Yumurta Tavuğu Rasyonlarına Organik Selenyum ve Vitamin E İlavesinin Kan ve Yumurtada Bazı Biyoelement Düzeyleri Üzerine Etkileri

Bu çalışmada, yumurta tavuğu rasyonlarına vitamin E (Vit-E, α-tokoferol asetat) ve selenyumun (selenometiyonin) tekbaşına ve kombine olarak ilavesinin serum, yumurta akı ve yumurta sarısında selenyum, bakır, çinko, demir, kalsiyum vemagnezyum düzeyleri üzerine etkilerinin araştırılması amaçlanmıştır. Çalışmada, 96 adet beyaz Lohman yumurta tavuğu, eşitsayıda (n=24) 4 gruba ayrıldı. Gruplar sırasıyla bazal yem (Kontrol), bazal yem + 250 mg/kg Vit-E (D-I), bazal yem + 0.9 mg/ kgSe (DII) ve bazal yem + 250 mg/kg Vit-E+ 0.9 mg/ kg Se (D-III) içeren rasyonlar ve su ile 12 hafta, adlibitum olarak beslendi.Deneme sonunda, her gruptan alınan kan ve yumurtada biyoelement düzeyleri, ICP-MS cihazı ile analiz edildi. Denemegruplarının serum, yumurta sarısı ve yumurta akında Se, Zn ve Fe düzeyleri kontrol grubu ile karşılaştırıldığında istatistikiolarak önemli derecede artarken (P

Effects of Organic Selenium and Vitamin E Supplementation on Some Bioelements in Blood an Egg of Laying Hens

This experiment was conducted to evaluate the effects of dietary vitamin E (Vit-E, α-tocopherol acetate) and selenium (selenomethionine) and a combination of the two, on the selenium, copper, zinc, iron, calcium and magnesium levels in the serum, yolk and albumen of egg. Ninety-six white Lohman LSL laying hens were randomly divided into 4 equal groups (n=24). The groups were fed with the diets that consisted of basal diet (Control), basal diet + 250 mg / kg Vit-E (TrialI), basal diet + 0.9 mg/kg Se (Trial-II) and basal diet + 250 mg/kg Vit-E + 0.9 mg/ kg Se (Trial-III) respectively for 12 weeks. Diet and water were provided as ad libitum. At the end of the experiment, samples of the blood and egg were collected and stored at -20 ºC until analyzes. In samples bioelements levels were analyzed by ICP-MS. As a result, the addition of organic selenium and Vit-E alone and in combination to laying hens rations were increased Se, Zn and Fe levels in serum, egg white and egg yolk, Cu levels decreased in serum and egg white, whereas in the egg yolk that the decrease in the group fed with rations supplemented with 0.9 mg/kg Se and the levels of Ca and Mg remained unaffected when the experimental and control groups. In conclusion, it is suggested that organic selenium and vitamin E be added alone and in combination to egg hen rations in order to increase egg quality and prolong shelf life.

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