Abstract
The objective of the study was to evaluate the effects of inorganic and organic selenium in the diet of broiler chickens on the oxidative changes in the functional groups of proteins and total lipids, as well as the antioxidative potential of typical culinary parts fresh and frozen. Materials used in the nutrition study comprises one-day-old Flex broiler chickens randomly allocated to three dietary treatments: Control and SeN-fed diet enriched with 0.50 mg/kg of inorganic selenium (sodium selenite), and SeO-fed with diet containing 0.50 mg/kg of selenized yeast Yarrowia lipolytica. After slaughter, chicken carcasses were divided into the most typical culinary parts i.e., wings, outer and deep breasts, drumstick, thigh and back and analyzed in the fresh state and during frozen storage at −18°C until 90 days. The analyses undertaken during the study measured selenium concentration, CO, SH, and NH2 groups in the proteins, TBARS-expressing changes in the lipids, and antioxidative potential by ABTS, DPPH, and FRAP methods. The results of the study showed that the dietary selenium supplementation effectively increased the selenium concentration in all analyzed culinary parts of the chicken carcass, especially high in leg muscles. Selenium supplementation of the chicken diet significantly reduced the oxidative changes in the most important chemical reactive groups of the muscle myofibrillar proteins in all analyzed culinary parts. Both forms of selenium, organic and inorganic, were able to slow down the oxidation processes during first 30 days of the frozen storage of the meat. Longer storage could be only recommended for breast fillets, definitely not for the back part. The effect was much stronger in case of an organic selenium supplementation comparing to inorganic form of diet enrichment.
Highlights
In recent years, the interest in free-radical chemistry has been increased. e highly reactive molecules called free radicals are generated by various endogenous systems in the body, due to exposure to different physiochemical conditions or pathological states [1, 2]
Selenium supplementation was more effective in the leg muscles (18.5 μg/kg for inorganic Se and 20.3 μg/100 g for organic Se), compared with breast meat. e organic form of selenium was deposited to a greater extent than the inorganic form
According to [41], organic selenium is actively absorbed through an amino-acid transport mechanism, whereas inorganic selenium is passively absorbed from the intestine by a simple diffusion process
Summary
The interest in free-radical chemistry has been increased. e highly reactive molecules called free radicals are generated by various endogenous systems in the body, due to exposure to different physiochemical conditions or pathological states [1, 2]. Free radicals as an effect of oxidative metabolism can cause tissue damage by reacting with polyunsaturated fatty acids in cellular membranes, nucleotides in DNA, and critical sulfhydryl bonds in proteins [4, 5]. Chicken fat contains relatively high amount (25–30%) of polyunsaturated fatty acids (PUFA), as well as approximately 40% of monounsaturated fatty acids (MUFA) [7]. Chicken meat enriched with PUFA contains longer fatty acids with a high number of double bonds, which increases the susceptibility of meat to oxidation processes [3, 8, 9]. E high levels of Journal of Chemistry oxidation of lipids produce free radicals, which are associated with mutagenesis, carcinogenesis, and aging [2]. Lipid oxidation is the limiting factor for PUFAs to serve as nutritionally beneficial lipids in functional foods [10]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
