EFFECT OF SELENIUM-FORTIFIED WHEAT IN FEED FOR LAYING HENS ON TABLE EGGS QUALITY

I. Kralik, M. Grcević, Z. Lončarić, Ž. Radišić, Z. Kralik, Z. Škrtić

Abstract: The aim of the study was to determine the effect of selenium-fortified wheat added in feed for laying hens on egg quality and content of selenium in the edible part of the egg. The study was conducted on 105 hens of TetraSL hybrid which were in a 40th week of production. Laying hens were divided into three groups. Group A was control, and B and C experimental in which 10% of the corn in a mixture was replaced with selenium-fortified wheat. Analysis of eggs stored for three days showed that the used treatments significantly influenced the mass of eggs and basic parts of eggs. Eggs from groups A and C had significantly higher values of length, width and eggshell share compared to eggs from group B. Group A eggs had a significantly thicker shell and more intensive yolk color compared to eggs from groups B and C. The impact of treatment on yolk color was
determined for eggs stored for 28 days. Lipid oxidation in yolks of eggs stored for 3 or 28 days was equable among all three experimental groups. It was found that the selenium content in the albumen of the egg was influenced by treatments and time of analysis of selenium. Usage of selenium-fortified wheat in the diets for laying hens may have an influence on a better supply of this microelement in the edible part of the egg, with optimal external and internal egg quality indicators.

Keywords: egg quality; fortified wheat; laying hens; selenium; TBARS

Date published: 2017-08-18