Ahmad Et Al., 2012
Ahmad Et Al., 2012
Ahmad Et Al., 2012
pubs.acs.org/JAFC
College of Animal Science and Technology and National Laboratory for Meat Quality and Safety Control, Nanjing Agricultural
University, Nanjing 210095, People's Republic of China
ABSTRACT: The eects of sodium selenite (SS) and selenium yeast (SY) alone and in combination (MS) on the selenium
(Se) content, antioxidant enzyme activities (AEA), total antioxidant capacity (TAC), and oxidative stability of chicken breast
meat were investigated. The results showed that the highest (p < 0.05) glutathione peroxidase (GSH-Px) activity was found in
the SS-supplemented chicken breast meat; however, SY and MS treatments signicantly increased (p < 0.05) the Se content and
the activities of catalase (CAT), total superoxide dismutase (T-SOD), and TAC, but decreased (p < 0.05) the malondialdehyde
(MDA) content at 42 days of age. Twelve days of storage at 4 C decreased (p < 0.05) the activity of the GSH-Px, but CAT, TSOD, and TAC remained stable. SY decreased the lipid oxidation more eectively in chicken breast meat. It was concluded that
SY and MS are more eective than SS in increasing the AEA, TAC, and oxidative stability of chicken breast meat.
KEYWORDS: selenium, broiler, antioxidant enzyme activities, oxidative stability, sensory test
INTRODUCTION
Lipid oxidation (LO) is among the major reasons after
microbial deterioration for decreased nutritional contents as
well as sensory traits of meat. It decreases the shelf life of meat,
which leads to economic losses in the meat industry.1 Lipid
oxidation also produces reactive free radicals, which lead to
serious health problems.2 Dietary antioxidants such as carotene, vitamin C (Vit C), and vitamin E (Vit E) have been
reported to prevent LO in animal muscles and, thus, improved
the meat quality, as well as stability.3 Vit E is the chain-breaking
antioxidant, the major protector against LO in living organisms.
Selenium (Se) is involved in cellular antioxidant defense
mechanisms by the activity of glutathione peroxidase (GSHPx), which is a Se-dependent enzyme that catalyzes the
reduction of hydrogen peroxide and organic peroxides to water
and the corresponding stable alcohol, thus inhibiting the
formation of free radicals.4 Se had a sparing eect on Vit E and
increased its content of meat and egg yolk in chickens.5
Another recent study has reported that the activity of tocopherol is improved by the addition of Se in the diets, thus
resulting in a better quality of meat.6 In the past, meat
producers relied on Vit E to reduce LO and increase meat shelf
life. Now, it is clear that ecient utilization of Vit E is
dependent upon the Se-based antioxidant enzymes in the body,
and an adequate Se intake is required to ensure the best
utilization of this exclusive vitamin.7
There are two forms of Se in nature, inorganic sources
(selenite, selenate, and selenide) and organic sources such as
Se-methionine (Se-Met), Se-cystine (Se-Cys), and Se-cysteine.
Sodium selenite (SS) is the most frequent source of Se, used in
the animal feed industry. It is also well-known for showing signs
of strong cytotoxicity and low bioavailability, thus resulting in
the production of animal feedstus that contain low Se content.
2012 American Chemical Society
Article
121 days
2242 days
59.1
30.6
3.8
1.7
1.31
1.77
0.42
0.15
0.15
1
64.3
24.3
4.5
2.5
1.23
1.58
0.33
0.16
0.1
1
12.27
21.2
1.0
0.43
1.08
0.50
0.82
12.77
19.3
0.91
0.38
0.95
0.43
0.73
Provided per kg of diet: iron, 60 mg; copper, 7.5 mg; zinc, 65 mg;
manganese, 110 mg; iodine, 1.1 mg; bacitracin zinc, 30 mg; vitamin A,
4500 IU; vitamin D3, 1000 IU; vitamin E, 30 IU; vitamin K, 1.3 mg;
vitamin B1, 2.2 mg; vitamin B2, 10 mg; vitamin B3, 10 mg; choline, 400
mg; vitamin B5, 50 mg; vitamin B6, 4 mg; biotin, 0.04 mg; vitamin B11,
1 mg; vitamin B12, 1.013 mg.
