Methionine and selenium yeast supplementation of ...

Methionine and selenium yeast supplementation of the maternal diets affects color, water-holding capacity, and oxidative stability of their male offspring meat at the early stage Z. G. Wang,*† X. J. Pan,* Z. Q. Peng,*1 R. Q. Zhao,‡ and G. H. Zhou* *Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P. R. China; †Department of Food and Bioengineering, Bengbu College, Bengbu 233030, P. R. China; and ‡College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, P. R. China of 0 mg of Se/kg (P < 0.01) and 4.0 and 5.4 g of Met/ kg supplementation significantly decreased malondialdehyde content compared with that of 3.2 g of Met/ kg (P < 0.01). (4) Supplementation of Met at 5.4 g/ kg significantly increased International Commission on Illumination a* value compared with 3.2 and 4.0 g of Met/kg (P < 0.01). Supplementation of Se at 0.6 mg/ kg significantly increased a* value compared 0 and 0.3 mg of Se/kg (P < 0.01) and 0 mg of Se/kg significantly increased b* value compared with 0.30 and 0.60 mg of Se/kg (P < 0.01). (5) Selenium supplemented at 0.30 and 0.60 mg/kg decreased drip loss compared with 0 mg of Se/kg and 4.0 and 5.4 g of Met/kg decreased drip loss compared with 3.2 g of Met/kg, respectively. The conclusion was drawn that Met and Se yeast supplementation of the maternal diets could improve color, water-holding capacity, and oxidative stability of male offspring meat to an extent.

Key words: maternal, selenium yeast, methionine, color, water-holding capacity 2009 Poultry Science 88:1096–1101 doi:10.3382/ps.2008-00207

INTRODUCTION Meat quality (like color and drip loss) affected the acceptability at the time of consumer purchase to an extent. Meat discoloration was believed to be related to the effectiveness of the oxidation processes (Faustman and Cassens, 1990). Changes associated with oxidation include unpleasant tastes and odors, discoloration, solubility, and even potential formation of toxic compounds (Baron and Andersen, 2002). Lipid oxidation reduced the shelf life of meat and decreased nutritive and sensory quality of meat. Protein oxidation reduced ©2009 Poultry Science Association Inc. Received May 24, 2008. Accepted January 12, 2009. 1 Corresponding author: [email protected]

meat product quality (Decker et al., 1993). Therefore, the meat industry has great interest in improving meat quality and optimizing meat color and water-holding capacity, limiting meat discoloration and loss of fluids (drip loss) because it implies a financial loss. Feeding poultry a higher level of dietary antioxidants provides the poultry industry with a simple method for improving oxidative stability and shelf life of poultry meat. The effect of dietary supplementation with various antioxidants on chicken meat oxidation has been widely studied (O’Neill et al., 1998; Surai and Sparks, 2000; Grau et al., 2001; Bou et al., 2004). Additionally, the antioxidant system could be established in advance during the embryonic period, utilizing the micronutrients present in the egg, and ultimately dependent on the hen diet. Selenium is an essential component of the antioxidant enzyme glutathione peroxidase (GSH-Px)

1096

Downloaded from http://ps.oxfordjournals.org/ by guest on September 13, 2015

ABSTRACT Four hundred fifty 52-wk-old Lang-shan breeding hens (dual-purpose type, an indigenous poultry breed of China) were randomly divided into 9 treatments with 5 replicates each treatment. They were fed corn-soybean diets with 0, 0.30, and 0.60 mg of Se/ kg from Se yeast and 3.2, 4.0, and 5.4 g of dl-Met/ kg, respectively. After incubation, 250 chickens each treatment were randomly divided into 5 replicates and fed the same diet. At 21 d old, 10 male chicks in each treatment were slaughtered. There results were as follows. (1) The Se content significantly increased with the increase of Se yeast supplementation (P < 0.01). (2) The carbonyl content of the myofibrillar protein significantly decreased with the increase of Met supplementation (P < 0.01) and the carbonyl content of the 0 mg of Se/kg treatment was higher than the 0.3 mg of Se/kg treatment (P < 0.01). (3) Selenium supplementation at 0.30 and 0.60 mg/kg significantly decreased malondialdehyde content compared with that

