Effect of Selenium Source and Level on Performance, Egg Quality, Egg Selenium Content, and Serum Biochemical Parameters in Laying Hens
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Design and Animal Assignment
2.2. Animal Management
2.3. Experimental Diets
3. Sampling and Analysis
3.1. Feed Sampling
3.2. Measurements of Performance
3.3. Blood Sample Collection
3.4. Statistical Analysis
4. Results
4.1. Performance Indices
4.2. Egg Quality
4.3. Selenium Concentrations in Egg Yolk
4.4. Serum Biochemistry
5. Discussion
5.1. Performance
5.2. Egg Quality
5.3. Selenium Content of Egg Yolk
5.4. Serum Biochemical Indices
6. Conclusions
Reference
Author Contributions
Funding
Conflicts of Interest
References
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Ingredients | Content (%) | Nutrition level | Content |
---|---|---|---|
Corn | 61.0 | ME, MJ/kg (2) | 11.12 |
Soybean meal | 23.0 | CP, % | 15.90 |
Limestone | 8.00 | Ca, % | 3.50 |
Rapeseed meal | 3.00 | AP, % | 0.34 |
Soybean oil | 1.00 | Lys, % | 0.84 |
Premix (1) | 4.00 | Met, % | 0.33 |
Parameters | Basal Diet | SY-L | SY-H | SS-L | SS-H | P-Values | ||
---|---|---|---|---|---|---|---|---|
S | L | S × L | ||||||
ADFI, g/d | 114.58 ± 2.08 a | 114.73 ± 5.13 a | 114.39 ± 5.08 a | 116.05 ± 6.32 b | 114.43 ± 5.03 a | 0.106 | 0.438 | 0.023 |
AEW, g | 55.47 ± 0.65 | 56.00 ± 2.68 | 55.47 ± 2.96 | 55.03 ± 2.48 | 55.22 ± 2.40 | 0.122 | 0.740 | 0.209 |
FCR | 2.29 ± 0.04 | 2.24 ± 0.20 | 2.19 ± 0.14 | 2.30 ± 0.16 | 2.21 ± 0.09 | 0.075 | 0.716 | 0.366 |
Laying Rate, % | 90.14 ± 0.99 a | 92.05 ± 6.84 b | 94.72 ± 5.06 c | 92.04 ± 5.23 b | 93.95 ± 3.71c | 0.679 | 0.022 | 0.525 |
Soft or Cracked Eggs, % | 0.63 ± 0.32 b | 0.61 ± 0.99 b | 0.36 ± 0.49 a | 1.27 ± 1.43 c | 0.67 ± 0.76 b | 0.191 | 0.081 | 0.118 |
Parameters | Basal Diet | SY-L | SY-H | SS-L | SS-H | P-Values | ||
---|---|---|---|---|---|---|---|---|
S | L | S × L | ||||||
Egg shape index | 1.30 ± 0.03 | 1.31 ± 0.10 | 1.29 ± 0.03 | 1.31 ± 0.06 | 1.30 ± 0.04 | 0.982 | 0.374 | 0.189 |
Eggshell thickness, mm | 0.50 ± 0.30 | 0.48 ± 0.03 | 0.49 ± 0.04 | 0.50 ± 0.03 | 0.48 ± 0.02 | 0.629 | 0.669 | 0.143 |
Eggshell strength, kg/m2 | 5.27 ± 0.62 | 4.87 ± 0.87 | 4.89 ± 0.87 | 5.04 ± 1.02 | 4.94 ± 0.64 | 0.654 | 0.875 | 0.550 |
Yolk weight, g | 15.60 ± 0.64 | 15.69 ± 0.54 | 15.84 ± 0.37 | 15.66 ± 0.85 | 15.74 ± 1.18 | 0.813 | 0.706 | 0.097 |
Yolk index | 0.38 ± 0.04 | 0.39 ± 0.04 | 0.39 ± 0.04 | 0.41 ± 0.04 | 0.43 ± 0.02 | 0.281 | 0.144 | 0.102 |
Albumen height, mm | 5.65 ± 0.36 | 5.88 ± 0.90 | 5.35 ± 0.81 | 5.53 ± 0.56 | 5.24 ± 1.12 | 0.058 | 0.437 | 0.539 |
Haugh unit | 75.01 ± 2.87 | 75.62 ± 4.67 | 75.52 ± 4.02 | 75.34 ± 3.35 | 75.54 ± 3.97 | 0.913 | 0.973 | 0.973 |
Parameters. | Basal Diet | SY-L | SY-H | SS-L | SS-H | P-Values | ||
---|---|---|---|---|---|---|---|---|
S | L | S × L | ||||||
Se content, mg/kg | 0.2683 ± 0.0593 A | 0.4920 ± 0.0171 B | 0.6491 ± 0.0142 C | 0.4780 ± 0.0257 B | 0.5107 ± 0.0120 B | 0.009 | <0.001 | <0.001 |
Parameters | Basal Diet | SY-L | SY-H | SS-L | SS-H | P-Values | ||
---|---|---|---|---|---|---|---|---|
S | L | S × L | ||||||
ALB, g/L | 24.58 ± 1.74 | 25.80 ± 4.67 | 26.52 ± 4.28 | 24.08 ± 2.95 | 25.90 ± 2.38 | 0.453 | 0.410 | 0.712 |
TP, mg/ml | 54.71 ± 3.13 | 58.17 ± 7.75 | 59.75 ± 5.71 | 55.56 ± 3.89 | 57.45 ± 3.32 | 0.302 | 0.144 | 0.450 |
BUN, mmol/L | 5.32 ± 1.12 | 5.55 ± 0.66 | 5.75 ± 0.29 | 5.42 ± 1.24 | 5.35 ± 1.10 | 0.589 | 0.818 | 0.931 |
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Liu, H.; Yu, Q.; Fang, C.; Chen, S.; Tang, X.; Ajuwon, K.M.; Fang, R. Effect of Selenium Source and Level on Performance, Egg Quality, Egg Selenium Content, and Serum Biochemical Parameters in Laying Hens. Foods 2020, 9, 68. https://doi.org/10.3390/foods9010068
Liu H, Yu Q, Fang C, Chen S, Tang X, Ajuwon KM, Fang R. Effect of Selenium Source and Level on Performance, Egg Quality, Egg Selenium Content, and Serum Biochemical Parameters in Laying Hens. Foods. 2020; 9(1):68. https://doi.org/10.3390/foods9010068
Chicago/Turabian StyleLiu, Hu, Qifang Yu, Chengkun Fang, Sijia Chen, Xiaopeng Tang, Kolapo M. Ajuwon, and Rejun Fang. 2020. "Effect of Selenium Source and Level on Performance, Egg Quality, Egg Selenium Content, and Serum Biochemical Parameters in Laying Hens" Foods 9, no. 1: 68. https://doi.org/10.3390/foods9010068
APA StyleLiu, H., Yu, Q., Fang, C., Chen, S., Tang, X., Ajuwon, K. M., & Fang, R. (2020). Effect of Selenium Source and Level on Performance, Egg Quality, Egg Selenium Content, and Serum Biochemical Parameters in Laying Hens. Foods, 9(1), 68. https://doi.org/10.3390/foods9010068