Abstract
Abstract The aim of this paper was to examine the biochemical and haemological parameters of blood as well as the quality of breast meat of 45 pheasants. The pheasants were divided into three groups and fed by mixtures with the organic selenium supplementation in concentrations of 0.2 mg/kg (I group) and 0.3 mg/kg (II group)and with mixture without selenium in a control group (K). After 60 days of the experiment duration it was determined that the average values of selenium content in the breast meat in blood serum of II group pheasants which were fed with 0.3 mg/kg of organic selenium were significantly higher (p>0.05) in comparison to the same parameters of pheasants of the control K group. The pheasants of II group also had better sensory traits of meat and they achieved the highest difference of the sum of the ranks of the meat acceptability. The difference was by 15 points higher than in the control K group and 7 points higher than in meat of the pheasants I group fed with 0.2 mg/kg of selenium. Adding of organic selenium in the food of II group pheasants (0.3 mg/kg) had a positive effect on increasing the water retention capacity in breast meat by 0.75% compared to the control group, namely by 0.58% in comparison to I group. Average values of chemical parameters of meat (pH, water, fat, proteins and ash content), haematological parameters of pheasants blood (number of erythrocytes, leucocytes and platelets, haemoglobin and haematocrit values) and biochemical parameters of blood serum ( glucose, enzymes AST and ALT), total protein concentration, total cholesterol albumin, triglycerides, Ca, K and Na) were within the limits of reference values for pheasants and very uniform values without significant differences among examined groups.
Highlights
Pheasant farming is a branch of agriculture that is developing worldwide
The main goal of this paper is to examine the effect of organic selenium on selected haematological, biochemical parameters and selenium content in blood serum as well as the effect of selenium on chemical and sensory quality of pheasant breast meat
The obtained results of breast meat weight indicate that the mass was the lowest in pheasants of the K group amounting 221.50 g, and the highest was in 2nd group of pheasants with 229.32 g
Summary
Pheasant farming is a branch of agriculture that is developing worldwide. Due to its favourable nutritional constituents, pheasant meat is the food that is increasingly used in human nutrition. Pheasant hunting is a very popular sport. Bird and poultry meat is important for human nutrition, primarily because of its high quality proteins, minimum amount of fat, essential vitamins and minerals. Biochemical and haematological blood parameters are significant for successful farm production, because the health condition of farmed birds, their nutritive status, the content of certain nutrients as well as symptoms of disease can be assessed using these parameters. Several papers dealing with haematological and biochemical parameters of pheasant blood have been published so far (Šperanda et al, 2005; Lloyd and Gibson, 2006; Tucak et al, 2008; Kececi and Ramazan, 2011)
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