Selenium and dietary quality of ave

Metabolism of Glycogen, Oxidative and Antioxidant Status and Fatty Acid Profile in Pectoralis and Gastrocnemius Muscles: Doctoral thesis abstract

Abstract

We study the effect of dietary supplementation with organic and inorganic selenium in the finishing phase (35 to 56 days), of broiler chickens, on the productive performance and quality of fresh and aged meat of the Pectoralis and Gastrocnemius muscles. The study was carry out with  90 Ross line chickens, at 35 days old,  housed in wooden cages with rice husk floor,  distributed in 3 treatments (30 birds/trat), a basal corn – soybean  diet  considered control, the basal diet supplemented with 0,3 ppm selenium as sodium selenite and the basal diet supplemented with 0,3 ppm selenium as Seleiometionina. The diets were formulated isoprotein (20% PC) and isocaloric (2931kcal/kg EM) and were supplied ad libitum. At 56 days all animals were sacrificed according to CHEA standards. According to the data obtained, supplementation with selenomethionine decreased the consumption without altering the weight gain or the conversion efficiency. Both sources determined a greater initial pH at 10 min effect that disappeared at 45 min. The supplementation with organic selenium favoured the appearance of more red and less light meat while the sodium selenite diminished the yellowish colorations, effect that remained until 24 hours postmortem. Water loss was significantly reduced in supplemented diets.  On the other hand the supplementation favoured higher glycogen content in both muscles at 10 min. The organic source increases the activity of the GPx ofn both fresh muscles and the aged Pectoralis. On the other hand, the supplementation with organic selenium increases the amount of unsaturated fatty acids, especially C18; 3 n-3 whereas sodium selenium reduced the atherogenic fatty acids C14; 0 and C16; 0. Both sources determined greater concentration of the mineral in muscles without altering the texture or taste of the meat.  According to this study, selenium supplementation allows to improve the technological aptitude and useful life of poultry meat; while obtaining a meat with better profile of fatty acids, greater oxidative stability and selenium enriched, all these aspects of high impact on human health.