Articles | Volume 56, issue 1
10 Oct 2013
 | 10 Oct 2013

The effect of dietary vitamin E and selenium supplements on the fatty acid profile and quality traits of eggs

Z. Zduńczyk, A. Drażbo, J. Jankowski, J. Juśkiewicz, Z. Antoszkiewicz, and A. Troszyńska

Abstract. The present study investigated the effect of supplementing a diet containing 5 % soybean oil, which provided 30 g/kg of polyunsaturated fatty acids (PUFAs), with two levels of vitamin E (30 or 60 mg/kg, as-is basis) in combination with two levels of selenium (0.15 or 0.30 mg/kg, as-is basis) on hen performance, the fatty acid profile and antioxidant status of the yolk. A 12-week study was performed on 32 Lohmann Brown hens with 8 birds in each group.