Abstract
The effect of different levels of organic selenium (selenized yeast) on slaughter meat traits of fattening chickens (broilers) was investigated. Trial was carried out on 120 Hybro-PN chickens divided into four groups, in duration of six weeks. All groups of chickens were fed complete mixtures, and selenium was added to the food in the form of selenized yeast in the amount of 0 (I ); 0,3 (II); 0,6 (III) or 0,9mg/kg (IV-group). The highest average values of carcass yield 'conventional processing', 'ready to roast' and 'ready to grill' were recorded in chickens of group III (2059,6, 1851,97 and 1756,45g), with addition of 0,6mg Se/kg, followed by chickens of group II (2048,17, 1841,36 and 1748,57g) and group IV (1957,46, 1764,22 and 1676,05g) with 0,3 and 0,9mg/kg of added selenium, respectively, whereas the lowest values (1835,21, 1660,87 and 1572,61g) were established in chickens of group I without addition of this micro element. Average values of slaughter yields 'conventional processing', 'ready to roast' and 'ready to grill' were approximately the same in chickens of all investigated groups, and established differences showed no statistical significance (P > 0,05). The lowest breast mass was in I group (573,55g), and the highest in group III (657g). Chickens of groups II and IV (with 0,3 and 0,9mg Se/kg of feed) realized breast mass of 627,90 and 633,12g. Compared to group I, average breast mass of chickens in groups III and IV was considerably higher (P < 0,05 and P < 0,01). Share of breast in the mass of processed carcass was the highest in groups III and IV (37,40 and 37,86%), and the lowest in group II (36,0%). In chickens of group I the stated value was 36,47%. Average share of thighs in the mass of processed carcass was approximately the same in all investigated groups. The highest value (14,4%) was established in chickens of group II, and the lowest (13,98%), in chickens of III investigation group. Chickens fed organic selenium in diet (0,3, 0,6 and 0,9mg/kg) had by 3,80, 3,74 and 3,18% higher share of drumsticks in the mass of processed carcass compared to group I. .
Highlights
Selenium has biological function only when it is incorporated into different selenoproteins
Based on analysis of data given in table 1, it is established that values of carcass yields »conventional processing«, »ready to roast« and »ready to grill« were very uniform between groups II and III, with addition of 0,3 and 0,6mg Se/kg
These results are in accordance with those stated by Payne and Southerm (2005), who established that addition of organic selenium had increased the carcass yield compared to inorganic source
Summary
Selenium has biological function only when it is incorporated into different selenoproteins. Free radicals come into contact with these acids, lead to rearranging of double bonds, and bonding of oxygen molecules leads to forming of peroxil radicals of fatty acid (ROO .). It attracts hydrogen from another molecule of unsaturated fatty acid forming hydroperoxide of unsaturated fatty acid (ROOH) and new free radical. Activity of glutathione peroxidase in poultry plasma is highly dependant on the level of selenium intake (Hugue and Jensen, 1985; Todorović, 1997; Todorović et al, 1999a). Activity of this enzyme varies considerably depending on the animal species and selenium status (Burk, 1983)
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