This study investigated the effects of dietary selenium-enriched yeast (Se yeast) supplementation on the laying performance, egg quality, plasma antioxidant balance, and egg selenium (Se) content in laying Longyan ducks. A total of 480 32-week-old ducks were randomly divided into four dietary treatments, each consisting of six replicates of 20 ducks. The dietary treatments were a control basal diet and basal diets with supplementation of 0.05, 0.15, and 0.25 mg Se/kg via Se yeast. The analyzed Se contents of the four diets were 0.15, 0.21, 0.36, and 0.43 mg Se/kg, respectively. Dietary Se yeast supplementation had no apparent effects on laying performance and egg quality (p > 0.05), but it improved the antioxidant balance of ducks, as inferred by greater glutathione peroxidase and catalase activities, and decreased the malondialdehyde content in plasma of ducks (p < 0.05). It was suggested that the Se content in the basal diet containing 0.15 mg/kg of Se requirement is adequate for productive performance, but not for the antioxidant balance of laying ducks. Besides that, the Se contents in the yolk, albumen, and whole egg increased linearly as the Se supplementation levels increased. With more feeding days, the Se contents in the yolk and whole egg from non-Se-yeast-supplemented ducks increased linearly (p < 0.05), while those from Se-yeast-supplemented ducks showed a quadratic relationship (p < 0.05). In conclusion, the Se content of the basal diet at 0.15 mg/kg was adequate for laying performance and egg quality traits in laying ducks. Dietary Se yeast supplementation is beneficial to improve the antioxidant balance of laying ducks and increase the Se deposition in eggs for producing Se-enriched eggs. Based on the quadratic model or the quadratic broken-line model analyses, supplemental 0.19 mg Se/kg via Se yeast, with a total equivalent of 0.34 mg Se/kg in the diet, could provide the optimum antioxidant balance in laying ducks. Dietary supplementation of 0.25 mg Se/kg via Se yeast, with a total equivalent of 0.40 mg Se/kg in the diet, could lead to achieving the desired Se content in the whole egg.

这项研究调查了饮食中富硒酵母（Se酵母）对龙岩鸭产蛋性能，蛋品质，血浆抗氧化剂平衡和蛋硒（Se）含量的影响。总共480只32周龄的鸭子被随机分为4种饮食疗法，每组由20只鸭子的6个重复样本组成。饮食治疗为对照基础饮食和通过Se酵母补充0.05、0.15和0.25 mg Se / kg的基础饮食。四种饮食的分析硒含量分别为0.15、0.21、0.36和0.43 mg / kg。膳食中添加硒酵母对产蛋性能和蛋品质没有明显影响（p > 0.05），但由于提高了谷胱甘肽过氧化物酶和过氧化氢酶的活性，可以提高鸭子的抗氧化平衡，并降低了鸭子血浆中的丙二醛含量（p<0.05）。有人提出，含硒量为0.15 mg / kg的基础日粮中的硒含量足以满足生产性能，但不能满足蛋鸭的抗氧化平衡。除此之外，随着硒添加量的增加，蛋黄，蛋清和全蛋中的硒含量呈线性增加。随着饲喂天数的增加，未添加硒的鸭子的蛋黄和全蛋中的硒含量呈线性增加（p <0.05），而来自Se-酵母补充的鸭子的鸭子表现出二次关系（p<0.05）。总之，基础日粮中的硒含量为0.15 mg / kg足以满足蛋鸭的产蛋性能和蛋质性状。膳食中添加硒酵母有利于改善蛋鸭的抗氧化平衡，并增加鸡蛋中的硒沉积，从而生产富硒鸡蛋。根据二次模型或二次折线模型分析，通过硒酵母补充0.19 mg Se / kg的硒，在日粮中的总当量为0.34 mg Se / kg，可以提供蛋鸭最佳的抗氧化平衡。通过硒酵母在膳食中添加0.25 mg Se / kg，在饮食中的总当量为0.40 mg Se / kg，可以导致整个鸡蛋达到所需的Se含量。