respectively, for 42 days. The basal starter and grower diets contained
0.11 mg/kg Se. SS was purchased from Sigma-Aldrich Chemical Co.,
St. Louis, MO, USA, whereas SY was from Sunhy Biological Co. Ltd.,
Wuhan Hubei, People's Republic of China. All nutrients met or
exceeded the nutrient requirements of broilers11 and were analyzed by
following the methods of the Association of Ocial Analytical
Chemists (AOAC).12
Husbandry. The birds were kept in wire cages in a three-level
battery and housed in an environmentally controlled room (at 3436
C) during 1 to 14 days, and then the temperature was gradually
decreased to 26 C and kept constant until the end of experiment. The
broilers were kept under 24 h constant lighting and also vaccinated
against infectious bursal disease and Newcastle disease. Birds were
allowed to take feed and water ad libitum. This project was approved
and conducted under the supervision of the Animal Care and Use
Committee, Nanjing Agriculture University, Nanjing, Poeple's
Republic of China, which has adopted the Animal Care and Use
Guidelines governing all animals used in experimental procedures. The
average daily gain (ADG in g) was determined as the average daily
change in body weight between two consecutive body weight
measurements by using the following formula:
Article
Table 2. Treatment Eects on the Growth Performance and Concentration of Moisture, Crude Protein, Fat, Ash, and Se
Content in the Breast Muscle of Chickens after 42 Days of Feedinga
control
ADG (g/day)
ADFI, g/day
FCR
moisture, %
crude protein, %
fat, %
ash, %
Se content, mg/kg
53.7
95.3
1.78
73.2
86.9
1.29
6.15
0.19
1.3
0.8
0.0
0.2
1.1
0.0
0.3
0.0
SS
a
a
a
a
c
53.7
94.2
1.76
71.8
85.7
3.05
5.27
0.20
0.9
0.7
0.0
0.6
1.3
0.5
0.1
0.0
SY-I
52.5
90.9
1.73
72.2
88.3
3.17
5.53
0.42
ab
ab
c
c
c
0.7
0.9
0.0
0.2
1.3
0.3
0.1
0.0
SY-II
c
ab
c
bc
b
52.7
91.0
1.73
71.1
88.7
2.01
5.53
0.54
0.4
1.2
0.0
1.0
0.2
0.5
0.1
0.0
MS
c
ab
ac
bc
a
52.8
90.7
1.72
70.9
87.6
2.12
6.20
0.40
0.6
0.7
0.0
0.9
0.4
0.0
0.1
0.0
c
b
ac
a
b
Values are the mean standard deviation, n = 6. Means in the same row with dierent letters dier signicantly (p < 0.05). The concentrations of
moisture and Se content were determined on a fresh basis of chicken breast meat, whereas crude protein, fat, and ash contents were measured on a
dry matter basis.
a
Article
sources (SS or SY) and their levels (0.3 or 0.45 mg/kg) in the
diets. Zhan et al.26 also found that Se-Met (0.30 mg/kg)
supplementation increased the Se content in loin meat muscle
more than twice compared to the control (0.10 0.02 g/g) in
pigs.
The present study also revealed no signicant dierence (P <
0.05) in Se contents of chicken breast meats of both control
and SS (on average 0.19 0.00) groups. Payne and Southern9
found that there was no signicant dierence in breast meat Se
contents of control (0.472 mg/kg on dry matter basis) and SS
(0.545 mg/kg on dry matter basis) groups when chickens were
fed diets without Se and supplemented with 0.3 mg/kg of SS,
respectively. The variations of Se depositions in dierent types
of muscles and in animals might be due to the dierence in
uptake, assimilation, and metabolism processes of dierent Se
sources and animals used in experiments. It is also possible that
the organic Se sources have higher bioavailability than inorganic
Se source (SS) for tissue Se deposition. Inorganic Se is
absorbed by passive diusion from the intestine, whereas
organic Se is actively absorbed through the sodium-dependent
neutral amino acid transport mechanisms.30,31 It is concluded
that breast meat of broiler chickens is a good source of Seenriched meat as Se-Met. Se-Met has a higher bioavailability
and greater half-life than SS in humans.28 It could be used to
improve human Se status especially in Se-decient areas of the
world.
