In the last few years, consumers have started to realize that an unbalanced diet can cause the disruption of their metabolism and serious health problems. In their effort to live more healthily, they are demanding food enriched with scarce nutrients. The results of various studies show that selenium–enriched eggs with a defined selenium content may be used as a functional food with the ability to increase human selenium intake and, thereby, the amount of selenium in the body. A selenium-enriched egg weighing 60 g contains 22 – 27 μg of selenium which represents as much as 40 – 50% of the Recommended Dietary Allowance. Additionally, the antioxidant function of selenium contributes to the oxidation stability of egg fats and proteins and thereby prolongs the shelf life of eggs. Several studies have confirmed that selenium slows down lipid and protein oxidative fragmentation, slows down the increase of pH values, increases the strength of the vitelline membrane, prolongs the stability of egg-yolk pigments, and has a positive effect on Haugh units, egg weight and the percentage of egg albumen. Selenium can be introduced into eggs by supplementing the laying hens’ diet in organic and inorganic chemical form with different biological availability. It has been proven that the amount and chemical form of the selenium supplement influences the final impact of selenium on egg properties.
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