EFFECT OF DIFFERENT ORGANIC AND INORGANIC SELENIUM LEVELS ON PERFORMANCE, SELENIUM CONCENTRATIONS OF SOME TISSUES, GLUTATHIONE PEROXIDASE ENZYME ACTIVITY AND MEAT QUALITY IN BROILERS - R. Göçmen; O. Yazgan; Y. Cufadar (Journal of Animal and Plant Sciences, 2016)
A total of 672 one-day-old male broiler chicks were randomly assigned to eight experiment groups each having four replicate under completely randomized design. The experimental diets were prepared by adding certain amounts of organic (Sel-Plex-50) and inorganic Selenium (Se) (sodium selenite) sources that provided 0, 0.15, 0.30 and 0.60 ppm Se in the basal ration. The experimental period was six weeks. The results revealed that none of the performance parameters were influenced significantly by the treatments. Plasma and liver Se concentration significantly increased with increasing Se levels in the diet. Breast and thigh Se concentration affected by the (source x level interaction). The main significant effect of Se level was on the plasma and liver glutathione peroxidase enzyme activity, which increased with increasing Se levels in the diets. The treatments did not significantly influence thigh and breast pH, hardness, color criteria (L, a, b) or cook loss parameters. Dietary Se levels and sources had a significant effect on the water holding capacity of the breast. Selenium supplementation of broiler diets at the level of 0.60 ppm had a positive effect on tissues Se concentration. Considering the quality of meat, the organic Se source (0.60 ppm) was more effective than the inorganic Se source.
Keywords: journal article; Broiler; glutathione peroxidase; meat quality; performance; selenium