Influence of organic and non organic selenium, vitamin E for laying hens, productivity and egg quality by enriching feed with flaxseed oil

Functional food is food enriched with ingredients, which influence benefit of the consumer‘s health in a favourable way, exceeding the effects of normal adequate nutrition. Substances of interest for this purpose are selenium and vitamin E. Selenium has a special place among antioxidants, being an integral part of selenium proteins participating in the regulation of various physiological processes in the body. Health benefits of selenium include anti-cancer, anti-aging, anti-asthma, anti-viral, anti-heart diseases properties, also boots immunity, improve brain function and fertility. Vitamin E protects cells from free radicals, helps with immune function and DNA repair. Flaxseed oil is rich of omega – 3 polyunsaturated fatty acids (n-3 PUFA) can modulate the immune system and their primary effect is on macrophage function. The aim of this work is to investigate the effect of selenium and vitamin E by enriching feed of laying hens on productivity and egg quality. The goals of this work are to determinate: 1. Influence of organic and non organic selenium, vitamin E in laying hens productivity, feed consumption, laying hens’ physiological conditions. 2. Influence of organic and non organic selenium, vitamin E for egg quality and quantity parameters. 3. Influence of organic and non organic selenium, vitamin E for egg‘s taste, smell and colour. To achieve the aim, the experiment took 8 weeks on 20 laying hens (Lohmann Brown age 22 weeks old and divided into two groups 10 in each group. First group was control and their feed was enriched with flaxseed oil (5 kg/t feed), non organic selenium (Na2SeO3 - 0,5mg/kg feed) and vitamin E (40 mg/kg). Diet of II experimental group was included with flaxseed oil (5 kg/t feed), organic selenium (selenomethionine, 0.5 mg/kg) and vitamin E (40 mg/kg) of feed : 1. Body weight of Lohmann brown laying hens matched growth recommendations. 2. The results of experiment indicate that organic and non organic selenium, vitamin E had influence to average egg weight which was 1 percent higher compared with control group. 3. During the experiment (8 weeks) pace of eggs laying hens was lower by 2 percent in experimental group, compare with control group. 4. During the experiment percent for laying eggs was the same in both groups. 5. Feed consumption in experimental group was lower by 7 percent compared with control group. 6. Input of feed to get 1 kg egg mass was lower by 4 percent in experimental group compared with control group. 7. Weight of eggs in experimental group decreased by 1 percent shell strength– by 6 percent and shell weight – by 3 percent compared with control group, however height of the albumen in experimental group increased by 8 percent in Haugh unit – 6 percent and intensity of yolk colour – by 11 percent compared with control group. 8. Enriching feed with flaxseed oil did not influence concentration of cholesterol in egg‘s yolk. 9. In the influence of flaxseed oil, organic and non organic selenium, vitamin E - MDA concentration in fresh eggs yolk decreased by 11 percent and after 30 days of storing – by 12 percent compared to control group. 10. Flaxseed oil, organic and non organic selenium, vitamin E did not have significant influence to fresh or stored for 30 days for egg smell, taste, colour or texture