Brown rice, selenium yeast and ?-tocopherol acetate in chicken’s diet: effects on meat quality

Abstract

The effects of diet supplementation with α-tocopherol acetate (VE) and selenium yeast (SeL) on the water holding capacity (WHC), cooking weight loss (CL), drip loss (DL), pH, colour and selenium concentration of the breast of chickens fed diets based on corn or brown rice were studied. From 21 days of age, a total of 200 birds were housed in 38 floor pens (experimental unit) in a randomised 2 3 factorial arrangement. The levels of supplementation were VE (0 and 200 mg/kg), organic selenium (0 and 0.3 ppm) and two diets (100% corn and 100% brown rice) in a total of eight treatments: T1) corn + 0 SeL + 0 VE (control); T2) corn + 200 mg/kg VE + 0 SeL; T3) corn + 0 VE + 0.3 ppm SeL; T4) corn + 200 mg/kg VE + 0.3 ppm SeL; T5) brown rice + 0 VE +0 SeL; T6) brown rice + 200 mg/kg VE + 0 SeL; T7) brown rice + 0 VE + 0.3 ppm SeL; T8) brown rice + 200 mg/kg VE + 0.3 ppm SeL. The concentration of selenium in the breast increased with VE supplementation in the diet (P < 0.001). However, a positive interaction between VE and SeL on selenium concentration in the meat was found (P = 0.06). A better WHC with the inclusion of SeL and VE was found only in the rice-based diets. The replacement of corn by brown rice decreased (P<0.05) the yellowness of the meat. CL and DL were not significantly affected by the treatments. Broilers fed with SeL supplemented diets showed a higher pH in the breast than diets without supplementation. In conclusion, the interaction between VE and SeL increased selenium in meat but improved WHC only in rice-based diets. The replacement of corn by brown rice decreased the yellowness of chicken breast meat. Key words: Colour. Cooking weight loss. Drip loss. pH. Water retention capacity. ResumoForam estudados os efeitos da suplementação com acetato de alfa-tocoferol (VE) e seleno-levedura (SeL) Sel-Plex, Alltech® Inc, sobre o pH, a capacidade de retenção de água (CRA), perdas por cocção (PC), perdas por gotejamento (PG), cor do músculo e a concentração de selênio no peito de frangos alimentados com dietas a base de milho ou arroz. A partir de 21 dias de idade 200 frangos de corte Cobb foram alojados em 38 boxes (unidade experimental) num delineamento casualizado num arranjo fatorial 2x2x2 em que foram fixados os níveis de suplementação "on top" de VE (0 e 200 mg/kg), SeL (0 e 0,3 ppm) e dois ingredientes da dieta (100% milho e 100% arroz integral) totalizando oito tratamentos: T1) milho + 0SeL + 0VE (controle); T2) milho + 200mg/kg VE + 0SeL; T3) milho + 0VE + 0,3ppm SeL; T4) milho + 200mg/kg VE + 0,3ppm SeL; T5) arroz + 0VE +0SeL; T6) arroz + 200mg/kg VE + 0SeL; T7) arroz + 0VE + 0,3ppm SeL; T8) arroz + 200mg/kg VE + 0,3ppm SeL. A quantidade de selênio no peito foi maior (P < 0,0001) com a inclusão de 200mg/kg de VE, em comparação com os demais tratamentos. Entretanto, observou-se uma interação positiva entre VE e SeL na dieta sobre a quantidade de selênio recuperada na carne (P = 0,06). Foi encontrada melhor CRA com a inclusão de SeL e VE em dietas a base de arroz. A substituição do milho por arro...

Recent advances in the effects and mechanism of selenium on the quality of domestic animal products

“…这些结果表明, 维生素或硒其 中一种未达到机体需求时, 补充另一种虽然在一定程 度上可发挥代偿作用, 但是并不能完全互相替代. 日 粮同时添加维生素E和酵母硒可提高肉鸡胸肌肉中维 生素E和硒的含量, 二者协同发挥抗氧化作用, 进而改 善胸肌肉pH值、系水力等肉品质性状 [21] . 但是也有研 究称, 虽然酵母硒促进了维生素E在肌肉内聚集, 提高 了猪肉滴水损失和系水力, 但未显著改善肌肉抗氧化 能力 [17] .…”

“…此外, 饲料原料中硒和维生素E的水平 也会影响添加硒的效果. 例如以稻米为主要成分的日 粮中添加硒后, 肉鸡胸肌肉中的硒含量并没有显著增 加 [21] . 热应激条件下机体氧化应激反应增强 [22,23] 24,25] .…”

“…热应激条件下机体氧化应激反应增强 [22,23] 24,25] . 有机硒更容易转运进入肌 肉, 因为硒代蛋氨酸可依赖蛋氨酸转运载体而被主动 吸收, 且硒代蛋氨酸可代替蛋氨酸参与蛋白质合成, 从而储存在动物肌肉中 [21] . 关于硒对肌肉脂肪含量以 及脂肪酸组成的影响目前还存在争议.…”