Evaluation of the effect of selenite-sodium and seleno-methionine on laying hens' performance and antioxidant properties of eggs

This study was performed to investigate the effect of organic and inorganic selenium supplementation on laying hens' performance, quality traits and peroxidation of egg yolks and whites. The experiment was carried out in a completely randomized design with 300 laying hens (W-36) from 23 to 35 weeks of age with 5 treatments and 6 replications and 10 laying hens in each replication. Experimental treatments include: treatment one or control (basic diet without selenium), The second treatment of 0.5 selenite-sodium (base diet+0.5 mg/kg selenite-sodium), the third treatment selenite-sodium 1 (basic diet+1mg/kg selenite-sodium), the fourth treatment selenium-methionine 0.5 (basal diet + 0.5 mg/kg seleno-methionine) and the fifth treatment was seleno-methionine 1 (basal diet +1 mg/kg seleno-methionine). The results showed that experimental treatments had no significant effect on egg weight, weight mass, production percentage, feed intake, feed conversion ratio and egg yolk and egg white characteristics (P<0.05). Peroxidation of egg yolk and egg white fats in 1 mg/kg seleno-methionine treatment showed the lowest rate compared to other experimental treatments (P<0.05). The results of the present study showed that among the sources of selenium, 1 mg/kg of selenium-methionine more effectively reduced the peroxidation of fats and increased antioxidant activity.