A method of obtaining eggs with antioxidant properties
AUTHORS : Bondarevsky M.P.
RELEVANT UNIVERSITIES : Kuban State Agrarian University, Krasnodar, Russia
YEAR : 2010
The chicken egg is a natural source of various chemical compounds that make up the basis of life, has adaptability and systemic plasticity. In eggs, the
content of macro- and microelements, vitamins, fatty acids and other micronutrients required in human nutrition can vary in a wide range.
The objective of this work is to develop a method that increases the efficiency of accumulation of selenium in eggs when exposed to a spectrum of
electromagnetic frequencies (EFS) corresponding to selenium in a chelated (organic) form
