The effect of dietary selenium sources and levels on performance, selenium content in muscle and glutathione peroxidase activity in broiler chickens
2010
Heindl, J.,Ceska Zemedelska Univ., Prague (Czech Republic). Fakulta Agrobiologie, Potravinovych a Prirodnich Zdroju | Ledvinka, Z.,Ceska Zemedelska Univ., Prague (Czech Republic). Fakulta Agrobiologie, Potravinovych a Prirodnich Zdroju | Englmaierova, M.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Zita, L.,Ceska Zemedelska Univ., Prague (Czech Republic). Fakulta Agrobiologie, Potravinovych a Prirodnich Zdroju | Tumova, E.,Ceska Zemedelska Univ., Prague (Czech Republic). Fakulta Agrobiologie, Potravinovych a Prirodnich Zdroju
The study examined the effect of dietary supplements of sodium selenite (SS), selenium-enriched yeast (SP) and selenium-enriched alga Chlorella (SCH) on growth traits, carcass analysis, selenium content in breast meat, glutathione peroxidase (GSH-Px) activity in breast and thigh meat and liver of chickens. The experiment was realized with seven hundred and thirty-five cockerels Ross 308 randomly divided into 7 dietary treatments with 3 replications in each treatment. Chickens were fed a diet supplemented with SS, SP or SCH. Se concentrations were 0 (control), 0.15 or 0.30 mg per kg of feed. Se addition significantly influenced body weight at 21 and 35 days of age. Significantly higher body weight at 35 days of age was determined in chickens receiving 0.15 mg of Se from SP (2,122 g) and 0.3 mg of Se from SCH (2,116 g) contrary to the treatment with a lower level of Se from SCH (2,010 g). Se concentration in breast muscle was significantly increased by both the low and high Se concentrations in the form of SP (0.6 and 0.85 mg/kg dry matter, resp.) and SCH (0.6 and 0.82 mg/kg dry matter, resp.) in comparison with the control (0.31 mg/kg dry matter). A significant increase was observed even in SS treatments, but no significant differences were found between the two levels. All Se supplements significantly influenced the GSH-Px activity in breast and thigh meat.
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