Study the egg quality, lipid oxidation and fatty acids composition during storage in eggs enriched with selenium and vitamin E

A seven-week trial was carried out to investigate the possibility of enriching eggs with vitamin E, inorganic and organic selenium added to the laying hen’s diet and lipid stability of enriched eggs during storage. Seventy two Hy-Line W-36 hens were divided into six equal groups. Each groups received one of the treatment diets which included control, 0.4 mg/ kg sodium selenite or selenium yeast, 200 mg/ kg vitamin E or their combination. Eggs were stored under different conditions (refrigerator, room or incubator) for 14 days. Then, eggs were analyzed for quality characteristics, egg component weight, MDA values as secondary oxidation product and yolk fatty acid composition. The performances of the hens and egg weights were not affected either by the source of selenium or by the vitamin E. Egg quality characteristics and fatty acid concentration were decreased and lipid peroxidation were increased by storing eggs. During the storage, eggs enriched with vitamin E and selenium had lower MDA values and alteration in fatty acids concentration than control. The results indicate that vitamin E and selenium supplementation to hen’s diet not only enriches egg with these components and improves the nutritional value of egg but also fortifies antioxidant system of egg and protects egg against oxidative damages.