Dietary Organic and Inorganic Selenium on Liver Glycogen and Lactate, pHu, Color and Drip Loss of Chicken <i>Pectoralis</i> and <i>Gastrocnemius</i> Muscles

Abstract

The effect of selenium supplementation in finishing broiler diets on meat quality was studied. A corn soya based diet was supplemented with 0.3 ppm of Se from an organic (Seleno methionine; Se-Met) or inorganic source (sodium selenite; Se-Na) and offered to Rossmale chickens from thirty five to fifty two days old. Body weight and feed consumption were recorded during the experimental period. Immediately post sacrifice liver was removed and weight was recorded. The liver glycogen and lactate content was measured. Carcass yield and abdominal fat were determined. At 24 hours post mortem, pHu, colour L * , a * , b * , H˚, C*, and drip loss of the Pectoralis and Gastrocnemius muscles were determined. Se-Met supplementation significantly decreases daily food intake. Se-Na significantly increases liver glycogen and lactate content at 3 minutes post mortem. Se-Met and Se-Na significantly increase pHu as compared to the control diet. Also a Se-Met provoked a darker (lower L *) and a redder (higher a *) and a decreased tone (lower H˚) in Pectoralis. Se-Met and Se-Na significantly decrease the drip loss in Pectoralis and Gastrocnemius at 24 hours post mortem. We conclude that selenium supplementation decreases food intake and improves meat quality by improving colour and decreasing drip loss, likely by a modulation of reserve of glycogen in liver. The difference among the organic and inorganic sources is not clear and requires further investigation.

Selenium and the health status, production results, and product quality in poultry

“…It was found that the addition of Se to the diet enhances the water-holding capacity, improves the profile of fatty acids, affects the stability of heme dyes and increases the shelf life of meat and its enrichment with Se (Mateo et al, 2007). The addition of SeMet may reduce the free leakage of water from the meat, which is an important aspect in terms of the culinary suitability of the obtained raw material (del Puerto et al, 2016). The concentration of Se in the muscles of chicken depends on the SeMet content in the chickens diet.…”