南方农业学报2025，Vol.56Issue(3)：953-961,9.DOI:10.3969/j.issn.2095-1191.2025.03.025
日粮补充酵母硒对东乡绿壳鸡蛋品质及风味提升的影响
Effects of dietary supplementation with yeast selenium on egg quality and flavor enhancement in Dongxiang green-shelled eggs
摘要
Abstract
[Objective]To explore the effects of yeast selenium on the quality and flavor enhancement of Dongxiang green-shelled eggs,which could provide technical support for the development and utilization of selenium-enriched eggs.[Method]A total of 120 Dongxiang green-shelled laying hens aged 20 weeks were selected and randomly divided into 2 groups:a basal diet(CT,control group),and a basal diet supplemented with 0.4mg/kg yeast selenium(SeY,experi-mental group).The effects of yeast selenium on the nutritional quality and flavor characteristics of Dongxiang green-shelled eggs were studied by measuring the selenium content,egg quality,basic nutritional compositions,amino acids,fatty acids and volatile flavor substances of the eggs after 12 weeks of dietary supplementation.[Result]Compared with the CT group,the dietary supplementation with selenium yeast could extremely significantly increase the selenium con-tent in eggs(P<0.01,the same below),and could reach the standard of selenium-enriched eggs.The SeY group eggs ex-hibited extremely significantly higher eggshell strength,eggshell thickness than the CT group(P<0.05,the same be-low),and exhibited extremely significantly higher Haugh unit than the CT group,while the eggshell color a* value was significantly lower.Additionally,dietary supplementation with yeast selenium had no significant effects on the moisture,protein,fat,cholesterol and amino acid contents and compositions of eggs(P>0.05).But dietary supplementation with yeast selenium could promote the enrichment of unsaturated fatty acids in eggs.The contents of unsaturated fatty acids such as linoleic acid,γ-linolenic acid,α-linolenic acid,docosahexaenoic acid were significantly or extremely signifi-cantly increased,and extremely significantly reduced the content of saturated fatty acid stearic acid.Aldehydes and alco-hols were identified as the primary volatile flavor substances in Dongxiang green-shelled eggs.Dietary supplementation with yeast selenium could significantly increase the contents of volatile flavor substances such as hexanal,(E,E)-2,4-nona-dienal,1-octen-3-ol,2-ethylhexanol and 1-tetradecanol,and could modify the fishy taste of eggs.Correlation analysis revealed that selenium content was extremely significantly positively correlated with Haugh unit,2-ethylhexanol and 1-tetradecanol,and significantly positively correlated with hexanal.Among volatile flavor substances,2-ethylhexanol and 1-tetradecanol exhibited intrinsic associations with most quality indicators.Significant positive correlations were observed between Haugh unit,selenium content and 2-ethylhexanol content,1-tetradecanol content respectively,indicating that yeast selenium modified the fishy taste of eggs by enhancing volatile flavor substance content.[Conclusion]Dietary supplementation with yeast selenium effectively increases selenium content,eggshell strength,eggshell thickness,and Haugh unit in Dongxiang green-shelled eggs,while enriching contents of unsaturated fatty acids and volatile flavor substances.These findings demonstrate that yeast selenium effectively enhances egg quality and is a promising feed addi-tive for producing selenium-enriched Dongxiang green-shelled eggs.关键词
东乡绿壳蛋鸡/酵母硒/蛋品质/不饱和脂肪酸/挥发性风味物质Key words
Dongxiang green-shelled eggs/yeast selenium/egg quality/unsaturated fatty acids/volatile flavor sub-stances分类
农业科技引用本文复制引用
周瑶敏,广业兰,谢敏,李道捷,费丹..日粮补充酵母硒对东乡绿壳鸡蛋品质及风味提升的影响[J].南方农业学报,2025,56(3):953-961,9.基金项目
江西省技术创新引导类计划项目科技合作专项重点项目(20212BDH80013) （20212BDH80013）
江西现代农业科研协同创新专项项目(JXXTKYTJTS202505) （JXXTKYTJTS202505）
农产品质量安全江西省重点实验室建设项目(2024SSY04191) Key Project of Science and Technology Cooperation of Jiangxi Technology Innovation Guidance Project(20212BDH80013) （2024SSY04191）
Jiangxi Modern Agriculture Research Collaborative Innovation Special Project(JXXTKY TJTS202505) （JXXTKY TJTS202505）
Construction Project of Key Laboratory of Agro-product Quality and Safety of Jiangxi(2024SSY04191) （2024SSY04191）
