Abstract
This study examined the effects of supplemental dietary selenium on growth performance, lipid oxidation, and color stability of broiler chicks. Male broiler chicks (Arbor Acres, 1 d old, total 900 chicks) were randomly assigned to 6 pens containing 30 chicks each, corresponding to each of 6 dietary treatments. Six different diets were supplied to the chicks from 3 to 6 wk of age. After 42 d of feeding, all the broilers were slaughtered conventionally at a slaughtering plant. The carcasses were packed in polyethylene bags in a manner similar to that used for retail trade and stored for 12 d at 4°C. Body weight and feed efficiency were not affected by dietary selenium levels, and no adverse effect on growth was observed during the experimental period. The dietary selenium and α-tocopherol levels did not affect surface meat color or level of metmyoglobin accumulation. Lipid stability was improved by supplementation with 100 IU of α-tocopherol (P < 0.05). Dietary selenium supplementation at 8 ppm in combination with 100 IU of α-tocopherol, however, was more effective in reducing lipid oxidation compared with 100 IU of α-tocopherol/kg feed only (P < 0.05). Supplementation with 100 IU of α-tocopherol affected cholesterol oxidation product levels on d 7 and 12, but selenium supplementation did not have an additional effect on the reduction of cholesterol oxidation products. Therefore, an increase in the dietary selenium from 1 to 8 ppm revealed only minor improvements in the oxidative stability of chicken meat during refrigerated storage.
Original language | English |
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Pages (from-to) | 809-815 |
Number of pages | 7 |
Journal | Poultry Science |
Volume | 84 |
Issue number | 5 |
DOIs | |
Publication status | Published - 2005 May |
Bibliographical note
Funding Information:This work was supported by a grant from Korea University.
Keywords
- Broiler
- Color stability
- Lipid oxidation
- Selenium
ASJC Scopus subject areas
- Animal Science and Zoology