Effect of different dietary selenium sources and storage temperature on enhancing the shelf life of quail eggs

Document Type : Research Paper

Authors

1 MSc. Student, Department of Animal Science, Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran

2 Assistant Professor, Department of Animal Science, Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran

Abstract

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 (p < /em>

Keywords

Main Subjects

References

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Animal Production Research
Volume 8, Issue 2
September 2019
Pages 23-33

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