University of Guilan Animal Production Research 2252-0872 8 2 2019 08 23 Effect of different dietary selenium sources and storage temperature on enhancing the shelf life of quail eggs Effect of different dietary selenium sources and storage temperature on enhancing the shelf life of quail eggs 23 33 3512 10.22124/ar.2019.9657.1287 FA H. Ahmadian MSc. Student, Department of Animal Science, Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran Z. Nemati Assistant Professor, Department of Animal Science, Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran A. Karimi Assistant Professor, Department of Animal Science, Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran R. Safari Assistant Professor, Department of Animal Science, Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran Journal Article 1970 01 01 This study was conducted to evaluate the effects of different selenium sources plus vitamin E on the quality of Japanese quail eggs. The birds were fed the diets for 56 d.  At the end of feeding period, the eggs were collected and stored for 15 or 30 d at 5°C or 22°C before quality measurement. A completely randomized experimental design in factorial arrangement 2 × 3, with four replicates and 24 eggs each was applied. The dietary treatments included three diet types (basal diet, basal diet plus 0.4 mg sodium selenite and 120 mg/kg vitamin E and basal diet plus 0.4 mg sel-plex and 120 mg/kg vitamin E) and two different storage temperatures (5°C or 22°C). The quality measurements included egg weight loss, albumen height, albumen pH, Haugh unit (HU), yolk index, yolk pH and malondialdehyde (MDA) concentration. Organic and inorganic sources of selenium plus vitamin E supplementation significantly decreased the percentage of egg weight loss but increased height albumen, HU and yolk color of egg compared to control group (<em>p < /em></em> This study was conducted to evaluate the effects of different selenium sources plus vitamin E on the quality of Japanese quail eggs. The birds were fed the diets for 56 d.  At the end of feeding period, the eggs were collected and stored for 15 or 30 d at 5°C or 22°C before quality measurement. A completely randomized experimental design in factorial arrangement 2 × 3, with four replicates and 24 eggs each was applied. The dietary treatments included three diet types (basal diet, basal diet plus 0.4 mg sodium selenite and 120 mg/kg vitamin E and basal diet plus 0.4 mg sel-plex and 120 mg/kg vitamin E) and two different storage temperatures (5°C or 22°C). The quality measurements included egg weight loss, albumen height, albumen pH, Haugh unit (HU), yolk index, yolk pH and malondialdehyde (MDA) concentration. Organic and inorganic sources of selenium plus vitamin E supplementation significantly decreased the percentage of egg weight loss but increased height albumen, HU and yolk color of egg compared to control group (<em>p < /em></em> https://ar.guilan.ac.ir/article_3512_3c1caf85943f902ea285fd78d0327c9a.pdf