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The Effect of Dietary Selenium Source and Level on Hen Production and Egg Selenium Concentration

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Abstract

A 16-week experiment was conducted to compare effects of various levels of sodium selenite (SS) and Se-enriched yeast (SY), on the whole-egg Se content and hen’s productivity. One hundred Shaver 579 hens, 27 weeks old, were placed on one of five experimental treatments. Each treatment was replicated four times with five hens per cage. Treatments consisted of feeding a low Se diet without supplementation (basal diet) or basal diet with one of two levels of supplemented Se (0.4 or 0.8 mg/kg) supplied by SS or SY. All supplemented treatments had significantly higher whole-egg Se concentration from basal diet (P < 0.05). On the same supplemented level, hens fed on SY had higher egg Se content from hens feed on SS (P < 0.001). No effects of dietary treatments on egg weight, percentages of dirty and cracked egg, and feed intake and conversion of feed were observed throughout the trial (P < 0.05). In the first 8 weeks, there was no significant difference (P < 0.05) in hen-day egg production among treatments. From the ninth week on to the end of the trial, supplementation of SY to hen’s diet resulted in a higher egg production than SS (P < 0.01).

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Authors and Affiliations

  1. Institute for Public Health Požarevac, Jovana Šerbanovića 14, 12000, Požarevac, Serbia

    Zoran Pavlović

  2. Institute of Bromatology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11221, Belgrade, Serbia

    Ivanka Miletić & Slađana Šobajić

  3. Institute for Animal Science, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun, 11080, Belgrade, Serbia

    Živan Jokić

Authors
  1. Zoran Pavlović
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  2. Ivanka Miletić
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  3. Živan Jokić
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  4. Slađana Šobajić
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Correspondence to Zoran Pavlović.

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Pavlović, Z., Miletić, I., Jokić, Ž. et al. The Effect of Dietary Selenium Source and Level on Hen Production and Egg Selenium Concentration. Biol Trace Elem Res 131, 263–270 (2009). https://doi.org/10.1007/s12011-009-8369-y

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  • DOI: https://doi.org/10.1007/s12011-009-8369-y

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