Effects of Selenium Yeast Supplementation on Performance, Egg Quality, Antioxidant and Lipid Metabolism and Their Related Gene Expression of Laying Hens at Late Laying Period

YANG Yu, SUN Yu, SUN Baosheng, ZHU Qian, ZHANG Junzhen, GAO Pengfei

doi:10.3969/j.issn.1006-267x.2018.11.016

2018 , Vol. 30 >Issue 11: 4397 - 4407

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.11.016

Molecular Nutrition

Effects of Selenium Yeast Supplementation on Performance, Egg Quality, Antioxidant and Lipid Metabolism and Their Related Gene Expression of Laying Hens at Late Laying Period

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College of Animal Science and Technology, Shanxi Agricultural University, Taigu 030801, China

Received date: 2018-06-27

Online published: 2018-11-20

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Abstract

This experiment was aimed to investigate the effects of selenium yeast supplementation on performance, egg quality, antioxidant and lipid metabolism and their related gene expression of laying hens at late laying period. Three hundred and twenty-four healthy Hyline brown hens at 69 weeks of age were randomly divided into 4 groups with 6 replicates per group and 18 hens per replicate. The hens in control group were fed a basal diet containing 0.2 mg/kg sodium selenite (as selenium). The others in experimental groups were fed the basal the diet added with 0.2, 0.6 and 1.0 mg/kg selenium yeast (as selenium), respectively. The preliminary experiment lasted for 2 weeks and the formal experiment lasted for 8 weeks. The results showed as follows:1) compared with the control group, diets added with 0.2, 0.6 and 1.0 mg/kg selenium yeast significantly increased the laying rate and significantly reduced the feed/egg (P<0.05); the diet added with 0.2 mg/kg selenium yeast significantly increased the average daily feed intake (P<0.05). Moreover, the feed/egg in 0.6 and 1.0 mg/kg groups was significantly lower than that in 0.2 mg/kg group (P<0.05). 2) Compared with the control group, the diet added with 0.2 mg/kg selenium yeast significantly increased the yolk color at day 14 (P<0.05); the diet added with 0.6 mg/kg selenium yeast extremely significantly increased the eggshell strength at day 42 (P<0.01), and significantly increased the eggshell thickness at day 42 (P<0.05); the diet added with 0.6 mg/kg selenium yeast significantly increased the albumen height at day 14 and the eggshell strength and eggshell thickness at day 42 (P<0.05). With the selenium yeast additive amount increasing, the yolk selenium content extremely significantly increased (P<0.01). 3) Compared with the control group, the diet added with 0.2 mg/kg selenium yeast extremely significantly increased the plasma total superoxide dismutase (T-SOD) activity (P<0.01), and significantly decreased the plasma malondialdehyde (MDA) content (P<0.05); the diet added with 0.6 mg/kg extremely significantly increased the plasma glutathion peroxidase (GSH-Px) and T-SOD activities, total antioxidant capacity (T-AOC) and liver GSH-Px activity (P<0.01), and significantly decreased the plasma malondialdehyde (MDA) content (P<0.05); the diet added with 1.0 mg/kg extremely significantly increased the plasma GSH-Px and T-SOD and liver GSH-Px activities (P<0.01), significantly increased the plasma T-AOC (P<0.05), and significantly decreased the plasma malondialdehyde (MDA) content (P<0.01). 4) Compared with the control group, diets added with 0.6 and 1.0 mg/kg selenium yeast significantly decreased the liver cholesterol and yolk triglyceride contents (P<0.05); the diet added with 1.0 mg/kg selenium yeast extremely significantly decreased the liver triglyceride content (P<0.01). The liver cholesterol and yolk triglyceride contents in 0.6 and 1.0 mg/kg groups were significantly lower than those in 0.2 mg/kg group (P<0.05). 5) Compared with the control group, the diet added with 0.6 mg/kg selenium yeast extremely significantly increased the mRNA relative expression levels of glutathion peroxidase 1 (GPx1), thioredoxin reductase 1 (Trxr1) and sterol regulatory element-binding protein-1c (SREBP-1c) in liver (P<0.01), and extremely significantly decreased the liver 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMGCR) mRNA relative expression level (P<0.01), while had no significant difference in liver cholesterol 7α-hydroxylase (Cyp7a1) mRNA relative expression level (P>0.05). It can be concluded that selenium yeast supplementation can increase the performance, eggshell strength and yolk selenium content, and improve the antioxidant ability and cholesterol metabolism capacity. By the analysis of regression, the better effects are found when added 0.60 to 0.77 mg/kg selenium yeast into the diet based on 0.2 mg/kg sodium selenite (as selenium).

Key words： selenium yeast; laying hens at late laying period; egg quality; antioxidant; lipid metabolism

Cite this article

YANG Yu, SUN Yu, SUN Baosheng, ZHU Qian, ZHANG Junzhen, GAO Pengfei . Effects of Selenium Yeast Supplementation on Performance, Egg Quality, Antioxidant and Lipid Metabolism and Their Related Gene Expression of Laying Hens at Late Laying Period[J]. Chinese Journal of Animal Nutrition, 2018 , 30(11) : 4397 -4407 . DOI: 10.3969/j.issn.1006-267x.2018.11.016

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