Table 4.

Effects of different Se sources and storage times on the albumen functional parameters of eggs stored at 4 °C ¹.

Item	Storage Time (St) 2	Diet (D) 3					SEM	p-Value
		CON	SS	SEY	SEC	SEC + SEY		D	St	D × St 3
Albumen foaming capacity, %	0 wk	352.00	354.67	365.33	358.67	349.33	8.320	0.271	<0.001	0.211
	2 wk	372.00	390.67	406.67	383.33	379.33	8.637
	4 wk	348.70	364.00	352.67	374.67	362.67	11.055
	6 wk	372.00	390.00	377.33	388.00	380.00	7.222
Albumen foam stability, %	0 wk	73.48	77.33	74.96	74.81	75.99	1.161	0.145	<0.001	0.012
	2 wk	71.33	71.87	69.47	70.53	71.47	0.703
	4 wk	67.92	71.20	73.60	75.67	75.53	1.587
	6 wk	74.33	74.40	74.13	74.20	75.87	0.771
Albumen gel firmness, N	0 wk	0.67	0.84	0.78	0.77	0.70	0.051	0.126	<0.001	0.002
	2 wk	0.97	1.05	0.94	0.86	0.95	0.061
	4 wk	1.03	1.01	1.00	0.97	1.03	0.077
	6 wk	1.30	1.02	1.01	1.19	0.85	0.070

¹ Data are means of 6 replicates of 2 samples each. SEM, standard error of mean. CON, the diet supplemented with 0 mg/kg selenium (Se) (basal diet); SS, the diet supplemented with 0.3 mg/kg Se from sodium selenite; SEY, the diet supplemented with 0.3 mg/kg Se from Se-enriched yeast; SEC, the diet supplemented with 0.3 mg/kg Se from Se-enriched Cardamine violifolia; and SEC + SEY, the diet supplemented with 0.3 mg/kg Se from Se-enriched Cardamine violifolia and 0.3 mg/kg Se from Se-enriched yeast. ² St means storage time. ³ D means diet and D × St means the interaction between diet and storage time.