Influence of Inorganic and Organic Selenium Sources on Broiler Performance and Meat Quality
الموضوعات :کا. راجاشری 1 , تی. موتوکومار 2 , ان. کارتیکیان 3
1 - Department of Botany, Root and Soil Biology Laboratory, Bharathiar University, Coimbatore, 641046, Tamilnadu, India
2 - Department of Botany, Root and Soil Biology Laboratory, Bharathiar University, Coimbatore, 641046, Tamilnadu, India
3 - Department of Animal Science, Tamilnadu Veterinary and Animal Science University, Chennai, 600051, Tamilnadu, India
الکلمات المفتاحية: carcass yield, glutathione peroxidase, selenium yeast, thiobarbituric acid reac‐, tive substances, water holding capacity,
ملخص المقالة :
An experiment was carried out to evaluate and compare the effects of organic and inorganic selenium (Se) sources on broiler male birds (Ross 308). Uniform broiler male chicks divided in to five groups with six replicates were fed with either normal feed (without supplemental Se, negative control), 0.25 ppm of inorganic Se, 0.5 ppm of inorganic Se, 0.25 ppm of inorganic Se + 0.25 ppm of organic Se and 0.5 ppm of organic Se. Sodium selenite and Se enriched yeast served as inorganic and organic sources of Se respectively. The birds were reared for 35 days and were analyzed for growth performance, carcass yield, and lymphoid organ yield. The meat and liver samples were also analyzed for the glutathione peroxidase (GSHPx), thio barbituric acid reactive substances (TBARS), meat pH and water holding capacity. Results showed that Se supplementation regardless of the source and levels improved the broiler performance by increasing the feed intake and body weight. No significant (P>0.05) difference in feed conversion ratio (FCR), survival and carcass yield was evident among the treatment groups. The organic Se at the rate of 0.5 ppm was found to be an excellent source of Se as it improved the meat quality through enhanced Se retention, higher glutathione peroxidase (GSHPx) activity and decreased lipid peroxidation rate. Further, supplemental organic Se at the rate of 0.5 ppm also improved the meat water holding capacity.
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