Effect of dietary selenium on lipid oxidation, selenium and vitamin E content in the meat of broiler chickens
2008
Skrivan, M.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Dlouha, G.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Masata, O.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Sevcikova, S.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic)
An experiment with broiler chickens was conducted to compare the effect of dietary sodium selenite and selenomethionine on the growth, Se and alpha-tocopherol concentrations in breast meat and meat oxidative stability. Broiler cockerels Ross 308 were allocated to 3 dietary treatments, each comprising 100 chickens. The basal diet was supplemented with 0 (control) or 0.3 mg/kg Se from sodium selenite (SS) or selenomethionine (SM). Dietary supplementation with SM increased (P less than 0.05) the body weight, but only by about 3%. Breast muscle Se concentration was increased (P less than 0.05) by both Se sources, but more by SM (1.32 mg/kg dry matter vs. 0.47 mg/kg DM in controls). The concentration of Se in excreta was 3 times higher in SS than in SM chickens. SM supplementation increased (P less than 0.05) the alpha-tocopherol conc. in breast meat (from 25.9 mg/kg DM to 33.2 mg/kg DM). Lipid peroxidation decreased. SM reduced (P less than 0.05) malondialdehyde (MDA) values in breast samples after 0, 3, and 5 days of cold storage, whereas SS decreased (P less than 0.05) the MDA in breast meat after 0 and 3 days of storage. Selenomethionine in the diet of broilers can simultaneously increase Se and vitamin E concentrations in broiler meat as well as chicken meat stability during cold storage.
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