METHIONINE AND SELENIUM YEAST SUPPLEMENTATION

MATERIALS AND METHODS Bird Feeding and Sample Collection This experiment was conducted considering all of the national and institutional legislations regarding animal protection and welfare. The use of the birds in the present experimental study was approved by the directorates of the Poultry Research Institute of China. Four hundred fifty Lang-shan breeding hens (dualpurpose type, an indigenous poultry breed of China) and 45 Lang-shan males were obtained at 52 wk of age. The hens were randomly divided into 9 treatments with 5 replicates in each treatment and fed diets (Table 1) with the addition of 0, 0.30, and 0.60 mg of Se/kg from Se yeast (0.1%, Nanjing Hejia Limited Company, Nanjing, China) and 3.2, 4.0, and 5.4 g of Met/kg from dl-methionine (99%, Nanjing Hejia Limited Company) according to the management manual of Hubbard ISA, respectively. Before the study, the basal diet was analyzed for the Se content (0.13 mg/kg).The dietary requirement of Se for broiler breeders is 0.1 mg/kg (NRC, 1994). After 4 wk, the hens were artificially inseminated once a week. From the 58th week, eggs were collected and incubated at 37.5°C and 55% RH in a commercial incubator with automatic turning (FT-KCFC10, 41st Electronic Institute of China, Bengbu City , Anhui Province, China). After incubation, 250 chickens in each treatment were randomly divided into 5 replicates

and fed the same diets (Table 2) formulated according to requirements of broilers recommended by the NRC (1994). All of the diets were formulated to meet the nutritional requirement of the chickens. Feed and water were provided ad libitum throughout the experiment. Before slaughter, all of the birds were subjected to a total feed withdrawal of 12 h. At 21 d old, 2 male chicks in each replicate were electrically stunned (70 V, 3 s), manually cut (left carotid artery and jugular vein), bled out for 2 min, then scalded in 55°C hot water for 30 s. Pectoralis majors were immediately separated from carcasses after defeathering and were cut into 2 halves within 15 min after exsanguination. One was measured for evaluation of physical and sensory quality 24 h postmortem. The other was frozen 24 h in liquid N and transferred to aluminum foil bags, vacuum-packed, and stored at −30°C for biochemical analysis.

Experimental Parameters Measured Se Concentration. Se concentrations were determined using hydride generation atomic fluorescence spectroscopy (AF-610A, Ruili Analytical Instrument Co., Beijing, China) of the acid digest of the samples (Surai, 2000).The measured parameters follow: 280 V of negative high voltage, 80 mA of the current of hollow cathode lamp, 7 mm of electrothermal atomizer height, high pure Ar of carrier, 800 mL/min of carrier flow, 1.0 mL of injecting sample. Lipid Oxidation. Lipid oxidation was assessed by the TBA method of Salih et al. (1987). The TBA reactive substance values were calculated from a standard curve of 1,1,3,3,-tetraethoxypropane and expressed as milligrams of malondialdehyde (MDA)/kg of meat. Protein Carbonyl. Carbonyl groups were estimated using the method of Oliver et al. (1987) modified by Martinaud et al. (1997). Carbonyl groups were detected by reactivity with 2,4-dinitrophenylhydrazine to form protein hydrazones. The results were expressed as nanomoles of 2,4-dinitrophenylhydrazine fixed per milligram of protein. Meat Color. Color was measured on a cut using a Minolta Chroma Meter CR-200 (Osaka, Japan) calibrated against a white tile (L* = 93.30; a* = 0.32; and b* = 0.33). The aperture was 8 mm and illuminant D65 and 10° standard observer were used. The samples were cut open and exposed to the air for 15 min to bloom before the measuring procedure. Five replicate measures were performed on each chop. Drip Loss. Drip loss was measured using the suspension method (NPPC, 2000). They were cut 24 h postmortem, weighed, immediately suspended with a thread, put in a plastic bag, sealed, placed to hang 72 h freely at 4°C, and weighed again.

