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The effect of selenium source on performance, carcass traits, oxidative status of the organism, and meat quality of turkeys

D. Mikulski 1  ,  
J. Jankowski 1,  
Z. Zduńczyk 2,  
K. Sartowska 3,  
University of Warmia and Mazury, Department of Poultry Science, Oczapowskiego 5, 10-718 Olsztyn, Poland
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland
Alltech European Biosciences Centre, Dunboyne, Ireland
J. Anim. Feed Sci. 2009;18(3):518–530
Publish date: 2009-06-24
The aim of the present study was to verify the assumption that supplementation of the diet for turkeys with selenium, especially in an organic source of Se, improves the antioxidative status of the organism and the stability of the meat. Seven hundred and twenty 1-d-old BUT9 female turkeys were randomly assigned into three experimental groups (8 pens with 30 turkeys in each) and fed a diet without Se supplementation (Se-0) or a diet containing 0.3 mg/kg Se in the form of sodium selenite (SeS) or Se-enriched yeast (SeY). The trial was conducted for 112 days. The growth performance of turkeys was not affected by the dietary Se source. Dietary supplementation with 0.3 mg/kg SeS caused no significant changes in blood glutathione peroxidase (GPx) or superoxide dismutase activity. GPx activity was significantly (P<0.05) higher in birds fed a diet containing 0.3 mg/kg of organic selenium, compared with groups Se-0 and SeS, both in week 8 and 16. Dietary supplementation with Se-enriched yeast instead of sodium selenite significantly (P<0.05) increased the crude fat content of breast muscles and breast muscle selenium concentration (0.468 vs 0.224 mg/kg). However, the selenium concentration in meat from group SY turkey hens was twofold higher than in group SeS, and threefold higher than in the control treatment. Dietary supplementation with 0.3 mg/kg of inorganic or organic selenium resulted in a significant (P<0.05) decrease in thiobarbituric acid reactive substance in raw and stored meat. A tendency towards lower drip loss (11.1-12.7%) and cooking loss (5.5%) was observed in meat from turkeys fed a diet with the addition of Se-enriched yeast, compared with turkeys given sodium selenite. In conclusion, both Se sources had the same positive effect on the oxidative stability of turkey meat during refrigerated storage, however, the Se-yeast were more effective in Se-enrichment of breast muscles.
D. Mikulski   
University of Warmia and Mazury, Department of Poultry Science, Oczapowskiego 5, 10-718 Olsztyn, Polan
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