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首页> 外文期刊>Czech Journal of Animal Science >Influence of dietary vitamin C and selenium, alone and in combination, on the performance of laying hens and quality of eggs
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Influence of dietary vitamin C and selenium, alone and in combination, on the performance of laying hens and quality of eggs

机译：饮食中维生素C和硒的单独或组合对蛋鸡性能和蛋品质的影响

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Two hundred and forty laying hens were fed diets supplemented with vitamin C and selenium (Se). Vitamin C was added at 0 or 200 mg/kg, and Se was added as sodium selenite or selenized yeast at 0.3 mg/kg. The feed intake and egg production were measured, and egg quality parameters were determined. Supplementation of the basal diet with Se significantly increased the laying performance; however, vitamin C significantly decreased feed intake and egg production. Vitamin C increased vitamin E concentration in the yolk. Both selenite and Se-enriched yeast increased the vitamin E concentration in the yolk and the Se concentration in the yolk and albumen. The oxidative stability of yolk lipids was improved in hens fed diets supplemented with sodium selenite, but not in those fed diets supplemented with Se-yeast. After 28 days of storage, however, the beneficial effect of selenite on lipid stability ceased. The supplementation of the basal diet with vitamin C significantly worsened the oxidative stability of yolk lipids, indicating that vitamin C acted as a pro-oxidant. Thus, vitamin C increased the laying performance and influenced some traits of egg quality. The combined supplementation of vitamin C and Se did not prove to be successful.
机译：为240只蛋鸡饲喂补充了维生素C和硒的食物。维生素C的添加量为0或200 mg / kg，硒以亚硒酸钠或硒化酵母的形式添加，为0.3 mg / kg。测量饲料摄入量和产蛋量，并确定蛋质量参数。补充硒的基础饮食可以显着提高产蛋性能。但是，维生素C显着降低了采食量和产蛋量。维生素C增加了蛋黄中维生素E的浓度。亚硒酸盐和富硒酵母都会增加蛋黄中的维生素E浓度以及蛋黄和蛋清中的硒浓度。饲喂补充亚硒酸钠的母鸡的蛋黄脂质的氧化稳定性得到改善，但饲喂补充硒酵母的母鸡的蛋黄脂质的氧化稳定性得到改善。然而，在储存28天后，亚硒酸盐对脂质稳定性的有益作用停止了。在基础饮食中添加维生素C会显着恶化蛋黄脂质的氧化稳定性，表明维生素C起到了促氧化剂的作用。因此，维生素C可以提高产蛋性能并影响蛋的品质。维生素C和Se的联合补充并未证明是成功的。

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