Statistical Analyses The data were analyzed using statistical software SPSS 10.5 (SPSS Inc., Chicago, IL). All variables were


and the GSH-Px family of enzymes plays an important role in the antioxidant defense in poultry (Surai and Dvorska, 2002a,b). Moreover, Met plays a particularly important role in providing Cys for glutathione (GSH) synthesis (Beatty and Reed, 1980). All of these common sulfur amino acids and GSH are antioxidants (Mosharov et al., 2000). Recently, the effect of maternal Se nutrition on nutritional status of their offspring has received considerable attention in poultry science. Selenium supplementation of the maternal diet increased GSH-Px activity in the liver of newly hatched chickens to such an extent that it remained at this elevated level with a further increase at 20 d old (Surai, 2000). Supplementing broiler diets with 0.25 mg/kg of Se substantially increased GSH-Px activity in breast (2.1-fold) and leg (4.1-fold) muscle (Devore et al., 1983). Dietary selenomethionine could significantly increase GSH-Px activity in liver and pork meat compared with sodium Se (Zhan et al., 2007). Ryu et al. (1995) reported that dietary Se from 1 to 8 mg/kg could improve the oxidative stability of 42-d-old chicken meat during refrigerated storage. Unfortunately, there is little information available on the effects of the maternal Se and Met on their offspring meat quality. The objective of this study was to elucidate the effects of Se and Met supplementation of the maternal diets on color, water-holding capacity, and oxidative stability of their male offspring meat at the early stage.

1097

1098

Wang et al.

Table 1. Ingredients and nutrient levels of breeding hen diets Treatment Item

2

3

4

5

6

7

8

9

654.3 205 20 70 50 0.70 0

654.3 205 20 70 50 0.70 0.30

654.3 205 20 70 50 0.70 0.60

653.5 205 20 70 50 1.50 0

653.5 205 20 70 50 1.50 0.30

653.5 205 20 70 50 1.50 0.60

652.0 205 20 70 50 3.0 0

652.0 205 20 70 50 3.0 0.30

652.0 205 20 70 50 3.0 0.60

11.58 14.57 0.67 0.32 3.23 0.38 0.90 0.18 0.54 0.13

11.58 14.57 0.67 0.32 3.22 0.38 0.90 0.18 0.54 0.43

11.58 14.57 0.67 0.32 3.21 0.38 0.90 0.18 0.54 0.73

11.56 14.62 0.67 0.40 3.19 0.38 0.90 0.18 0.54 0.13

11.56 14.62 0.67 0.40 3.17 0.38 0.90 0.18 0.54 0.43

11.56 14.62 0.67 0.40 3.15 0.38 0.90 0.18 0.54 0.73

11.58 14.69 0.67 0.54 3.12 0.38 0.90 0.18 0.54 0.43

11.58 14.69 0.67 0.54 3.11 0.38 0.90 0.18 0.54 0.73

11.58 14.69 0.67 0.54 3.13 0.38 0.90 0.18 0.54 0.13

1

Control group. Provided per kilogram of premix carried by bran: 12,000 IU of vitamin A (retinyl acetate), 5,000 IU of vitamin D3 (cholecalciferol), 50 mg of vitamin E (as all-rac-α-tocopherol acetate), 3 mg of vitamin K3, 0.02 mg of B12, 70 mg of pantothenic acid, 0.2 mg of biotin, 1 mg of folic acid, 5 mg of vitamin B6, 7 mg of riboflavin, 5 mg of niacin, 2 mg of thiamin, 80 mg of Fe (FeSO4·H2O), 80 mg of Mn (MnSO4·H2O), 80 mg of Zn (ZnSO4·7H2O), 16 mg of Cu (CuSO4·H2O), 1 mg of I (KI), 1.75 g of choline chloride, 14 g of calcium hydrophosphate,10.25 g of ground limestone, 3.75 g of salt, 0.75 g of Lys. As-fed basis. 2

analyzed by the ANOVA under a randomized design. Duncan’s multiple range test was applied for multiple mean comparisons when necessary. The data are presented as mean ± SEM. Statements of significance were based on P < 0.05, unless otherwise stated.

