engleski

Dietary organic selenium supplementations affect oxidative stability of chilled and frozen chicken meat

The aim of the study was to determine the effects of supplementary dietary organic selenium (Se) on oxidative stability and quality of cooled and deep-frozen chicken breast and thigh muscles. This research was undertaken on broilers Cobb 500 subdivided in three randomly assigned groups: inorgSe0.3 (sodium selenite 0.3 mg•kg-1 of feed), orgSe0.3 and orgSe0.5 group (organic Se 0.3 mg•kg-1 or 0.5 mg•kg-1 of feed). Samples were probed while stored at 4 °C (right after cooling, 1 d, 3 d and 7 d) and -20 °C (30 d and 90 d) after slaughter. Organic selenium feed supplementation resulted in selenium muscle enrichment. Increased deposition of selenium in the breast muscles was found in all groups, but for thigh muscles only in orgSe0.5 group. Higher glutathione peroxidase activities on the day of the slaughter in both muscles and glutathione and catalase in tight muscle were determined. Organic selenium feed supplementation resulted in selenium muscle enrichment. Addition of organic selenium in content of 0.3 mg•kg-1 and 0.5 mg•kg- 1 of feed was improved oxidative stability noticeable in the first few days of storage, with more pronounced effects in the breast muscle.

chicken ; muscle ; oxidative stability ; organic selenium

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