Acta Vet. Brno 2013, 82: 277-282

Effects of organic selenium in broiler feed on the content of selenium and fatty acid profile in lipids of thigh muscle tissue

Zlata Kralik1, Gordana Kralik1, Ewa Biazik2, Eva Straková3, Pavel Suchý3

1Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture, Department of Special Zootechniques, Osijek, Croatia
2Wrocław University of Environmental and Life Sciences, Department of Animal Products Technology and Quality Management, Wrocław, Poland
3University of Veterinary and Pharmaceutical Science Brno, Faculty of Veterinary Hygiene and Ecology, Department of Nutrition, Animal Husbandry and Animal Hygiene, Brno, Czech Republic

The aim of our study was to determine the effects of selenium supplementation to broiler feed on the content of selenium, total fatty acids in lipids and on the oxidative stability of broiler thigh muscle tissue. The experiment involved 40 broilers fattened for 42 days. During the first three weeks, all broilers consumed starter diet containing 22% crude protein. After three weeks, broilers were divided into two groups and fed finisher diets containing 18% crude protein and supplemented with 3% sunflower oil and 3% linseed oil. Group 1 was not administered artificial selenium; Group 2 was supplemented with organic selenium at the amount of 0.5 mg Se/kg of feed. Significantly higher (P < 0.05) content of selenium was observed in the thigh muscle tissue of Group 2 compared to Group 1 (1.071 and 0.511 mg/kg of dry matter, respectively). The increase of selenium content in feed to 0.5 mg/kg resulted in an increase of total n3 polyunsaturated fatty acids (from 5.27% to 6.25%), and in reduction of total monounsaturated fatty acids (from 39.60% to 36.74%) in the lipids of thigh muscle tissue. The increase in total n-3 polyunsaturated fatty acids induced significant (P < 0.05) lowering of the n6/n3 polyunsaturated fatty acids ratio (4.62 and 5.01 for the first and second group, respectively). The increase of selenium content in broiler feed led to a decrease of thiobarbituric acid reactive substances (P > 0.05) and increase of linolenic acid and total n-3 polyunsaturated fatty acids (P < 0.05) in thigh muscle tissue of broilers. Since selenium and n-3 polyunsaturated fatty acids are nutricines, our results show that the produced broiler meat may be considered as functional food.


Broiler meat, TBARS, MUFA, PUFA.


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