Inuence of Se Supplementation on GSH-Px Activity
of Breast Meat in Broiler Chickens. Free radicals can
generate reactive oxygen species (ROS) in cells that can
contribute to cell and tissue damage. The antioxidants may
prevent these damages induced by oxidation. The antioxidant
enzymes include GSH-Px, superoxide dismutase (SOD), and
CAT. The principal form of Se-dependent enzyme is GSH-Px;
thus, it is not astonishing that, in our present study and in
several previous papers, the GSH-Px activity in dierent kinds
of meat muscles was increased in animals that had been fed
diets supplemented with Se. The highest (p < 0.05) GSH-Px
activity (expressed in U/mg protein g of meat, 3.01 0.04) was
observed in breast meat of chickens that had been
supplemented with SS (0.30 mg/kg), whereas MS (0.30 mg/
kg) and SY-II (0.30 mg/kg) had no dierence in GSH-Px
activity (on average 2.91 0.45). The lowest GSH-Px activity
(2.60 0.03) was found in unsupplemented breast meat of
chickens (Table 3). The GSH-Px activity was increased in SS
(15.76%), SY-I (9.23%), SY-II (11.53%), and MS (12.69%) as
compared to control without Se-supplemented chicken breast
meat at 42 days of age.
Our results are consistent with the ndings of Wang et al.29
and Dlouha et al.25 in broiler chickens. Similarly, Skrivanova et
al.32 found that the GSH-Px activity in meat of calves was
increased by 56% as compared to the control when they had
been fed with SY (0.50 mg/kg). Zhan et al.26 reported that
both SS and Se-Met sources of Se increased the GSH-Px
activity in pig meat, but there were no signicant dierences
among dierent Se sources. The dierence in eect of dietary
Se sources (SS or SY) on the GSH-Px activity in chicken breast
meat is possibly due to the fact that Se, despite its form, must
be converted to Se-Cys before incorporation into the GSH-Px.
SS was metabolized into Se-Cys more eciently than SY (in
which the predominant form of Se is Se-Met). The other
possibility might be that Se-Met can be incorporated into other
body proteins in place of Met.29
Article
Table 3. GSH-Px, CAT, and T-SOD Activities and TAC and MDA Values in Raw Breast Meat Stored at 4 C for 12 Daysa
antioxidant capacity
GSH-Px
0 days
3 days
