Dietary Supplementation of Selenium-Enriched Probiotics Enhances Meat Quality of Broiler Chickens (Gallus gallus domesticus) Raised Under High Ambient Temperature

Abstract

We investigated the effects of selenium-enriched probiotics (SP) on broiler meat quality under high ambient temperature and explore their underlying mechanisms. A total of 200 1-day-old male broiler chicks (Ross 308) were randomly allotted to four treatment groups, each with five replicates, in groups of ten birds. These birds were fed a corn-soybean basal diet (C), a basal diet plus probiotics supplementation (P), a basal diet plus Se supplementation in the form of sodium selenite (SS, 0.30 mg Se/kg), and a basal diet with the addition of selenium-enriched probiotics (SP, 0.30 mg Se/kg). The experiment lasted for 42 days. The birds were sacrificed by cervical dislocation, and the breast muscles were removed for further process. Our results showed that SP diet significantly increased (p < 0.05) the physical (pH, colors, water holding capacity, drip loss, shear force) and sensory characteristics of breast meat. All P, SS, and SP supplementation enhanced the antioxidant system by increasing (p < 0.05) the Se concentrations, glutathione (GSH) levels, activities of glutathione peroxidase (GSH-Px), and superoxide dismutase (SOD) whereas decreasing (p < 0.05) malondialdehyde (MDA) levels, with SP being higher than P and SS. Moreover, SP diet significantly upregulated (p < 0.05) the mRNA levels of glutathione peroxidase genes (GPx1, GPx4) while it downregulated heat stress biomarkers such as heat shock protein (HSP) 70 as compared to C, P, and SS diets. In conclusion, our findings suggest that SP may function as beneficial nutritive supplement that is capable of improving meat quality during the summer season.

Effects of Different Selenium Sources on Meat Quality and Shelf Life of Fattening Pigs

“…Wolter et al (1999) and Boiago et al (2014) reported that there was no significant difference in shear force and cooking loss regardless the source or the concentration of Se used [38,39]. However, Khan's et al (2018) research showed that adding Se-enriched probiotics could reduce the shearing force of breast muscle and improve muscle tenderness in broiler [40], which is consistent with the results of this experiment. It can be concluded that organic Se had a better effect on improving meat quality than inorganic Se.…”

Lipid profile and quality of meat from finishing pig supplemented with minerals

“…Jin et al (2018) also did not observe the effect of chromium methionine (200 µg/kg) in parameters of color. Dn the other hand, Khan, et al (2018), using 0.3 mg/kg of sodium selenite, observed increased in a* and b* in poultry, in discordance with our finds.…”

“…The drip loss at 48 hours was lower (p = 0.013) for the animals' meat that received MgSe than those supplemented with CrFe, however, both groups did not differ from the control group and this presented similar means to CrFeMgSe (Table 2). Khan et al (2018) demonstrated that supplementation of broilers with 0.30 mg Se/kg in the form of sodium selenite, increased the water hold capacity and the glutathione peroxidase (GSH-Px) activity. Selenium is an integral part of various selenoproteins, and it is possible to mention the selenoprotein W (Sel W) which has demonstrated present antioxidant activity dependent on GSH-Px and contrary to the other selenoproteins, its expression in the muscle is increased even in cases of excessive selenium consumption (Jeong et al, 2004).…”

Antioxidant properties of Lactobacillus brevis of Horse Origin and Commercial Lactic Acid Bacterial Strains: A Comparison

“…Probiotics are usually given orally, therefore the strains must have the ability to survive passage through stomach and duodenum where pH is low and bile is added. Therefore, resistance to the low pH, tolerance to bile salt are considered important properties of beneficial microbes (Yadav et al, 2016;Khan et al, 2018). All the isolated strains were able to tolerate pH (02-08) and presence of bile salt (0.5-2.0%) even for 24 hours of incubation at 37 o C. NaCl is an inhibitory substance which inhibit growth of many types of bacteria, therefore high salt tolerance is considered as a criteria of probiotic property.…”