State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, P. R. China.
Poult Sci. 2017 Sep 1;96(11):3973-3980. doi: 10.3382/ps/pex216.
This study compared the effects of sodium selenite and selenium yeast and their combination on laying performance, egg quality, antioxidant capacity, and selenium (Se) contents in tissues and eggs. Two-hundred-eighty-eight Jing Hong layers that were similar in laying rate (87.5 ± 0.38%) and body weight (1.70 ± 0.02 kg) were randomly distributed into 4 treatments for 11 wk (from 203 d old to 279 d old) with 9 replicates of 8 hens per replicate. The diets (corn-soybean meal diet) were supplemented with 0 [blank control (BC)], 0.3 mg/kg Se from sodium selenite (SS), 0.15 mg/kg Se from sodium selenite and 0.15 mg/kg Se from Se yeast (SS+SY), or 0.3 mg/kg Se from Se yeast (SY). Results showed that the laying rate of the SS+SY group increased significantly (P < 0.05) compared to the BC and SY groups. There were no differences (P > 0.05) in egg quality between the Se-supplemented diets and the BC diet. The serum glutathione peroxidase (GSH-Px) activity was increased (P < 0.01) in hens fed Se-supplemented diets compared to the BC diet. The liver superoxide dismutase (SOD) activity of the SY group was increased significantly (P < 0.05) compared to the BC group. Significant increase (P < 0.01) due to SY supplementation was noted in the serum vitamin E content compared to BC and SS. Layers fed Se-supplemented diets had higher (P < 0.01) contents of Se in the serum, liver, and kidney compared to the BC diet. Compared to BC, Se content in eggs was significantly increased (P < 0.05) by feeding supplementary Se. In conclusion, the effects of SS and Se yeast were approximately equal in promoting antioxidant capacity of laying hens, while Se yeast is easier to deposit into eggs and tissues. The diet with added equal amounts of the 2 sources of Se was more cost effective and affordable than a comparable amount of Se yeast to obtain the promising production performance and nearly similar Se deposition.
本研究比较了亚硒酸钠和酵母硒及其组合对产蛋性能、蛋品质、抗氧化能力以及组织和蛋中硒含量的影响。288 只产蛋率（87.5±0.38%）和体重（1.70±0.02kg）相近的京红蛋鸡随机分为 4 个处理组，每个处理组 9 个重复，每个重复 8 只鸡，试验期为 11 周（从 203 日龄到 279 日龄）。饲粮（玉米-豆粕型饲粮）中添加 0（空白对照组，BC）、0.3mg/kg 亚硒酸钠（SS）、0.15mg/kg 亚硒酸钠和 0.15mg/kg 酵母硒（SS+SY）或 0.3mg/kg 酵母硒（SY）硒。结果表明，与 BC 和 SY 组相比，SS+SY 组的产蛋率显著增加（P＜0.05）。添加硒的饲粮与 BC 饲粮之间的蛋品质没有差异（P＞0.05）。与 BC 饲粮相比，添加硒的饲粮组母鸡血清谷胱甘肽过氧化物酶（GSH-Px）活性显著提高（P＜0.01）。与 BC 组相比，SY 组母鸡肝脏超氧化物歧化酶（SOD）活性显著提高（P＜0.05）。与 BC 相比，SY 组血清维生素 E 含量显著增加（P＜0.01）。与 BC 饲粮相比，饲喂添加硒的饲粮的母鸡血清、肝脏和肾脏中的硒含量显著增加（P＜0.01）。与 BC 相比，饲喂添加硒的饲粮显著增加了鸡蛋中的硒含量（P＜0.05）。综上所述，SS 和酵母硒在促进蛋鸡抗氧化能力方面的效果大致相同，而酵母硒更容易沉积到鸡蛋和组织中。与添加等量的酵母硒相比，添加等量的这两种硒源的饲粮更具成本效益，也更经济实惠，既能获得理想的生产性能，又能获得几乎相似的硒沉积量。
