Selenium in poultry nutrition: a review

Suchý, Pavel; Straková, Eva; Herzig, I.

doi:10.17221/7730-cjas

Cited by 55 publications

(54 citation statements)

References 51 publications

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“…The mammillary layer is the site of a range of structural defects which can be reduced through organically bound selenium (Solomon 2009). Recently, increased chemical reactivity has been found in nano-selenium (Suchy et al 2014). Palisade columns grow from one mammillary knob and as the calcification process proceeds, adjacent columns fuse.…”

Section: Eggshell Structure and Formationmentioning

confidence: 99%

Eggshell structure, measurements, and quality-affecting factors in laying hens: a review

Ketta¹,

Tůmová²

2016

Czech J. Anim. Sci.

143

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Eggshell quality is one of the most significant factors affecting poultry industry; it economically influences egg production and hatchability. Eggshell consists of shell membranes and the true shell that includes mammillary layer, palisade layer, and cuticle. Measurements of eggshell quality include eggshell weight, shell percentage, breaking strength, thickness, and density. Mainly eggshell thickness and strength are affected by the time of egg components passage through the shell gland (uterus), eggshell ultra-structure (deposition of major units), and micro-structure (crystals size and orientation). Shell quality is affected by several internal and external factors. Major factors determining the quality or structure of eggshell are oviposition time, age, genotype, and housing system. Eggshell quality can be improved through optimization of genotype, housing system, and mineral nutrition.

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Section: Eggshell Structure and Formationmentioning

confidence: 99%

Eggshell structure, measurements, and quality-affecting factors in laying hens: a review

Ketta¹,

Tůmová²

2016

Czech J. Anim. Sci.

143

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“…A sufficient and natural supply of essential nutrients in a form suitable and available to humans can be achieved either by the consumption of functional food (Suchy et al 2014) or the meat of certain indigenous species (Hoffman and Cawthorn 2013). For instance, nutria became invasive rapidly with the spreading from Argentina, Chile, and Uruguay into the USA, Europe, and China (Lowe et al 2000).…”

Section: Introductionmentioning

confidence: 99%

Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types

Tůmová¹,

Chodová²,

Uhlířová³

et al. 2016

CZECH J ANIM SCI

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AbstRAct:The study determined the muscle fibre characteristics and sensory properties of the longissimus lumborum muscle (LL) of eight-month-old nutrias of three colour types and the correlations between meat histochemical measurements and eating quality. The following nutria colour types were used in the experiment: Standard (ST), Moravian Silver (MS), and Prestice Multicolour (PM). The nutria colour type significantly (P < 0.001) affected the number of type IIB fibres with the lowest number in ST (108 per mm 2 ). The proportion of type I fibres varied between 10.6 and 14.2%; type IIA fibres varied between 6.1 and 7.8%; and type IIB fibres varied between 78.2 and 83.4% and it was not affected by colour type. The cross-sectional area (CSA) was 2.565-2.841 µm 2 in type I, 2.867-3.010 µm 2 in type IIA, and 4.698-5.517 µm 2 in type IIB fibres. The CSA of type IIB fibres (P < 0.001) was the largest in ST. The sensory trait of tenderness (P < 0.05) was the lowest in MS. Correlations between the proportion of fibres and sensory traits were not observed. The CSA of type I fibres correlated with flavour (0.19) and the CSA of type IIB fibres with tenderness (0.10).

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“…However, absorption of sodium selenite is limited Suchý et al 2014), and can be toxic in higher amounts (Suchý et al 2014). Selenite is a pro-oxidant (Spallholz 1997;Lyons et al 2007;Surai & Fisinin 2014), i.e., a chemical compound involved in reactions yielding toxic forms of oxygen (Spallholz 1997;Lyons et al 2007).…”

Section: Selenium Supplementation Of Animal Dietsmentioning

confidence: 99%

The effect of dietary Se supplementation on the Se status and physico-chemical properties of eggs - a review

Fašiangová¹,

Bořilová²,

Hulánková³

2017

Czech J. Food Sci.

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In the last few years, interest in the supplementation of selenium (Se) to animal feed has increased. The results of various studies have shown that eggs with defined selenium content may be used as a new potential source of this scarce element in human nutrition. The selenium content in eggs after dietary supplementation in organic form is about 22-27 µg/egg. This amount represents up to 40-50% of the Recommended Dietary Allowance, which is 55 µg of Se for the adult human. Additionally, due to its antioxidant properties, selenium contributes to the oxidation stability of fat and protein in the eggs of laying hens fed a selenium-supplemented diet. Therefore, selenium addition can affect certain properties of eggs and improve their shelf life. The results of investigations into the physico-chemical properties of different forms of Se have proven that dietary supplementation in the organic form shows higher biological availability than inorganic selenium.

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Selenium in poultry nutrition: a review

Cited by 55 publications

References 51 publications

Eggshell structure, measurements, and quality-affecting factors in laying hens: a review

Eggshell structure, measurements, and quality-affecting factors in laying hens: a review

Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types

The effect of dietary Se supplementation on the Se status and physico-chemical properties of eggs - a review

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