Selenomethionine, the Se-containing analog of Met, is thought to be the common form of Se in foodstuffs of plant origin. Beilstein and Whanger (1986) reported that Selenomethionine supplementation could increase tissue Se levels substantially. This study also showed

RESULTS AND DISCUSSION

Table 2. The ingredients and nutrient levels of 0~3-wk-old chickens

Se Content The influence of Se yeast, Met, and their interactions on the Se content in 21-d-old male offspring breast meat was remarkable (P < 0.01; Table 3). The Se content significantly increased with the increase of the maternal Se yeast (P < 0.01). However, the Se content in 5.4 g of Met/kg treatments were significantly less than those of 3.2 and 4.0 g of Met/kg treatments (P < 0.01). Whether the Se was in an inorganic form or part of an organic molecule in the maternal diets would influence the Se content transferred to the developing embryo and the 2-wk-old chickens after hatch (Paton et al., 2002; Pappas et al., 2005). Maternal Se yeast could significantly increase the Se content of serum, liver, and muscle tissues in newborn chickens and quails (Surai, 2000). Pappas et al. (2005) reported that the high levels of maternal Se could significantly increase Se content of serum, liver, and muscle tissues from 2- to 4-wk-old chickens. In this study, all of the progeny were fed the diet with the same Se concentration throughout the experiment. Therefore, the differences in the Se content of the breast meat were due solely to the different Se content of the maternal diets.

Item Ingredients (g/kg) Corn Soybean meal Corn gluten meal Middlings Soy oil Fish meal NaCl CaHPO4 Limestone Premix1 Nutrition level ME, MJ/kg CP (%) Ca (%) Total P (%) l-Lys (%) Cys (%) Met (%) Se (mg/kg)

Amount 570 260 60 40 10 20 3 15 12 10 12.13 19.52 0.95 0.66 1.12 0.37 0.38 0.20

1 Provided per kilogram of diet: 12,000 IU of vitamin A (retinyl acetate), 2,200 IU of vitamin D3 (cholecalciferol), 22.0 mg of vitamin E (as all-rac-α-tocopherol acetate), 3.7 mg of vitamin K3, 2.2 mg of thiamin, 7.2 mg of riboflavin, 5.5 mg of vitamin B6, 0.02 mg of vitamin B12, 13.5 mg of calcium pantothenate, 1.1 mg of folic acid, 0.13 mg of biotin, 80.0 mg of Fe (FeSO4·H2O), 16 mg of Cu (CuSO4·H2O), 40 mg of Zn (ZnSO4·7H2O), 60 mg of Mn (MnSO4·H2O), 1.0 mg of I (KI). As-fed basis.


Ingredients (g/kg) Corn Soybean meal Soybean oil Limestone Premix2 dl-Met Se yeast (0.1%) Nutrition level ME (MJ/kg) CP (%) Lys (%) Met (%) Ca (%) Available P (%) Arg (%) Trp (%) Total P (%) Se (mg/kg)

1

1

1099


that 4.0 g of Met/kg supplementation of the maternal diet could increase Se content of the chicken meat.. It might be due to the fact that tissue Se was present as selenomethionine when Se and Met were provided at high levels in the diets.

Protein and Lipid Oxidation

Meat Color The maternal Met significantly influenced L* value (0.01 < P < 0.05) and a* value (P < 0.01; Table 4). Supplementation of Met at 5.4 g/kg significantly increased a* value compared with 3.2 and 4.0 g of Met/ kg (P < 0.01). The 0.60 mg of Se/kg treatment significantly increased a* value compared with 0 and 0.30 mg of Se/kg treatments (P < 0.01) and 0 mg of Se/ kg treatment significantly increased b* value compared with 0.3 and 0.6 mg of Se/kg treatments (P < 0.01). Moreover, the interactions of the maternal Met and Se yeast significantly influenced L*, a*, and b* values (P < 0.01). The oxidative state of muscle pigments plays an important role in meat color. Redness is related to myoglobin content and its chemical state in meat (Mancini and Hunt, 2005). Ryu et al. (1995) reported that the dietary Se and α-tocopherol levels did not affect 42-dold chicken meat color. However, this present study indicated that the Se yeast and Met supplementation of

