Table 5.
Effect of dietary selenium sources on egg yolk and albumen antioxidant capacity.1
| Item | Treatment2 |
P value | ||
|---|---|---|---|---|
| SS | L-SM | SS + L-SM | ||
| Yolk | ||||
| MDA (nmol/mgprot) | 0.37 ± 0.05a | 0.21 ± 0.02b | 0.26 ± 0.05a,b | 0.0221 |
| GSH-px (U/mgprot) | 1.64 ± 0.07b | 1.97 ± 0.13a | 1.84 ± 0.09a,b | 0.0638 |
| Inhibition of •OH (U/mgprot) | 0.94 ± 0.05 | 0.93 ± 0.05 | 0.87 ± 0.06 | 0.6324 |
| T-AOC (U/mgprot) | 0.07 ± 0.01 | 0.07 ± 0.01 | 0.06 ± 0.01 | 0.2932 |
| Albumen | ||||
| MDA (nmol/mgprot) | 72.19 ± 3.98 | 77.59 ± 5.73 | 74.53 ± 4.61 | 0.7437 |
| GSH-px (U/mgprot) | 45.38 ± 1.95 | 47.24 ± 1.19 | 49.55 ± 2.03 | 0.1793 |
| Inhibition of •OH (U/mgprot)3 | 700.89 ± 6.10a | 679.18 ± 4.87b | 677.24 ± 7.50b | 0.0209 |
| T-AOC (U/mgprot) | 2.08 ± 0.42 | 3.08 ± 0.75 | 2.15 ± 0.26 | 0.2992 |
a,bDifferent superscripts in the same line indicate significant differences (P < 0.05).
Abbreviations: GSH-px, glutathione peroxidase; MDA, malondialdehyde; T-AOC, total antioxidant capacity.
1
On 35 d of the formal test, 12 seed eggs were obtained from each treatment to isolate albumen and yolk for analysis of antioxidant capacity. Values were expressed as mean ± SD (n = 12).
2
SS = 0.3 mg/kg sodium selenite added to the diet; L-SM = 0.2 mg/kg L-selenomethionine added to the diet; SS + L-SM = 0.15 mg/kg sodium selenite and 0.15 mg/kg L-selenomethionine added simultaneously.
3
•OH = hydroxyl radical.