Konkol Damian, Korzeniowska Małgorzata, Różański Henryk, Górniak Wanda, Andrys Marita, Opaliński Sebastian, Popiela Ewa, Korczyński Mariusz
Department of Animal Nutrition and Feed Management, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, Poland.
Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
Foods. 2021 Oct 23;10(11):2558. doi: 10.3390/foods10112558.
The aim of the present study was to investigate the effect of selenium yeast and phytobiotic on the storage capacity, selected quality parameters of meat and content of selenium in muscles obtained from broilers. In the experiment, 1440 male broiler chickens (Ross 308) were randomly assigned to four research groups: group received no additive (G1), group received a supplement of 0.3 mg Se (as sodium selenite)/kg of feed mixture (G2), group received 0.2 g phytobiotic and 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G3) and group received 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G4). Measurement of pH, determination of water retention capacity, degree of advancement of oxidative changes and selenium content in muscles were performed. Samples of chickens' breast and thigh muscles were microbiologically analyzed. The additives significantly influenced the level of oxidation in muscles and the incorporation of selenium. The meat of chickens receiving organic selenium was characterized by significantly lower dynamics of oxidative changes. The studies carried out showed that selenium in organic form had better absorption.
本研究的目的是探讨硒酵母和植物性益生菌对肉鸡肌肉的储存能力、选定的肉质参数以及肌肉中硒含量的影响。在实验中，1440只雄性肉鸡（罗斯308）被随机分为四个研究组：一组不添加任何添加剂（G1），一组每千克饲料混合物添加0.3毫克硒（以亚硒酸钠形式）（G2），一组每千克饲料混合物添加0.2克植物性益生菌和0.3毫克硒（以0.1克硒酵母形式）（G3），一组每千克饲料混合物添加0.3毫克硒（以0.1克硒酵母形式）（G4）。进行了pH值测量、保水能力测定、氧化变化进展程度测定以及肌肉中硒含量测定。对鸡胸肉和鸡腿肉样本进行了微生物分析。添加剂显著影响了肌肉中的氧化水平和硒的掺入。接受有机硒的鸡肉的特点是氧化变化的动态显著较低。所进行的研究表明，有机形式的硒具有更好的吸收性。