6 days
9 days
12 days
CAT
0 days
3 days
6 days
9 days
12 days
T-SOD
0 days
3 days
6 days
9 days
12 days
TAC
0 days
3 days
6 days
9 days
12 days
MDA
0 days
3 days
6 days
9 days
12 days
control
SS
SY-I
SY-II
MS
2.60
2.45
2.39
2.28
2.20
0.03 dA
0.05 dB
0.03 dC
0.07 cD
0.04 cE
3.01
2.86
2.79
2.72
2.62
0.04 aA
0.04 aB
0.05 aC
0.03 aD
0.03 aE
2.84
2.72
2.65
2.57
2.48
0.03 cA
0.01 cB
0.02 cC
0.05 bD
0.03 bE
2.90
2.82
2.74
2.66
2.62
0.07 bA
0.04 abB
0.03 abC
0.03 aD
0.02 aD
2.93
2.79
2.70
2.58
2.49
0.02 bA
0.02 bB
0.05 bC
0.05 bD
0.06 bE
3.74
3.74
3.73
3.74
3.71
0.06 d
0.13 d
0.04 d
0.06 d
0.08 d
3.85
3.84
3.83
3.86
3.84
0.13 c
0.06 c
0.05 c
0.08 c
0.08 c
4.10
4.09
4.05
4.08
4.07
0.07 b
0.04 b
0.04 b
0.07 b
0.08 b
4.26
4.27
4.26
4.23
4.20
0.06 a
0.05 a
0.09 a
0.04 a
0.06 a
3.93
3.91
3.90
3.91
3.91
0.05 c
0.03 c
0.06 c
0.07 c
0.09 c
32.87
33.31
33.25
33.80
32.87
0.85 d
2.37 d
3.48 d
2.07 d
2.80 c
36.60
37.02
36.82
36.94
35.85
1.61 c
1.28 c
1.60 c
1.86 c
3.78 c
45.31
45.14
45.04
45.47
44.74
1.91 a
1.25 a
1.72 a
2.96 a
3.15 ab
46.04
46.32
46.19
46.69
46.21
1.67 a
1.57 a
1.86 a
2.16 a
3.12 a
41.07
41.50
41.41
41.55
41.13
1.05 b
1.91 b
3.48 b
2.32 b
1.89 b
0.31
0.31
0.30
0.30
0.30
0.02 c
0.01 d
0.02 b
0.01 c
0.02 b
0.33
0.33
0.32
0.32
0.31
0.00 bc
0.01 c
0.01 b
0.02 b
0.01 b
0.37
0.35
0.37
0.36
0.34
0.03 a
0.01 b
0.01 a
0.01 a
0.01 a
0.38
0.38
0.36
0.35
0.36
0.02 a
0.00 a
0.02 a
0.02 a
0.02 a
0.35
0.36
0.35
0.34
0.36
0.01 ab
0.01 ab
0.02 a
0.00 a
0.02 a
0.41
0.79
1.01
1.37
1.51
0.01 aE
0.01 aD
0.00 aC
0.01 aB
0.04 aA
0.32
0.54
0.85
1.01
1.30
0.00 bE
0.00 bD
0.00 bC
0.01 bB
0.00 bA
0.29
0.38
0.68
0.76
0.97
0.00 dE
0.00 dD
0.00 dC
0.01 dB
0.00 dA
0.26
0.33
0.61
0.69
0.88
0.01 eE
0.01 eD
0.01 eC
0.00 eB
0.01 eA
0.30
0.45
0.78
0.92
1.17
0.00 cE
0.01 cD
0.04 cC
0.01 cB
0.02 cA
a
Values are the mean standard deviation (n = 6). Values in a row belonging to dierent Se sources and levels with dierent letters (ae) were
signicantly dierent (p < 0.05). Values in a column belonging to dierent storage days with dierent letters (AE) were signicantly dierent (p <
0.05). Data on GSH-Px, CAT, T-SOD, and TAC are expressed as U/mg protein g of meat; values of MDA are expressed in nmol malondialdehyde/
mg.
