Foods (Apr 2021)

Effect of Sodium Selenite, Selenium Yeast, and Bacterial Enriched Protein on Chicken Egg Yolk Color, Antioxidant Profiles, and Oxidative Stability

  • Aliyu Ibrahim Muhammad,
  • Dalia Abd Alla Mohamed,
  • Loh Teck Chwen,
  • Henny Akit,
  • Anjas Asmara Samsudin

DOI
https://doi.org/10.3390/foods10040871
Journal volume & issue
Vol. 10, no. 4
p. 871

Abstract

Read online

The chicken egg is one of nature’s flawlessly preserved biological products, recognized as an excellent source of nutrients for humans. Selenium (Se) is an essential micro-element that plays a key role in biological processes. Organic selenium can be produced biologically by the microbial reduction of inorganic Se (sodium selenite). Therefore, the possibility of integrating Se enriched bacteria as a supplement in poultry feed can provide an interesting source of organic Se, thereby offering health-related advantages to humans. In this study, bacterial selenoproteins from Stenotrophomonas maltophilia was used as a dietary supplement with other Se sources in Lohman brown Classic laying hens to study the egg yolk color, egg yolk and breast antioxidant profile, oxidative stability, and storage effect for fresh and stored egg yolk at 4 ± 2 °C for 14-days. The results showed that dietary Se supplementation significantly (p p p p Se-Yeast). The source of supplemented organic Se is critical for egg enrichment and antioxidant properties. As a result, ‘‘functional eggs’’ enriched with organic Se becomes possible to produce.

Keywords