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. 2020 Sep 20;9(9):1324. doi: 10.3390/foods9091324

Figure 2.

Figure 2

(A) egg yolk selenium concentration, (B) egg yolk MDA concentration after being stored for 30 days at 5 and 22 °C, (C) blood cholesterol concentration, (D) blood triacylglycerol concentration and (E) blood total antioxidant capacity of Japanese quails fed different levels of vitamin E (VE, 30 or 120 mg kg−1) and Se sources (SS, sodium selenite; SP, Sel-Plex). Values (means ± SEM) with uncommon letters are significantly (p < 0.05) different in each graph.