College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
J Agric Food Chem. 2012 Jul 25;60(29):7111-20. doi: 10.1021/jf3017207. Epub 2012 Jul 12.
The effects of sodium selenite (SS) and selenium yeast (SY) alone and in combination (MS) on the selenium (Se) content, antioxidant enzyme activities (AEA), total antioxidant capacity (TAC), and oxidative stability of chicken breast meat were investigated. The results showed that the highest (p < 0.05) glutathione peroxidase (GSH-Px) activity was found in the SS-supplemented chicken breast meat; however, SY and MS treatments significantly increased (p < 0.05) the Se content and the activities of catalase (CAT), total superoxide dismutase (T-SOD), and TAC, but decreased (p < 0.05) the malondialdehyde (MDA) content at 42 days of age. Twelve days of storage at 4 °C decreased (p < 0.05) the activity of the GSH-Px, but CAT, T-SOD, and TAC remained stable. SY decreased the lipid oxidation more effectively in chicken breast meat. It was concluded that SY and MS are more effective than SS in increasing the AEA, TAC, and oxidative stability of chicken breast meat.
研究了亚硒酸钠（SS）、酵母硒（SY）单独及联合（MS）添加对鸡胸肉硒含量、抗氧化酶活性（AEA）、总抗氧化能力（TAC）和氧化稳定性的影响。结果表明，添加 SS 的鸡胸肉中谷胱甘肽过氧化物酶（GSH-Px）活性最高（p＜0.05）；然而，SY 和 MS 处理可显著提高（p＜0.05）硒含量和 CAT、总超氧化物歧化酶（T-SOD）和 TAC 的活性，但降低（p＜0.05）MDA 含量，在 42 日龄时。4°C 下储存 12 天会降低（p＜0.05）GSH-Px 活性，但 CAT、T-SOD 和 TAC 保持稳定。SY 更有效地降低了鸡胸肉中的脂质氧化。结论是，SY 和 MS 比 SS 更有效地提高了鸡胸肉的 AEA、TAC 和氧化稳定性。
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