Table 3. Effects of the Se yeast and Met supplementations of the maternal diets on Se, malondialdehyde (MDA), and protein carbonyl content of their male offspring breast meat (n = 10) Se (mg/kg) 0

Met (g/kg) 3.2 4.0 5.4 3.2 4.0 5.4 3.2 4.0 5.4

0.3 0.6 0 0.3 0.6

P-value Se Met Se × Met a–d

3.2 4.0 5.4

Se (µg/100 mg) 0.42 0.49 0.40 0.55 0.60 0.55 0.71 0.69 0.59 0.44 0.57 0.66 0.56 0.59 0.51

± ± ± ± ± ± ± ± ± ± ± ± ± ± ±

0.04d,D 0.06c,C 0.05d,D 0.03b,B 0.04b,B 0.01b,B 0.02Aa 0.04a,A 0.04b,B 0.06c,C 0.04b,B 0.06a,A 0.13b,A 0.10a,A 0.09c,C

0.0001 0.0001 0.0033

MDA (mg/kg) 0.43 0.30 0.29 0.37 0.29 0.27 0.29 0.33 0.29 0.34 0.31 0.30 0.36 0.31 0.28

± ± ± ± ± ± ± ± ± ± ± ± ± ± ±

0.02a,A 0.03d,CD 0.03d,D 0.03b,B 0.07d,D 0.05d,D 0.04d,D 0.06c,BC 0.04d,D 0.07a,A 0.05b,B 0.04b,B 0.06a,A 0.04b,B 0.03c,C

0.0001 0.0001 0.0001

Means in a column with different superscripts are significantly different (P < 0.05). Means in a column with different superscripts are significantly different (P < 0.01).

A–D

Protein carbonyls (nm/mg) 5.53 4.31 2.69 4.54 3.88 2.87 4.45 4.04 3.62 4.18 3.76 4.03 4.84 4.08 3.06

± ± ± ± ± ± ± ± ± ± ± ± ± ± ±

0.29a,A 0.34bc,BC 0.28e,D 0.48b,B 0.38cd,BC 0.35e,D 0.78bc,B 0.61bcd,BC 0.50d,C 1.23a 0.80b 0.69ab 0.72a,A 0.47b,B 0.55c,C

0.0338 0.0001 0.0002


There were significant effects of interactions between maternal Se yeast and Met on carbonyl content (P < 0.01; Table 3). The carbonyl content significantly decreased with increase of Met supplementation (P < 0.01) and the carbonyl content of 0 mg of Se/kg treatments were higher than those of 0.3 mg Se/kg treatments (P < 0.01). Moreover, 0.30 and 0.60 mg of Se/ kg treatments significantly decreased MDA content compared with those of 0 mg of Se/kg treatments (P < 0.01). The 4.0 and 5.4 g of Met/kg treatments significantly decreased MDA content compared with those of 3.2 g of Met/kg treatments (P < 0.01). The oxidative stability of meat depends upon the balance between anti- and prooxidants. One approach to enhancing the oxidative stability of meat is to add antioxidants either into the diet of the animal or directly during processing. Selenium is an essential component of the antioxidant enzyme GSH-Px (Surai and Dvorska, 2002a,b) and Met plays a particularly important role in providing Cys for GSH synthesis (Beatty and Reed, 1980). Supplementing broiler diets with 0.25 mg/kg of Se substantially increased GSH-Px activity in breast (2.1-fold) and leg (4.1-fold) muscle and as a result decreased lipid peroxidation was detected (2.5fold in breast muscle and 3.3-fold in leg muscles) after 4 d of storage at 4°C compared with the control group (Devore et al., 1983). Ryu et al. (1995) reported that the dietary Se from 1 to 8 mg/kg revealed only minor improvements in the oxidative stability of 42-d-old

