The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat
The aim of the present study was to investigate the effect of selenium yeast and phytobiotic on the storage capacity, selected quality parameters of meat and content of selenium in muscles obtained from broilers. In the experiment, 1440 male broiler chickens (Ross 308) were randomly assigned to four...
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MDPI AG
2021-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/11/2558 |
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| author | Damian Konkol Małgorzata Korzeniowska Henryk Różański Wanda Górniak Marita Andrys Sebastian Opaliński Ewa Popiela Mariusz Korczyński |
| author_facet | Damian Konkol Małgorzata Korzeniowska Henryk Różański Wanda Górniak Marita Andrys Sebastian Opaliński Ewa Popiela Mariusz Korczyński |
| author_sort | Damian Konkol |
| collection | DOAJ |
| description | The aim of the present study was to investigate the effect of selenium yeast and phytobiotic on the storage capacity, selected quality parameters of meat and content of selenium in muscles obtained from broilers. In the experiment, 1440 male broiler chickens (Ross 308) were randomly assigned to four research groups: group received no additive (G1), group received a supplement of 0.3 mg Se (as sodium selenite)/kg of feed mixture (G2), group received 0.2 g phytobiotic and 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G3) and group received 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G4). Measurement of pH, determination of water retention capacity, degree of advancement of oxidative changes and selenium content in muscles were performed. Samples of chickens’ breast and thigh muscles were microbiologically analyzed. The additives significantly influenced the level of oxidation in muscles and the incorporation of selenium. The meat of chickens receiving organic selenium was characterized by significantly lower dynamics of oxidative changes. The studies carried out showed that selenium in organic form had better absorption. |
| first_indexed | 2024-03-10T05:30:30Z |
| format | Article |
| id | doaj.art-6ee846515de34f5885d46306738a18e3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T05:30:30Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6ee846515de34f5885d46306738a18e32023-11-22T23:18:36ZengMDPI AGFoods2304-81582021-10-011011255810.3390/foods10112558The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken MeatDamian Konkol0Małgorzata Korzeniowska1Henryk Różański2Wanda Górniak3Marita Andrys4Sebastian Opaliński5Ewa Popiela6Mariusz Korczyński7Department of Animal Nutrition and Feed Management, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, PolandDepartment of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, PolandInstitute of Health and Economy, Carpathian State College in Krosno, Rynek 1, 38-400 Krosno, PolandDepartment of Environment Hygiene and Animal Welfare, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, PolandDepartment of Environment Hygiene and Animal Welfare, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, PolandDepartment of Environment Hygiene and Animal Welfare, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, PolandDepartment of Environment Hygiene and Animal Welfare, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, PolandDepartment of Animal Nutrition and Feed Management, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, PolandThe aim of the present study was to investigate the effect of selenium yeast and phytobiotic on the storage capacity, selected quality parameters of meat and content of selenium in muscles obtained from broilers. In the experiment, 1440 male broiler chickens (Ross 308) were randomly assigned to four research groups: group received no additive (G1), group received a supplement of 0.3 mg Se (as sodium selenite)/kg of feed mixture (G2), group received 0.2 g phytobiotic and 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G3) and group received 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G4). Measurement of pH, determination of water retention capacity, degree of advancement of oxidative changes and selenium content in muscles were performed. Samples of chickens’ breast and thigh muscles were microbiologically analyzed. The additives significantly influenced the level of oxidation in muscles and the incorporation of selenium. The meat of chickens receiving organic selenium was characterized by significantly lower dynamics of oxidative changes. The studies carried out showed that selenium in organic form had better absorption.https://www.mdpi.com/2304-8158/10/11/2558seleniummeat qualityphytoncidesbroilerswater-holding capacityoxidative changes |
| spellingShingle | Damian Konkol Małgorzata Korzeniowska Henryk Różański Wanda Górniak Marita Andrys Sebastian Opaliński Ewa Popiela Mariusz Korczyński The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat Foods selenium meat quality phytoncides broilers water-holding capacity oxidative changes |
| title | The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat |
| title_full | The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat |
| title_fullStr | The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat |
| title_full_unstemmed | The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat |
| title_short | The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat |
| title_sort | use of selenium yeast and phytobiotic in improving the quality of broiler chicken meat |
| topic | selenium meat quality phytoncides broilers water-holding capacity oxidative changes |
| url | https://www.mdpi.com/2304-8158/10/11/2558 |
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