Effect of Selenium Source and Level in Hen's Diet on Tissue Selenium Deposition and Egg Selenium Concentrations.
From: Institute of Nutritional and Metabolic Disorders in Domestic Animals and Fowls, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Journal of agricultural and food chemistry
- Publish Date: Feb 2007
- ISSN: 0021-8561
- Volume: 55
- Issue: 3
- Pages: 1027-32
- Medium: Print
- Language: English
- Citation (JAMA): Pan Cuiling, Huang Kehe, Zhao Yuxin, et al. Effect of Selenium Source and Level in Hen's Diet on Tissue Selenium Deposition and Egg Selenium Concentrations.. J. Agric. Food Chem. Feb 2007;55:1027-32
Abstract
The present study was conducted in a 2 x 4 factorial arrangement in a randomized complete block (RCB) design to compare the effects of a commercial inorganic Se source (sodium selenite, SS) with a commercial organic Se source (Se-enriched yeast, SY) on tissue Se distribution and blood and whole-egg Se concentrations in laying hens. Both Se sources were added into the basal diet at 0, 0.2, 0.5, and 1.0 mg/kg of Se. Seven hundred 68 week old Rohman laying hens were fed with a basal diet containing 0.15 mg/kg DM (dry matter) of Se for 2 weeks, and then, they were allocated randomly into seven groups and were investigated for 28 days. Each group was replicated five times with five cages of four hens per cage in each replicate. During the experiment, two eggs per replicate from each treatment were collected every 7 days and blood was sampled on days 0, 14, and 28 for whole-egg and whole-blood Se analyses. At the end of the experiment, two hens per replicate from each treatment were slaughtered, and muscle (cardiac and breast muscles), liver, spleen, and kidney were sampled for the determination of Se concentrations. The results showed that the addition of Se from either source caused a significant increase in whole-egg and whole-blood Se concentrations (p < 0.01) and Se concentrations in liver, kidney, spleen, and cardiac and breast muscles (p < 0.05) of hens in comparison to the control. Both Se sources and Se levels significantly influenced (p < 0.01) Se concentrations in egg, blood, and the above-mentioned tissues. There was a more significant increase in the Se concentrations in egg (p < 0.01), spleen (p < 0.05), and breast muscle (p < 0.01) and a decrease (p < 0.01) in whole-blood and kidney from hens fed SY than those from hens fed SS. The order of Se distribution was liver > kidney > spleen > cardiac muscle > egg > blood > breast muscle, irrespective of the addition level or source. It was concluded that meat and eggs from hens fed commercial SY are a potential source of Se for humans.
Mesh Headings (Keywords): Animals, Chickens, Diet, Eggs, Female, Selenium, Sodium Selenite, Tissue Distribution
Check for Full Text / PubMed Unique Identifier (PMID): 17263508
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