chicken meat and 8 mg/kg of Se supplementation in combination with 100 IU of α-tocopherol was more effective in reducing lipid oxidation during refrigerated storage. Several authors have measured protein oxidation in meat and meat products and have related this parameter to lipid oxidation (Mercier et al., 1998, 2004; Ventanas et al., 2006). In this study, the Se yeast and Met supplementation significantly decreased protein carbonyl and MDA content. Based on the fact presented above that the hen diets could aﬀect Se intake in the chicks and should modulate antioxidant enzyme GSH-Px activities, it is possible to suggest that GSHPx contributes to the overall antioxidant defense of muscle, decreasing tissue susceptibility accomplished by organic Se supplementation of the hen diets

1100

Wang et al.

Table 4. Effects of the Se yeast and Met supplementation of the maternal diets on color and drip loss of their male offspring breast meat (n = 10) Se (mg/kg) 0

Met (g/kg) 3.2 4.0 5.4 3.2 4.0 5.4 3.2 4.0 5.4

0.3 0.6 0 0.3 0.6

P-value Se Met Se × Met

3.2 4.0 5.4

L* value 57.00 61.45 54.10 59.78 57.13 55.89 57.05 55.93 58.45 57.52 57.60 57.14 57.94 58.17 56.15

± ± ± ± ± ± ± ± ± ± ± ± ± ± ±

bcd,BC

3.89 2.36a,A 2.62d,C 1.94ab,AB 3.96bcd,BC 1.75cd,BC 2.43bcd,BC 1.34cd,BC 3.01bc,AB 4.23 3.10 2.49 3.05a 3.59a 3.02b

a* value 2.18 1.91 2.98 2.30 2.25 2.85 2.25 2.88 3.10 2.36 2.47 2.74 2.24 2.35 2.97

0.8247 0.0238 0.0001

± ± ± ± ± ± ± ± ± ± ± ± ± ± ±

bc,B

0.18 0.32c,B 0.33a,A 0.30a,B 0.30bc,B 0.38a,A 0.36bc,B 0.38a,A 0.39a,A 0.54b,B 0.42b,B 0.51a,A 0.28b,B 0.52b,B 0.37a,A

0.0005 0.0001 0.0012

b* value 7.87 7.33 6.24 6.82 6.62 6.23 6.69 6.74 7.86 7.15 6.56 7.10 7.13 6.90 6.78

± ± ± ± ± ± ± ± ± ± ± ± ± ± ±

a,A

0.85 0.50ab,AB 0.25c,C 0.57bc,BC 0.45bc,BC 0.65c,C 0.42bc,BC 0.13bc,BC 0.77a,A 0.88a,A 0.59b,B 0.96a,A 0.81 0.78 0.97

0.0050 0.1896 0.0001

Drip loss (%) 2.16 1.91 1.57 1.83 1.63 1.20 1.72 1.37 1.33 1.88 1.55 1.47 1.90 1.63 1.37

± ± ± ± ± ± ± ± ± ± ± ± ± ± ±

0.20a,A 0.23b,AB 0.30de,CD 0.16bc,BC 0.25cd,BCD 0.15f,E 0.18bcd,BC 0.19ef,DE 0.26f,DE 0.34a,A 0.32b,B 0.27b,B 0.26a,A 0.31b,B 0.28c,C

0.0338 0.0001 0.0002

Means in a column with different superscripts are significantly different (P < 0.05). Means in a column with different superscripts are significantly different (P < 0.01).

A–E

the maternal diets could increase meat color stability to an extent. It might be due to the fact that that Se yeast and Met supplementation of the maternal diets could decrease protein oxidation to an extent.

