Long-Term Supplementation of Laying Hen Diets with Various Selenium Sources as a Method for the Fortification of Eggs with Selenium

Table 1

Ingredients and nutrient levels of the basal/experimental diets.

Ingredients
Corn (g/kg)	150.0
Wheat (g/kg)	397.4
Barley (g/kg)	150.0
Soya bean meal (g/kg)	156.8
Soya oil (g/kg)	33.4
Dicalcium phosphate (g/kg)	18.7
Chalk (g/kg)	63.4
NaCl (g/kg)	3.3
DL-methionine (98%) (g/kg)	0.3
L-lysine (98%) (g/kg)	1.7
Mineral-vitamin premix (g/kg)	25.0
Nutritional value of mixture
ME (MJ/kg)	11.6
Crude protein (g/kg)	180.3
Crude fiber (g/kg)	32.4
Methionine (g/kg)	4.0
Lysine (g/kg)	8.0
Ca (g/kg)	35.0
P available (g/kg)	4.2
Na (g/kg)	1.5
Se (mg/kg) (basal/experimental)	0.058/0.36 (0.3 added)

Vitamin and mineral premix calculated in 1 kg of diet: vitamin A: 12,000 IU; vitamin D₃: 3,300 IU; vitamin E: 27.30 mg; vitamin K₃: 30 mg; vitamin B₁: 2.29 mg; vitamin B₂: 6.6 mg; vitamin B₆: 3 mg; vitamin B₁₂: 27 mcg; pantothenic acid: 10.2 mg; nicotinic acid: 30 mg; folic acid: 0.9 mg; choline chloride: 316.5 mg; Mg: 108 mg; Zn: 72 mg; Co: 0.48 mg; Cu: 9.99 mg; Fe: 60 mg; I: 1.44 mg.