Dietary supplementation of Vitamin E and selenium on performance and oxidative stability of meat of broiler chickens in a hot climate

With the increase in consumers’ concern for safe food, it is highly imperative for livestock farmers to adopt feeding practices that enhance good health and high quality products. A 49 day trial was conducted to ascertain effect of vitamin E and selenium (VE + Se) on performance, haematological indices and oxidative stability of chicken meat. A total of 150 Ross 7 day old chicks were weighed and allotted to five treatments comprising dietary levels of 0 mg VE + 0 mg SE (Control), 100 mg VE + 0.05 mg Se, 200 mg VE + 0.1 mg Se, 300 mg VE + 0.15 mg Se and 400 mg VE + 0.2 mg Se per kg of feed in a completely randomised design. Feed and water were provided ad libitum. The data collected on performance, haematological indices and oxidative stability of meat were subjected to a one way analysis of variance in a completely randomised design. Performance indices were significantly (p < 0.05) influenced by VE + Se supplementation. Mean daily live weight gain (48.68 g/bird/day) was highest (p < 0.05) in the 400 mg VE + 0.2 mg group. The mean daily feed intake (g/bird/day) was highest in birds fed the diet containing 200 mg VE + 0.1 mg. The least or best feed conversion ratio (FCR) was observed in the group fed 400 mg VE + 0.2 mg SE. Glutathione peroxidase (GSH Px) increased as the level of VE + Se increased with the highest activity in 400 mg VE + 0.2 mg Se group. The highest packed cell volume, haemoglobin and red blood cell values were observed in birds fed the diet containing 400 mg VE + 0.20 mg Se. In conclusion, to ensure good performance of the chickens and improved oxidative stability of chicken meat in hot climate, feeding broilers VE + SE at 400 mg VE + 0.2 mg Se is recommended.