Effects of nano-selenium on performance, meat quality, immune function, oxidation resistance, and tissue selenium content in broilers

Abstract

This study was conducted to investigate the effect of nano-selenium (nano-Se) on performance, meat quality, immune function, oxidation resistance, and tissue selenium content in broilers. A total of five hundred forty 1-d-old male Arbor Acres broilers were randomly allotted to 1 of 5 treatments with each treatment being applied to 6 replicates of 18 chicks. The 5 treatments consisted of corn-soybean meal-based diets supplemented with 0.0, 0.3, 0.5, 1.0, or 2.0 mg/kg of nano-Se. The selenium content of the unsupplemented control diet was 0.09 mg/kg for the starter phase (0 to 21 d) and 0.08 mg/kg for the grower phase (22 to 42 d). There were no significant differences (P > 0.05) in performance, meat color, or immune organ index (thymus, bursa, and spleen) due to supplementation with nano-Se. On d 42, a significant quadratic effect of nano-Se was observed on glutathione peroxidase activity, free radical inhibition, contents of IgM, glutathione, and malondialdehyde in serum, on glutathione peroxidase activity, free radical inhibition in liver, and on glutathione peroxidase activity in muscle, with birds fed 0.30 mg/kg of nano-Se exhibiting the best effect and birds fed 2.0 mg/kg of nano-Se showing the worst effect on these parameters. Liver and muscle selenium content increased linearly and quadratically as the dietary nano-Se level increased (P < 0.01), and reached the highest value when 2.0 mg/kg of nano-Se was fed. Based on a consideration of all experiment indexes, 0.3 to 0.5 mg/kg is suggested to be the optimum level of supplementation of nano-Se, and the maximum supplementation of nano-Se could not be more than 1.0 mg/kg in broilers.

Effect of selenium sources on growth performance and tissue selenium retention in yellow broiler chicks

“…Selenium (Se) is well known to be essential for growth (Yoon et al 2007;Wang and Xu 2008), feather development (Edens et al 2001;Perić et al 2009), immune competence (Cai et al 2012;Liao et al 2012), antioxidant (Peng et al 2007;Zhou and Wang 2011) and reproduction (Poley et al 1937;Leeson et al 2008) of chickens. Inorganic Se salts, such as sodium selenite, are generally supplemented in diets to meet the Se requirement of chickens (Perić et al 2009).…”

Effect of organic selenium supplementation in the diets of finishing sheep on meat color and pH during shelf life

“…These results are consists with Vignola et al (2009) in lambs, Mateo et al (2007) in pigs, Skrivanová et al (2007) in calves for veal production ,with Se-yeast supplementation to the diet at a level of 0.5 ppm. Cai et al (2012) did not find significant differences in meat color of broilers using 0.0, 0.3, 0.5, 1.0, or 2.0 ppm of nanoSe. Moreover, b* value showed significant differences over time and increased during shelf life for all treatments and this could be indicate that meat turned to the yellow color.…”

Effects of Dietary Supplementation of Inorganic, Organic and Nano Selenium on Antioxidant Status of Giriraja Chicken

“…Antioxidant enzymes eliminate such free radicals before damage occurs (Sunde, 1994) to the molecules and to the tissues. Cai et al, (2012) reported that dietary supplementation with nano-selenium (NS) at 0.3 to 0.5 mg/kg in broilers significantly improved oxidation resistance of liver and muscles.…”