Effects of Dietary Selenium Source, Storage Time, and Temperature on the Quality of Quail Eggs

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dc.contributor.authorBaylan, Mikail
dc.contributor.authorCanogullari, Sibel
dc.contributor.authorAyasan, Tugay
dc.contributor.authorCopur, Gulsen
dc.date.accessioned2024-09-18T20:56:54Z
dc.date.available2024-09-18T20:56:54Z
dc.date.issued2011
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractWe report the effects of time of storage, temperature, and supplementation with sodium selenite- and selenium-enriched yeast on the quality of quail eggs. For this study, 90 10-week-old female Japanese quails (Coturnix coturnix japonica) with similar body size were caged individually and randomly divided into five groups of 18 quails each. One group was fed a normal diet and served as control. A second group was supplemented with 0.2 mg/kg sodium selenite (In-Se) and three groups supplemented with 0.1, 0.2, and 0.3 mg/kg of a commercially available selenium-enriched yeast (O-Se1, O-Se2, and O-Se3, respectively). The eggs were collected at third and fourth weeks of the experiment and were stored at 4A degrees C and 20A degrees C for 0, 15, 30, and 45 days. Extension of the storage time to 45 days at 20A degrees C resulted in significant deterioration of egg quality. The albumen Haugh unit (HU), pH, albumen index, yolk index, and egg weight loss were the most important parameters influenced by the nature of the selenium sources, storage time, and temperature. Storage time and temperature were also significant for egg weight loss, HU, and albumen and yolk indexes. The results show that supplementation with selenium yeast significantly affected shell weight, shell thickness, HU, albumen index, yolk index, and pH. The HU decreased with increased storage time and temperature. Higher levels of Se-yeast administration resulted in greater HU compared to the selenite and control groups.en_US
dc.identifier.doi10.1007/s12011-010-8912-x
dc.identifier.endpage964en_US
dc.identifier.issn0163-4984
dc.identifier.issn1559-0720
dc.identifier.issue2en_US
dc.identifier.pmid21136198en_US
dc.identifier.scopus2-s2.0-80054739815en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage957en_US
dc.identifier.urihttps://doi.org/10.1007/s12011-010-8912-x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12170
dc.identifier.volume143en_US
dc.identifier.wosWOS:000295609300036en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherHumana Press Incen_US
dc.relation.ispartofBiological Trace Element Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSeleniumen_US
dc.subjectStorage timeen_US
dc.subjectTemperatureen_US
dc.subjectInternal qualityen_US
dc.subjectQuail eggen_US
dc.titleEffects of Dietary Selenium Source, Storage Time, and Temperature on the Quality of Quail Eggsen_US
dc.typeArticleen_US

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