Enrichment of Organic-Inorganic Se and Vitamin E in Quail Products and Its Effect on the Performances and Source of Antioxidant in Quails＇ Eggs

This study aimed to get an optimum level of combined organic selenium, inorganic selenium and vitamin E in obtaining the best production and reproduction of quails as well as the highest antioxidant level in quail eggs. Seven hundred twenty quails （360 females and 360 males） at the age of six weeks old were used in this research. Nine treatment diets were： To （commercial diet/control）, Tl （diet containing 0.46 ppm inorganic Se ＋ 43.50 ppm vitamin E）, T2 （diet containing 0.46 ppm inorganic Se ＋ 87.00 ppm vitamin E）, T3 （diet containing 0.92 ppm inorganic Se ＋ 43.50 ppm vitamin E）, T4 （diet containing 0.92 ppm inorganic Se ＋87.00 ppm vitamin E）, Ts （diet containing 0.46 ppm organic Se ＋ 43.50 ppm vitamin E）, T6 （diet containing 0.46 ppm organic Se ＋ 87.00 ppm vitamin E）, T7 （diet containing 0.92 ppm organic Se ＋ 43.50 vitamin E） and Ts （diet containing 0.92 ppm organic Se 0.92 ＋ 87.00 ppm vitamin E）. The design of the experiment was a factorial nested design. Any significant differences among the treatments were analyzed by using Duncan＇s test. The results of this study indicated that 0.92 ppm organic selenium ＋ 43.50 ppm vitamin E （T7） in general gave the highest content of selenium in meat, in egg albumin, and in egg yolk as well as hatchability. The antioxidants as represented by vitamin E and glutathione peroxidase enzyme in the quail eggs were significantly higher as compared to that of quails fed other treatment diets.