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Evaluation of egg selenium and egg quality by dietary selenium sources and levels in laying hens : 셀레늄의 공급원 및 첨가수준이 계란 내 셀레늄 함량 및 계란 품질에 미치는 영향

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Authors

장주송

Advisor
김유용
Issue Date
2005
Publisher
서울대학교 대학원
Keywords
산란계Laying hens유기태 셀레늄Se-yeast무기태 셀레늄Selenite호우유닛Egg Selenium계란Haugh Unit영양소 소화율Fecal digestibility
Description
Thesis(master`s)--서울대학교 대학원 :농생명공학부,2005.
Abstract
This experiment was conducted to evaluate the effect of dietary selenium sources
and levels on selenium concentration in the egg white and yolk in laying hen. A
total of 555 commercial laying hens(high-line brown) were assigned to 6
treatments in a 2 ¡¿ 3 factorial arrangement by completely random design(CRD)
with 3 replicates. Se-yeast or Sodium selenite was added at 0.1, 0.3 and 0.5 ppm
to basal diets. A basal diet without Se supplement was a control group. In this
experiment, the hens were provided with basal diet containing 0.1 ppm natural
selenium which is requirement level for laying hens(NRC 1994). The experimental
diet and water was provided ad libitum for 9 weeks to laying hens from 18 weeks
age. Also, for digestibility trial, four hens per treatment were housed in an
individual metabolic cage and treatment diets were provided 90g/d to each hen
for 1 week.
There were no significant differences in egg production and broken egg
rate(P>0.05). Nutrient digestibility was not affected by dietary Se treatment.
but the fecal digestibility of crude protein and selenium tended to be increased
when hens were fed with selenium supplements.
The egg haugh unit(HU) at 1 week was improved when laying hens were fed organic
or inorganic Se(P<0.05). These results demonstrated that Se status of laying hen
was improved when dietary Se was provided, subsequently more Se was transferred
from laying hen to eggs resulting in high HU of eggs in Se treatment groups.
The selenium concentration in egg white was increased as dietary Se level
increased and was higher when organic Se(Se-yeast) was provided than inorganic
Se(Na-selenite). Also, Se concentration in egg yolk was increased as dietary Se
level increased. When inorganic Se was fed at same level, Se concentration in
the egg yolk was higher than in the egg white.
Language
English
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000051515

https://hdl.handle.net/10371/67566
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