Drip Loss The Se yeast and Met supplementation significantly decreased drip loss (P < 0.01) (Table 4). Supplementation of Se at 0.30 and 0.60 mg/kg decreased drip loss compared with 0 mg of Se/kg treatment. Meat oxidation could decrease hydrolysis sensitivity, weaken protein degradation, and reduce water reservation among myofibrils, which increase juice loss of meat (Elisabeth and Steven, 2005). Drip is a dilute solution of the sarcoplasmic proteins. Factors that affect the state of myofibrillar protein, like protein and lipid oxidation, will also affect drip loss. Carbonyl group formation is the main chemical modification of amino acids during oxidation. Lipid oxidation also could increase cell membrane permeability and induce juice loss (Cheah et al., 1995). Postmortem changes include a decrease of the antioxidant defense system and an increase in the degree of lipid and protein oxidation. Glutathione peroxidase activity would be elevated if it was maintained postmortem. Therefore, we might expect a stabilizing effect of dietary Se supplementation during meat storage. Indeed, supplementing broiler diets with 0.25 mg/kg of Se substantially increased GSH-Px activity in breast (2.1-fold) and leg (4.1-fold) muscle and as a result decreased lipid peroxidation was detected (2.5-fold in breast muscle and 3.3-fold in leg muscles) after 4 d of storage at 4°C compared with the control group (Devore et al., 1983). It seems likely that a stabilizing effect of Se is associated with maintaining muscle membrane integrity. Edens (1996) reported that drip loss was decreased when organic Se

was fed to broilers. Using a mode system based on red blood cell membrane stability, Edens (2001) confirmed a membrane-stabilizing effect of organic Se. This study indicated that the Se yeast and Met supplementation of the hen diets could decrease drip loss. It might be due to the fact that Se content in the meat could elevate and maintain the GSH-Px activity in meat and muscle membrane integrity.

ACKNOWLEDGMENTS The work was sponsored by the national key research program of China, “Fundamental Research on Effects of Maternal and Nutrition Levels in Newborn Stage on Carcass Quality of Livestock and Poultry and its Formation Mechanism” (No. 2004CB117505).

REFERENCES Baron, C. P., and J. H. Andersen. 2002. Myoglobin-induced lipid oxidation. A review. J. Agric. Food Chem. 50:3887–3897. Beatty, P. W., and D. J. Reed. 1980. Involvement of the cystathionine pathway in the biosynthesis of glutathione by isolated rat hepatocytes. Arch. Biochem. Biophys. 204:80–87. Beilstein, M. A., and P. D. Whanger. 1986. Deposition of dietary organic and inorganic selenium in rat erythrocyte proteins. J. Nutr. 116:1701–1710. Bou, R., F. Guardiola, A. Tres, A. C. Barroeta, and R. Codony. 2004. Effect of dietary fish oil, α-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat. Poult. Sci. 83:282–292. Cheah, K. S., A. M. Chreah, and D. J. Krausgrill. 1995. Effect of dietary supplementary vitamin E on pig meat quality. Meat Sci. 39:255–265. Decker, E. A., Y. L. Xiong, J. T. Calvert, A. D. Crum, and S. P. Blanchart. 1993. Chemical, physical and functional properties of oxidized turkey white muscle myofibrillar proteins. J. Agric. Food Chem. 41:186–189. Devore, V. R., G. R. Colnago, L. S. Jensen, and B. E. Greene. 1983. Thiobarbituric acid values and glutathione peroxidase activity in


