College of Animal Science and Technology; Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China.
Ginling College, Nanjing Normal University, Nanjing, 210024, People's Republic of China.
Biol Trace Elem Res. 2018 Feb;181(2):340-346. doi: 10.1007/s12011-017-1049-4. Epub 2017 May 17.
Despite increasing evidence indicating the essential involvement of selenium (Se) on growth performance, antioxidant capacity, and meat quality of commercial broilers, the effects of different Se sources on local Chinese Subei chickens is unclear. A total of 360 50-day-old male chickens were individually weighed and randomly allocated to four treatment groups. Chickens in each of the four groups were fed diets supplemented with 0.3 mg Se/kg as sodium Se (SS), Se-enriched yeast (SY), selenomethionine (Met-Se), or nano red element Se (Nano-Se) for 40 days. At the end of the experiment, one bird of approximately average weight from each cage was selected and slaughtered, and blood and breast muscles samples were collected. The results showed that there was no significant difference in feed intake, body weight gain, or feed to gain ratio among treatments (P > 0.05). Dietary SY, Met-Se, and Nano-Se supplementation increased the activity of glutathione peroxidase in serum and breast muscles and decreased the concentration of malondialdehyde in serum and carbonyl in breast muscles compared with the SS group (P < 0.05). Moreover, SY, Met-Se, and Nano-Se supplementation increased pH, total protein solubility, and myofibrillar protein solubility, as well as decreased the shear force value compared with the SS group (P < 0.05). In addition, birds in the SY and Met-Se groups exhibited lower cooking loss compared with the SS group (P < 0.05). In conclusion, organic Se and Nano-Se supplementation resulted in an improvement of antioxidant capacity and meat quality in local Chinese Subei chickens relative to inorganic Se.
尽管越来越多的证据表明硒（Se）对商业肉鸡的生长性能、抗氧化能力和肉质至关重要，但不同硒源对本地中国苏贝鸡的影响尚不清楚。总共 360 只 50 日龄雄性鸡被单独称重，并随机分配到四个处理组。每组鸡分别饲喂添加 0.3 mg/kg 硒的饲料，作为亚硒酸钠（SS）、富硒酵母（SY）、硒代蛋氨酸（Met-Se）或纳米红色元素硒（Nano-Se），共 40 天。实验结束时，从每个笼中选择一只平均体重的鸡进行屠宰，并采集血液和胸肌样本。结果表明，各组之间的采食量、体重增加或饲料增重比均无显著差异（P > 0.05）。与 SS 组相比，日粮添加 SY、Met-Se 和 Nano-Se 提高了血清和胸肌中谷胱甘肽过氧化物酶的活性，降低了血清中丙二醛和羰基的浓度（P < 0.05）。此外，与 SS 组相比，SY、Met-Se 和 Nano-Se 组提高了 pH 值、总蛋白溶解度和肌原纤维蛋白溶解度，降低了剪切力值（P < 0.05）。此外，SY 和 Met-Se 组的鸡的煮失率低于 SS 组（P < 0.05）。综上所述，与无机硒相比，有机硒和纳米硒的添加改善了本地中国苏贝鸡的抗氧化能力和肉质。
