Effects of different levels of dietary supplemental selenium on performance, lipid oxidation, and color stability of broiler chicks

Y. C. Ryu, Min-Suk Rhee, K. M. Lee, Byoung-Chul Kim

Research output: Contribution to journalArticle

63 Citations (Scopus)

Abstract

This study examined the effects of supplemental dietary selenium on growth performance, lipid oxidation, and color stability of broiler chicks. Male broiler chicks (Arbor Acres, 1 d old, total 900 chicks) were randomly assigned to 6 pens containing 30 chicks each, corresponding to each of 6 dietary treatments. Six different diets were supplied to the chicks from 3 to 6 wk of age. After 42 d of feeding, all the broilers were slaughtered conventionally at a slaughtering plant. The carcasses were packed in polyethylene bags in a manner similar to that used for retail trade and stored for 12 d at 4°C. Body weight and feed efficiency were not affected by dietary selenium levels, and no adverse effect on growth was observed during the experimental period. The dietary selenium and α-tocopherol levels did not affect surface meat color or level of metmyoglobin accumulation. Lipid stability was improved by supplementation with 100 IU of α-tocopherol (P < 0.05). Dietary selenium supplementation at 8 ppm in combination with 100 IU of α-tocopherol, however, was more effective in reducing lipid oxidation compared with 100 IU of α-tocopherol/kg feed only (P < 0.05). Supplementation with 100 IU of α-tocopherol affected cholesterol oxidation product levels on d 7 and 12, but selenium supplementation did not have an additional effect on the reduction of cholesterol oxidation products. Therefore, an increase in the dietary selenium from 1 to 8 ppm revealed only minor improvements in the oxidative stability of chicken meat during refrigerated storage.

Original languageEnglish
Pages (from-to)809-815
Number of pages7
JournalPoultry Science
Volume84
Issue number5
Publication statusPublished - 2005 May 1

Fingerprint

Selenium
Tocopherols
selenium
tocopherols
lipid peroxidation
Color
broiler chickens
Lipids
color
chicks
Meat
Cholesterol
cholesterol
Metmyoglobin
oxidation
chicken meat
Polyethylene
oxidative stability
Growth
Dietary Supplements

Keywords

  • Broiler
  • Color stability
  • Lipid oxidation
  • Selenium

ASJC Scopus subject areas

  • Animal Science and Zoology

Cite this

Effects of different levels of dietary supplemental selenium on performance, lipid oxidation, and color stability of broiler chicks. / Ryu, Y. C.; Rhee, Min-Suk; Lee, K. M.; Kim, Byoung-Chul.

In: Poultry Science, Vol. 84, No. 5, 01.05.2005, p. 809-815.

Research output: Contribution to journalArticle

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