a–f


O’Neill, L. M., K. Galvin, P. A. Morrissey, and D. J. Buckley. 1998. Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products. Br. Poult. Sci. 39:365–371. Oliver, C. N., B. W. Alin, E. J. Moerman, S. Goldstein, and E. R. Stadtman. 1987. Age-related changes in oxidized proteins. J. Biol. Chem. 262:5488–5491. Pappas, A. C., F. Karadas, P. F. Surai, and B. K. Speake. 2005. The selenium intake of the female chicken influences the selenium status of her progeny. Comp. Biochem. Physiol. B Biochem. Mol. Biol. 142:465–474. Paton, N. D., A. H. Cantor, A. J. Pescatore, M. J. Ford, and C. A. Smith. 2002. The effect of dietary selenium source and level on the uptake of selenium by developing chick embryos. Poult. Sci. 811:1548–1554. Ryu, Y. C., M. S. Rhee, K. M. Lee, and B. C. Kim. 1995. Effects of different levels of dietary supplemental selenium on performance, lipid oxidation, and colour stability of broiler chicks. Poult. Sci. 84:809–815. Salih, A. M., D. M. Smith, J. F. Price, and L. E. Dawson. 1987. Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry. Poult. Sci. 66:1483–1489. Surai, P. F. 2000. Effect of selenium and vitamin E content of the maternal diet on the antioxidant system of the yolk and the developing chick. Br. Poult. Sci. 41:235–243. Surai, P. F., and J. E. Dvorska. 2002a. Effect of selenium and vitamin E on lipid peroxidation in thigh muscle tissue of broiler breeder hens during storage. Arch. Geflugelkd. 66:120. Surai, P. F., and J. E. Dvorska. 2002b.Effect of selenium and vitamin E content of the breeder’s diet on lipid peroxidation in breast muscles during storage. Proceedings of Australian Poultry Science Symposium, Sydney. 14:187–192. Surai, P. F., and N. C. Sparks. 2000. Tissue-specific fatty acid and α-tocopherol profiles in male chickens depending on dietary tuna oil and vitamin E provision. Poult. Sci. 79:1132–1142. Ventanas, S., M. Estevez, J. F. Tejeda, and J. Ruiz. 2006. Protein and lipid oxidation in longissimus dorsi and dry-cured loin from Iberian pigs as affected by crossbreeding and diet. Meat Sci. 72:647–655. Zhan, X. A., M. Wang, R. Q. Zhao, W. F. Li, and Z. R. Xu. 2007. Effects of different selenium source on selenium distribution, loin quality and antioxidant status in finishing pigs. Anim. Feed Sci. Technol. 132:202–211.


meat from chickens fed a selenium-supplemented diet. J. Food Sci. 48:300–301. Edens, F. W. 1996. Organic selenium: From feathers to muscle integrity to drip loss. Five years onward: No more selenite. Pages 165–185 in Biotechnology in the Feed industry. Proceedings of Alltech’s 12th Annual Symposium. T. P. Lyons and K. A. Jacques, ed. Nottingham University Press, Nottingham, UK. Edens, F. W. 2001. Involvement of Sel-Plex in physiological stability and performance of broiler chickens. Pages 349–376 in Biotechnology in the Feed Industry. Proceedings of Alltech’s 17th Annual Symposium. T. P. Lyons and T. A. Jacques, ed. Nottingham University Press, Nottingham, UK. Elisabeth, H. L., and M. L. Steven. 2005. Mechanisms of waterholding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 71:194–204. Faustman, C., and R. G. Cassens. 1990. The biochemical basis for discoloration in fresh meat: A review. J. Muscle Foods 1:217– 243. Grau, A., R. Codony, S. Grimpa, M. D. Baucells, and F. Guardiola. 2001. Cholesterol oxidation in frozen dark chicken meat: Influence of dietary fat source, and α-tocopherol and ascorbic acid supplementation. Meat Sci. 57:197–208. Mancini, R. A., and M. C. Hunt. 2005. Current research in meat color. Meat Sci. 71:100–121. Martinaud, A., Y. Mercier, P. Marinova, C. Tassy, P. Gatellier, and M. Renerre. 1997. Comparison of oxidative processes on myofibrillar proteins from beef during maturation and by different model oxidation systems. J. Agric. Food Chem. 45:2481–2487. Mercier, Y., P. Gatellier, and M. Renerre. 2004. Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet. Meat Sci. 66:467–473. Mercier, Y., P. Gatellier, M. Viau, H. Remignon, and M. Renerre. 1998. Effect of dietary fat and vitamin E on color stability and on lipid and protein oxidation in turkey meat during storage. Meat Sci. 48:301–318. Mosharov, E., M. R. Cranford, and R. Banerjee. 2000. The quantitatively important relationship between homocysteine metabolism and glutathione synthesis by the transsulfuration pathway and its regulation by redox changes. Biochemistry 39:13005–13012. NPPC. 2000. Pork Composition and Quality Assessment Procedures. 1st ed. National Pork Producers Council, Des Moines, IA.. NRC. 1994. Nutrient Requirements of Poultry. 9th rev. ed. National Academy Press, Washington, DC.

1101