通过荟萃分析研究不同硒源和形式对蛋鸡生产性能、抗氧化状态和蛋品质的影响及其关系。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-02-25 DOI:10.1002/jsfa.14194

Aan Andri Yano, Dian Astuti, Adib Norma Respati, Niati Ningsih, Triswanto, Lailatul Purnamayanti, Min Gao, Md Atikur Rahman, Abdel-Moneim Eid Abdel-Moneim, Mohamed Farouk Elsadek, Hasliza Abu Hassim, Amirul Faiz Md. Azmi, Agung Irawan

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引用次数: 0

摘要

背景：目前，人们越来越关注通过研究不同水平和来源的硒来优化对鸡蛋品质和产量的有益影响。方法：利用81篇同行评议的文献资料，采用荟萃分析方法，分析不同形式、来源和水平硒对蛋鸡产量、抗氧化活性和蛋硒沉积的影响。结果：总体而言，硒添加对蛋鸡的生产性能和蛋品质属性没有影响，但蛋重和蛋壳厚度在饲粮中有轻微变化。有机硒的抗氧化活性明显优于无机硒。饲粮硒水平与全蛋、蛋黄和蛋蛋白硒含量呈较强的线性关系，其中硒代蛋氨酸（SM）与全蛋（R2 = 0.954）、蛋黄（R2 = 0.972）和蛋蛋白（R2 = 0.926）的硒含量关系强于其他形式的有机硒和无机硒（亚硒酸钠）。此外，硒在蛋黄中的优先沉积比在鸡蛋蛋白中的优先沉积更明显，表明SM的生物利用度和沉积速率高于其他硒源。结论：饲粮中添加不同形式的硒（最高可达5 mg kg-1）不会对蛋鸡生产性能产生不利影响，同时可提高抗氧化能力。在其他形式的硒中，补充SM可能是改善鸡蛋硒状况的最有效策略，这可能对消费者有益。©2025化学工业协会。

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A meta-analysis to study the effects and relationships of various selenium sources and forms on production performance, antioxidant status and egg quality of laying hens

BACKGROUND

Nowadays, there is increasing interest in optimizing the beneficial effects on egg quality and production by investigating various levels and sources of Se.

METHODS

Data of various forms, sources and levels of Se were analyzed using a meta-analysis approach in terms of their effects on production, antioxidant activity and egg Se deposition of laying hens by using 81 peer-reviewed publications.

RESULTS

Overall, laying hens' performance and egg quality attributes were not affected by Se supplementation, except for minor changes in egg weight and eggshell thickness in response to higher Se levels in diets. Noticeable effects were found on antioxidant activities where organic Se outperformed the inorganic form. Strong linear relationships between Se levels in the diet and Se content of whole egg, egg yolk and egg albumen were found where Se in the form of selenomethionine (SM) exhibited a stronger relationship with Se content in whole egg (R² = 0.954), egg yolk (R² = 0.972) and egg albumen (R² = 0.926) than other forms of organic Se and inorganic Se (sodium selenite). Also observed was a Se preferential deposition in egg yolk compared with egg albumen especially for SM, indicating a higher bioavailability and deposition rate of SM than other Se sources.

CONCLUSION

Various forms of Se could be safely supplemented to diets at high doses of up to 5 mg kg⁻¹ without adversely affecting hens' performance while enhancing antioxidant status. Supplementation with SM could be the most effective strategy to improve egg Se status among other forms of Se which may be beneficial for consumers. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.