The effect of selenium source on performance, carcass traits, oxidative
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The effect of selenium source on performance, carcass traits, oxidative
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Journal of Animal and Feed Sciences, 18, 2009, 518–530
The effect of selenium source on performance, carcass traits, oxidative status of the organism, and meat quality of turkeys D. Mikulski1,4, J. Jankowski1, Z. Zduńczyk2, M. Wróblewska2, K. Sartowska3 and T. Majewska1 University of Warmia and Mazury, Department of Poultry Science Oczapowskiego 5, 10-718 Olsztyn, Poland 2 Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Tuwima 10, 10-747 Olsztyn, Poland 3 Alltech European Biosciences Centre Dunboyne, Ireland 1
(Received 16 January 2009; revised version 21 April 2009; accepted 24 June 2009)
ABSTRACT The aim of the present study was to verify the assumption that supplementation of the diet for turkeys with selenium, especially in an organic source of Se, improves the antioxidative status of the organism and the stability of the meat. Seven hundred and twenty 1-d-old BUT9 female turkeys were randomly assigned into three experimental groups (8 pens with 30 turkeys in each) and fed a diet without Se supplementation (Se-0) or a diet containing 0.3 mg/kg Se in the form of sodium selenite (SeS) or Se-enriched yeast (SeY). The trial was conducted for 112 days. The growth performance of turkeys was not affected by the dietary Se source. Dietary supplementation with 0.3 mg/kg SeS caused no significant changes in blood glutathione peroxidase (GPx) or superoxide dismutase activity. GPx activity was significantly (P
