ORIGINAL PAPER
The effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat
 
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The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland
CORRESPONDING AUTHOR
S. Smulikowska   

The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland
Publication date: 2015-09-08
 
J. Anim. Feed Sci. 2015;24(3):244–251
 
KEYWORDS
ABSTRACT
A total of 160 Ross 308 female broilers from day 22 to 35 of age were used to investigate the effects of vitamin E and selenium (Se) supplementation on performance, fatty acid profile and oxidative stability of meat enriched with n-3 fatty acids. There were 4 treatment groups, 3 diets contained rape seeds and fish oil (60 and 15 g · kg–1, respectively – RF), the control diet contained animal fat - lard. To the RF diet different doses of vitamin E and Se were added (80 and 0.3, 150 and 0.3, 150 and 0.7 mg per kilogram of diet, respectively). Performance was measured and samples of breast and thigh meat were vacuum packed and stored at –30°C. The concentration of thiobarbituric acid reactive substances (TBARS) was determined after 3 weeks and after 3 months of frozen storage, when also fatty acid profiles, vitamin E and cholesterol contents in meat were measured. Body weight gain and feed conversion ratio were negatively influenced (P ≤ 0.05) by the increased dietary level of Se. Feeding diets with rape seeds and fish oil resulted in higher concentrations and lower n-6/n-3 PUFA ratios in breast and thigh meat (P ≤ 0.05) compared with the control. The increase of dietary vitamin E, but not Se, increased the tocopherol content in meat and reduced TBARS values in 3-month-stored thigh meat (P ≤ 0.05). It may be concluded that fortification of diets with vitamin E increases its concentration in, and oxidative stability of frozen stored breast and thigh meat, but no additional benefit was observed in feeding excess Se in combination with vitamin E.
 
CITATIONS (15):
1.
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P. Konieczka, M. Barszcz, N. Chmielewska, M. Cieślak, M. Szlis, S. Smulikowska
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Animal Feed Science and Technology
 
4.
Beneficial effects of enrichment of chicken meat with n-3 polyunsaturated fatty acids, vitamin E and selenium on health parameters: a study on male rats
P. Konieczka, A. J. Rozbicka-Wieczorek, M. Czauderna, S. Smulikowska
animal
 
5.
The interactive effect of dietary n-6: n-3 fatty acid ratio and vitamin E level on tissue lipid peroxidation, DNA damage in intestinal epithelial cells, and gut morphology in chickens of different ages
P Konieczka, M Barszcz, M Choct, S Smulikowska
Poultry Science
 
6.
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J Leskovec, A Levart, A Nemec Svete, L Perić, M Đukić Stojčić, D Žikić, J Salobir, V Rezar
Poultry Science
 
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Animal Husbandry and Nutrition
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The Effect of Dietary Camelina sativa Oil or Cake in the Diets of Broiler Chickens on Growth Performance, Fatty Acid Profile, and Sensory Quality of Meat
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13.
Dietary coenzyme Q10 may improve the growth performance and antioxidant status in quails exposed to cold stress
T. Bayril, F. Akdemir, H. Aksit, D. Aksit
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14.
The Effect of Amaranth Seeds, Sea Buckthorn Pomace and Black Chokeberry Pomace in Feed Mixtures for Broiler Chickens on Productive Performance, Carcass Characteristics and Selected Indicators of Meat Quality
Sylwia Orczewska-Dudek, Mariusz Pietras, Joanna Nowak
Annals of Animal Science
 
15.
Gradually increasing vitamin E dose allow to increase dietary polyunsaturation level while maintaining the oxidation status of lipids and proteins in chicken breast muscle
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Annals of Animal Science
 
ISSN:1230-1388