TY  - JOUR
AU  - Korzeniowska, Malgorzata
AU  - Kroliczewska, Bozena
AU  - Kopec, Wieslaw
AU  - Kirovski, Danijela
AU  - Rajewska, Aleksandra
PY  - 2024
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3802
AB  - The objective of the study was to compare the antioxidative capacity of broiler chicken
breast and leg muscles after dietary modulation with selenium (Se) and methionine
(Met). Free radical scavenging (ABTS, DPPH) and iron reduction (FRAP) activities
were determined as the total antioxidative potential (TEAC), as well the enzyme activity
of catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GPx), in
relation to concentrations of lipid peroxidation end products (TBARS). Analyses were
performed on breast m. pectoralis superfi cialis and profundus individually and together.
The studied leg muscles included biceps femoris, gastrocnemicus, iliotiobialis, peroneus longus,
sartorius, semimembranosus, semitendinosus and all leg muscles together. Flex broiler chickens
were fed diets supplemented with 6.7, 8.2, 9.7 and 11.2 g DL-methionine/kg feed and
Se as sodium selenite and selenized yeast at 0.26, 0.38 and 0.50 mg Se/kg. Greater
TEAC and enzyme activities were observed in leg than in breast muscles. Selenium
did not change TEAC in muscles sets, but improved antiradical capacity in the pectoralis
major and minor, sartorius and biceps femoris. The highest level of methionine increased
TEAC in individual leg muscles. Selenium and methionine at the highest concentrations
increased SOD activity in the entire group and individual muscles, while Se raised GPx
activity. In conclusion, the diet supplementation with selenium and high concentrations
of methionine had a greater impact on the antioxidative potential of individual than
the whole set of chicken breast and leg muscles. The positive effect of the studied diet
modulation could raise the quality and extend the shelf-life of fresh chicken meat.
PB  - Beograd : Fakultet veterinarske medicine
T2  - Acta Veterinaria
T1  - Improvement of antioxidative activity of broiler muscles after dietary modulation with selenium and methionine
VL  - 74
IS  - 1
SP  - 71
EP  - 90
DO  - 10.2478/acve-2024-0006
ER  - 

@article{
author = "Korzeniowska, Malgorzata and Kroliczewska, Bozena and Kopec, Wieslaw and Kirovski, Danijela and Rajewska, Aleksandra",
year = "2024",
abstract = "The objective of the study was to compare the antioxidative capacity of broiler chicken
breast and leg muscles after dietary modulation with selenium (Se) and methionine
(Met). Free radical scavenging (ABTS, DPPH) and iron reduction (FRAP) activities
were determined as the total antioxidative potential (TEAC), as well the enzyme activity
of catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GPx), in
relation to concentrations of lipid peroxidation end products (TBARS). Analyses were
performed on breast m. pectoralis superfi cialis and profundus individually and together.
The studied leg muscles included biceps femoris, gastrocnemicus, iliotiobialis, peroneus longus,
sartorius, semimembranosus, semitendinosus and all leg muscles together. Flex broiler chickens
were fed diets supplemented with 6.7, 8.2, 9.7 and 11.2 g DL-methionine/kg feed and
Se as sodium selenite and selenized yeast at 0.26, 0.38 and 0.50 mg Se/kg. Greater
TEAC and enzyme activities were observed in leg than in breast muscles. Selenium
did not change TEAC in muscles sets, but improved antiradical capacity in the pectoralis
major and minor, sartorius and biceps femoris. The highest level of methionine increased
TEAC in individual leg muscles. Selenium and methionine at the highest concentrations
increased SOD activity in the entire group and individual muscles, while Se raised GPx
activity. In conclusion, the diet supplementation with selenium and high concentrations
of methionine had a greater impact on the antioxidative potential of individual than
the whole set of chicken breast and leg muscles. The positive effect of the studied diet
modulation could raise the quality and extend the shelf-life of fresh chicken meat.",
publisher = "Beograd : Fakultet veterinarske medicine",
journal = "Acta Veterinaria",
title = "Improvement of antioxidative activity of broiler muscles after dietary modulation with selenium and methionine",
volume = "74",
number = "1",
pages = "71-90",
doi = "10.2478/acve-2024-0006"
}

Korzeniowska, M., Kroliczewska, B., Kopec, W., Kirovski, D.,& Rajewska, A.. (2024). Improvement of antioxidative activity of broiler muscles after dietary modulation with selenium and methionine. in Acta Veterinaria
Beograd : Fakultet veterinarske medicine., 74(1), 71-90.
https://doi.org/10.2478/acve-2024-0006

Korzeniowska M, Kroliczewska B, Kopec W, Kirovski D, Rajewska A. Improvement of antioxidative activity of broiler muscles after dietary modulation with selenium and methionine. in Acta Veterinaria. 2024;74(1):71-90.
doi:10.2478/acve-2024-0006 .

Korzeniowska, Malgorzata, Kroliczewska, Bozena, Kopec, Wieslaw, Kirovski, Danijela, Rajewska, Aleksandra, "Improvement of antioxidative activity of broiler muscles after dietary modulation with selenium and methionine" in Acta Veterinaria, 74, no. 1 (2024):71-90,
https://doi.org/10.2478/acve-2024-0006 . .