Article
Article
Table 4. Mean Scores for Color, Odor, Flavor, Juiciness, and Overall Acceptability of Cooked Breast Meat of Chickens Stored at
4 C for 12 Daysa
sensory trait
control
SS
SY-I
SY-II
MS
color
0 days
3 days
6 days
9 days
12 days
3.78
3.83
3.91
3.95
4.00
0.17 B
0.08 AB
0.16 AB
0.18 AB
0.14 A
3.80
3.81
3.86
3.97
3.99
0.18 A
0.17 A
0.19 A
0.12 A
0.17 A
3.76
3.78
3.80
3.81
3.86
0.25 A
0.15 A
0.12 A
0.21 A
0.08 A
3.76
3.79
3.79
3.80
3.83
0.15 A
0.09 A
0.19 A
0.14 A
0.19 A
3.76
3.78
3.83
3.88
3.88
0.12 A
0.14 A
0.13 A
0.14 A
0.09 A
0 days
3 days
6 days
9 days
12 days
3.20
3.21
3.25
3.23
3.24
0.15
0.24
0.12
0.16
0.17
3.21
3.21
3.29
3.25
3.24
0.11
0.15
0.27
0.03
0.08
3.20
3.22
3.21
3.24
3.28
0.10
0.18
0.17
0.04
0.06
3.20
3.23
3.23
3.24
3.26
0.20
0.10
0.06
0.13
0.08
3.21
3.20
3.21
3.23
3.24
0.09
0.26
0.10
0.23
0.05
3.54
3.41
3.45
3.49
3.54
0.17
0.30
0.17
0.09
0.10
3.51
3.52
3.54
3.55
3.58
0.11
0.23
0.16
0.17
0.17
3.50
3.52
3.51
3.58
3.59
0.20
0.14
0.17
0.16
0.14
3.46
3.53
3.55
3.57
3.60
0.14
0.16
0.18
0.16
0.17
3.50
3.52
3.56
3.60
3.61
0.12
0.17
0.12
0.12
0.18
3.52
3.58
3.60
3.70
3.73
0.09 B
0.07 AB
0.20 AB
0.14 AB
0.13 A
3.49
3.56
3.60
3.66
3.68
0.14 A
0.13 A
0.10 A
0.21 A
0.20 A
3.45
3.45
3.50
3.51
3.55
0.19 A
0.10 A
0.19 A
0.14 A
0.08 A
3.45
3.45
3.49
3.52
3.56
0.13 A
0.20 A
0.13 A
0.16 A
0.13 A
3.46
3.46
3.52
3.53
3.58
0.13 A
0.15 A
0.14 A
0.16 A
0.14 A
3.53
3.51
3.55
3.56
3.58
0.16
0.19
0.20
0.10
0.23
3.51
3.50
3.51
3.53
3.53
0.18
0.08
0.11
0.25
0.12
3.53
3.50
3.53
3.55
3.55
0.10
0.30
0.13
0.13
0.24
3.50
3.50
3.53
3.51
3.56
0.20
0.15
0.18
0.11
0.22
3.51
3.55
3.54
3.55
3.53
0.24
0.10
0.11
0.08
0.18
odor
avor
0 days
3 days
6 days
9 days
12 days
juiciness
0 days
3 days
6 days
9 days
12 days
overall acceptability
0 days
3 days
6 days
9 days
12 days
Values (mean standard deviation, n = 6) in the same column with dierent letters dier signicantly (p < 0.05). A nine-point scale was used for
the assessment (1, like extremely; 2, like very much; 3, like moderately; 4, like slightly; 5, neither like nor dislike; 6, dislike slightly; 7, dislike
moderately; 8, dislike very much; 9, dislike extremely).
a
Article
AUTHOR INFORMATION
Corresponding Author
ABBREVIATIONS USED
LO, lipid oxidation; -carotene, beta-carotene; Vit E, vitamin E;
Se, selenium; GSH-Px, glutathione peroxidase; -tocopherol,
alpha-tocopherol; Se-Met, selenium methionine; Se-Cys,
selenium cystine; SS, sodium selenite; SY, selenium yeast;
AOAC, Ocial Methods of Analysis of AOAC International;
ADG, average daily gain; ADFI, average daily feed intake; FCR,
feed conversion ratio; CAT, catalase; T-SOD, total superoxide
dismutase; TAC, total antioxidant capacity; TBARS, thiobarbituric acid reactive substances; MDA, malondialdehyde; U/mg
protein, units per milligram of protein; nmol/mg of protein,
nanomoles per milligram of protein; SS, sodium selenite; SY-I,
Se-yeast 0.2 mg/kg feed; SY-II, Se-yeast 0.3 mg/kg feed; MS,
0.3 mg combined Se sources (sodium selenite 0.15 mg/kg feed
+ Se-yeast 0.15 mg/kg feed)/kg feed; LD, longissimus dorsi;
Met, methionine; PM, psoas major; LL, longissimus lumborum;
TFL, tensor fasciae latae.
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REFERENCES
Article
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