Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage

Abstract

To clarify the effect of the addition of methionine selenium on the physicochemical, functional, and protein structural properties of egg yolk during storage. We analyzed the changes in the main indicators of egg yolks stored at 4°C and 25°C for 28 days. The results showed that the increase in water content and pH, and the decrease in absolute zeta potential and apparent viscosity of the selenium-rich egg yolks (Se-group) during storage were smaller than those of the control group egg yolks (C-group). In addition, the antioxidant capacity and emulsifying ability of the Se-group during storage were better than those of the C-group. Simultaneously, the hardness and chewiness of the Se-group gel during storage were lower than those of the C-group. The protein structure results showed that selenium rich treatment did not affect the secondary structure of egg yolk protein during storage but could improve the fluorescence intensity of the egg yolk protein. Therefore, the addition of methionine selenium can reduce the degree of deterioration in the physicochemical properties of egg yolk during storage and extend its shelf life.

Effects of Supplementing Selenium-Enriched Cardamine violifolia to Laying Hens on Egg Quality and Yolk Antioxidant Capacity during Storage at 4 °C and 25 °C

“…However, dietary supplementation with SS and SEC tended to mitigate the decrease of the yolk index in eggs stored at 25 °C. Consistent with our findings, previous studies demonstrated that Se enrichment increased the yolk index during storage by enhancing the strength of the egg yolk membrane and reducing the transfer of albumen water to the yolk [ 15 , 31 ]. Our results indicated a positive effect of feeding laying hens a diet supplemented with SS or SEC on preserving the yolk quality during storage.…”

“…Dietary Se supplementation increased GSH-Px, T-SOD, and CAT activity in the serum and livers of hens [45]. Our study showed that SEC, SEY, or SEC + SEY alleviated the decrease in yolk T-AOC level and T-SOD activity in eggs stored at 4 • C and 25 • C. Similar results were obtained by Chen et al [15], who reported that dietary supplementation with Se improved yolk antioxidant status during storage. In the present study, SEC and SEY were rich in organic Se.…”

“…Eggs are living things. After leaving the mother’s body, their quality gradually decreases, especially under the influence of temperature [ 15 ]. Weight loss is an important indicator in monitoring the freshness of an egg [ 26 ].…”

“…During storage, water is constantly transferred from the albumen to the egg yolk through the egg yolk membrane. The additional water will stretch the yolk membrane, causing the yolk to flatten and the yolk index to decrease [ 15 ]. In the present study, dietary supplementation with Se from different sources had no effect on yolk pH or yolk color.…”

“…Se can mitigation the decrease in Haugh units (HU) during egg storage. Organic Se has a better effect than inorganic Se [ 15 ]. Moreover, as people are increasingly concerned about food safety and health, organic Se has more social acceptance than inorganic Se.…”