Effect of sodium selenite, selenium yeast, and bacterial enriched protein on chicken egg yolk colour, antioxidant profiles and oxidative stability
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...
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| Format: | Article |
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Multidisciplinary Digital Publishing Institute
2021
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| _version_ | 1825937787794227200 |
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| author | Muhammad, Aliyu Ibrahim Mohamed Abd Alla, Dalia Abd Alla Loh, Teck Chwen Akit, Henny Samsudin, Anjas Asmara @ Ab Hadi |
| author_facet | Muhammad, Aliyu Ibrahim Mohamed Abd Alla, Dalia Abd Alla Loh, Teck Chwen Akit, Henny Samsudin, Anjas Asmara @ Ab Hadi |
| author_sort | Muhammad, Aliyu Ibrahim |
| collection | UPM |
| description | 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 < 0.05) improved egg yolk color, the antioxidant profile of egg yolk, and breast meat (total carotenoid and phenol content). When the Se treated groups were compared to control groups, there was a significant (p < 0.05) decrease in total cholesterol in fresh and stored egg yolk and breast muscle. In hens that were fed ADS18-Se, the primary oxidation products (MDA) concentrations in the eggs, breast, and thigh muscle, and plasma were significantly (p < 0.05) lower. However, the MDA content increased (p < 0.05) with an extended storage time in egg yolk. In comparison to inorganic Se and basal diets, egg yolk from hens fed organic Se remained fresh for two weeks. The egg yolk color, antioxidant profile, and oxidative status of egg yolk and tissue improve with dietary Se organic supplementation (ADS18 > 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. |
| first_indexed | 2024-03-06T11:04:50Z |
| format | Article |
| id | upm.eprints-96940 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-03-06T11:04:50Z |
| publishDate | 2021 |
| publisher | Multidisciplinary Digital Publishing Institute |
| record_format | dspace |
| spelling | upm.eprints-969402023-04-19T04:04:49Z http://psasir.upm.edu.my/id/eprint/96940/ Effect of sodium selenite, selenium yeast, and bacterial enriched protein on chicken egg yolk colour, antioxidant profiles and oxidative stability Muhammad, Aliyu Ibrahim Mohamed Abd Alla, Dalia Abd Alla Loh, Teck Chwen Akit, Henny Samsudin, Anjas Asmara @ Ab Hadi 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 < 0.05) improved egg yolk color, the antioxidant profile of egg yolk, and breast meat (total carotenoid and phenol content). When the Se treated groups were compared to control groups, there was a significant (p < 0.05) decrease in total cholesterol in fresh and stored egg yolk and breast muscle. In hens that were fed ADS18-Se, the primary oxidation products (MDA) concentrations in the eggs, breast, and thigh muscle, and plasma were significantly (p < 0.05) lower. However, the MDA content increased (p < 0.05) with an extended storage time in egg yolk. In comparison to inorganic Se and basal diets, egg yolk from hens fed organic Se remained fresh for two weeks. The egg yolk color, antioxidant profile, and oxidative status of egg yolk and tissue improve with dietary Se organic supplementation (ADS18 > 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. Multidisciplinary Digital Publishing Institute 2021 Article PeerReviewed Muhammad, Aliyu Ibrahim and Mohamed Abd Alla, Dalia Abd Alla and Loh, Teck Chwen and Akit, Henny and Samsudin, Anjas Asmara @ Ab Hadi (2021) Effect of sodium selenite, selenium yeast, and bacterial enriched protein on chicken egg yolk colour, antioxidant profiles and oxidative stability. Foods, 10 (4). pp. 1-20. ISSN 2304-8158 https://www.mdpi.com/2304-8158/10/4/871 10.3390/foods10040871 |
| spellingShingle | Muhammad, Aliyu Ibrahim Mohamed Abd Alla, Dalia Abd Alla Loh, Teck Chwen Akit, Henny Samsudin, Anjas Asmara @ Ab Hadi Effect of sodium selenite, selenium yeast, and bacterial enriched protein on chicken egg yolk colour, antioxidant profiles and oxidative stability |
| title | Effect of sodium selenite, selenium yeast, and bacterial enriched protein on chicken egg yolk colour, antioxidant profiles and oxidative stability |
| title_full | Effect of sodium selenite, selenium yeast, and bacterial enriched protein on chicken egg yolk colour, antioxidant profiles and oxidative stability |
| title_fullStr | Effect of sodium selenite, selenium yeast, and bacterial enriched protein on chicken egg yolk colour, antioxidant profiles and oxidative stability |
| title_full_unstemmed | Effect of sodium selenite, selenium yeast, and bacterial enriched protein on chicken egg yolk colour, antioxidant profiles and oxidative stability |
| title_short | Effect of sodium selenite, selenium yeast, and bacterial enriched protein on chicken egg yolk colour, antioxidant profiles and oxidative stability |
| title_sort | effect of sodium selenite selenium yeast and bacterial enriched protein on chicken egg yolk colour antioxidant profiles and oxidative stability |
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