Table 7.

Effects of different Se sources and storage time on the albumen functional parameters of eggs stored at 25 °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	351.00	353.00	356.00	371.00	345.00	8.721	0.757	<0.001	0.306
	2 wk	358.67	385.19	371.11	376.67	363.00	10.663
	4 wk	373.33	353.33	365.19	350.00	368.00	8.672
	6 wk	370.67	379.26	388.52	373.33	390.67	6.678
Albumen foam stability, %	0 wk	74.53	76.53	74.53	73.26	75.33	1.317	0.068	0.707	0.139
	2 wk	73.06	73.48	74.81	75.40	74.22	0.876
	4 wk	70.38	71.92	75.04	75.58	78.00	1.516
	6 wk	70.80	76.13	77.06	76.41	73.55	1.656
Albumen gel firmness, N	0 wk	0.72	0.89	0.81	0.85	0.73	0.060	0.221	<0.001	0.508
	2 wk	0.83	0.75	0.69	0.82	0.80	0.055
	4 wk	1.04	1.22	1.07	1.04	0.93	0.089
	6 wk	1.48	1.52	1.46	1.50	1.32	0.091

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.