Superior way of human health promotion – selenium enriched table egg

Abstract

Eggs have an important role in human nutrition and are an important source of protein, fat and trace elements. The production and consumption of eggs in the world has been increasing in recent decades. The consumption of eggs has long been associated with negative effects on human health, mainly due to their cholesterol content. However, it is now known that the level of cholesterol in the serum is influenced by several other factors such as genetic predisposition, hormonal status and eating habits, and not only cholesterol from eggs. In recent years, the foods that are used daily in people’s diet are not only intended to satisfy the needs in basic nutrients, but food is expected to prevent food-related diseases and acquire a better immune status. By using specific nutritional strategies, it is possible to produce functional food that, in addition to basic nutrients, also contains components that participate in preserving health and reducing the risk of disease. A low concentration of selenium in the soil, and consequently in the nutrients used in feed, can cause a deficiency of this microelement in animals. Deficiency symptoms also occur in humans through foods of animal origin, which significantly weakens the system of antioxidant protection in the body. The utilization of selenium in animals depends on the chemical form in which it is found in the meal. Selenium, which is used as an additive in vitamin-mineral premixes in feed for laying hens, is present in one of two basic forms: organically bound to amino acids (selenocysteine and selenomethionine) or in the form of an inorganic salt (most often sodium selenite). After entering the body through a meal, selenium is incorporated into tissue proteins, which creates its reserve. Deposited selenium in the body is in an inactive state and in cases of oxidative stress or selenium deficiency in feed, it changes to an active form. The source of selenium in feed mixtures for laying hens has an effect on the selenium content of eggs. By adding organic selenium to laying eggs, amounts of 20-25 μg per egg can be achieved, which is about 30% of the recommended daily intake for humans. For the production of such eggs, it is necessary to add organic selenium in the amount of 0.3-0.5 mg/kg to the laying feed. Organic sources of selenium have better biological availability and the content of selenium in table eggs is more stable.