Borilova Gabriela, Fasiangova Miroslava, Harustiakova Danka, Kumprechtova Dana, Illek Josef, Auclair Eric, Raspoet Ruth
1Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 61242 Brno, Czech Republic.
2Institute of Biostatistics and Analyses, Faculty of Medicine, Masaryk University, Kamenice 3, 62500 Brno, Czech Republic.
J Food Sci Technol. 2020 Jan;57(1):32-40. doi: 10.1007/s13197-019-04026-8. Epub 2019 Aug 16.
The aim of the present study was to assess the effects of selenium feed supplements on the functional properties of eggs. The hens in experimental groups were fed diets supplemented with 0.2 mg/kg selenium from sodium selenite (Group 1), selenium-enriched yeast (Group 2), synthetic L-selenomethionine (Group 3), or hydroxy analog of selenomethionine (Group 4). The Control Group (Group C) was fed with basal feed without supplementation. The highest values of albumen gel firmness were shown in Group C eggs; differences with all experimental groups were significant ( < 0.001 to = 0.009). It was ascertained that albumen gel firmness correlated with albumen pH (r = 0.490; < 0.001), which was highest in eggs from non-supplemented hens. Group 1 eggs and Group C eggs showed lower albumen foaming capacity ( < 0.001) compared to eggs from other groups. Both albumen foaming capacity and albumen foam stability were higher in Group 2 eggs than in Group C eggs ( < 0.001). The highest yolk foaming capacity was found in Group 2 eggs ( < 0.001). Sponge cakes baked with Group C eggs had a smaller volume than those baked with eggs from Group 2 ( = 0.005), Group 3 ( = 0.004) and Group 4 ( = 0.024). The results of the study confirmed that selenium added to the laying hen feed significantly affected the monitored functional properties of both albumen and yolk. The most distinctive effect of selenium was shown in eggs from the group supplemented with selenium-enriched yeast, for which the results of albumen foam capacity and stability and yolk foaming capacity were the best.
本研究的目的是评估饲料中添加硒对鸡蛋功能特性的影响。实验组的母鸡分别喂食添加了0.2毫克/千克亚硒酸钠硒（第1组）、富硒酵母（第2组）、合成L-硒代蛋氨酸（第3组）或硒代蛋氨酸羟基类似物（第4组）的日粮。对照组（C组）喂食不添加任何物质的基础饲料。C组鸡蛋的蛋白凝胶硬度最高；与所有实验组的差异均显著（<0.001至=0.009）。已确定蛋白凝胶硬度与蛋白pH值相关（r = 0.490；<0.001），未添加硒的母鸡所产鸡蛋的蛋白pH值最高。与其他组的鸡蛋相比，第1组鸡蛋和C组鸡蛋的蛋白起泡能力较低（<0.001）。第2组鸡蛋的蛋白起泡能力和蛋白泡沫稳定性均高于C组鸡蛋（<0.001）。第2组鸡蛋的蛋黄起泡能力最高（<0.001）。用C组鸡蛋烘焙的海绵蛋糕体积比用第2组（=0.005）、第3组（=0.004）和第4组（=0.024）鸡蛋烘焙的海绵蛋糕体积小。研究结果证实，添加到蛋鸡饲料中的硒显著影响了所监测的蛋白和蛋黄的功能特性。富硒酵母添加组鸡蛋中硒的影响最为显著，其蛋白泡沫能力和稳定性以及蛋黄起泡能力的结果最佳。
