Selenium (Se) is an important micronutrient for living organisms, since it is involved in several physiological and metabolic processes. Se intake in humans is often low and very seldom excessive, and its bioavailability depends also on its chemical form, with organic Se as the most available after ingestion. The main dietary source of Se for humans is represented by plants, since many species are able to metabolize and accumulate organic Se in edible parts to be consumed directly (leaves, flowers, fruits, seeds, and sprouts) or after processing (oil, wine, etc.). Countless studies have recently investigated the Se biofortification of plants to produce Se-enriched foods and elicit the production of secondary metabolites, which may benefit human health when incorporated into the diet. Moreover, feeding animals Se-rich diets may provide Se-enriched meat. This work reviews the most recent literature on the nutraceutical profile of Se-enriched foods from plant and animal sources.

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According to EC regulation 889/08, different European countries should draw up a list of slow-growing strains adapted to an organic system, and in the meantime, provide this information to operators and the European Union commission. Thus, the aim of the present work was to evaluate the effect of poultry genotype on fatty acid composition and lipid indices of poultry meat. Six poultry genotypes (100 birds each), each with a different growth rate (slow-growing: Leghorn, Ancona, Cornish×Leghorn; medium-growing: Kabir, Naked neck; fast-growing: Ross), were reared under an organic system. Breast meat fatness, fatty acid composition, and indices were largely related to genotype, as slow-growing strains had higher elongase, thioesterase, and Δ5/Δ6 desaturase indices accompanied by a lower Δ9. Differences in the fatty acid profiles were observed by varying contents of total saturated fatty acids, with a higher value seen in Leghorn chickens and a lower value seen in commercial lines. On the contrary, Leghorn and Ancona chickens exhibited higher amounts of stearic acid and total polyunsaturated fatty acids compared with commercial genotypes, both in the total content and in the different fractions (total n-3 and total n-6). Despite the increased consumption of fresh forage, the lower linolenic acid in meat of the slow-growing strain could be explained by the higher conversion of this fatty acid to its long-chain derivatives.

The aim of the study was to define poultry adaptability to organic system, through the assessment of several endpoints. Eight hundred male birds of slow-growing birds (Ancona: A, Leghorn: L, crossbreed Cornish  Leghorn: CL), medium-growing (Gaina: G, Robusta Maculata: RM, Kabir: K, Naked Neck: NN) and fast-growing strains (Ross: R) were organically reared. A and L genotypes displayed a quicker reaction time when submitted to tonic immobility test, and a great variety of behaviour and exploiting all the pasture area. Concerning feather conditions L, A, CL G and RM showed the best values for all considered body regions, as well as the absolute absence of foot pad and breast blister lesions. Static behaviour of R and G chickens did not produce a significant oxidative burst whereas, the active behaviour of A, slow-growing birds, increased the oxygen demand. Plasma a-tocopherol followed the trend of kinetic and foraging activity being higher in slow-, intermediate in medium-and lower in fast-growing birds. The adaptability index showed the best result of slow-growing strains with intermediate results in medium-growing and the worst in fast-growing ones. There is a negative linear correlation between adaptation and daily weight gain. However, within the same sub-group (slow, medium and fast), there is no correlation between daily weight gain and adaptation to an organic system. Even if R chickens had the highest productive performance, they appeared no adapted to the organic system. Daily weight gain (<50 g/d) is a prerequisite for chicken adaptation, but even birds with similar weight gains showed wide variations in the adaptation. ARTICLE HISTORY

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