Effects of selenium yeast level in diet on carcass and meat quality, tissue selenium distribution and glutathione peroxidase activity in ducks
Samo za registrovane korisnike
2015
Autori
Baltić, Milan Ž.Dokmanović-Starčević, Marija
Bašić, Meho
Zenunović, Amir
Ivanović, J
Marković, Radmila
Janjić, Jelena
Mahmutović, Hava
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The aim of this study was to assess how dietary supplementation of organic selenium affected carcass and meat quality, tissue selenium content and glutathione peroxidase activity in ducks. The study was performed on 240 one-day old ducklings of the same origin (Cherry Valley hybrid), during a 49-day period, that were fed diets supplemented with four different levels of selenium yeast (ALKOSEL (R) R397): groups with 0 mg/kg, 0.2 mg/kg, 0.4 mg/kg and 0.6 mg/kg added Se. Live weight, carcass characteristics, meat quality characteristics, chemical composition of meat, selenium content in plasma, feces, liver and meat, as well as plasma glutathione peroxidase activity were determined. Animals fed high Se diets (0.4 mg/kg) had higher live weight (P<0.05) compared to those fed diets with inadequate (0 mg/kg) or with supranutritional (0.6 mg/kg) Se levels. Chemical analysis of meat revealed differences in moisture, protein and lipid content among compared groups. Breast meat from the group wit...h the highest dietary Se (0.6 mg/kg) had a higher protein content (P<0.01) compared to breast meat from groups with 0 mg/kg and 0.2 mg/kg added Se. Se supplementation increased significantly Se levels in plasma, liver and muscles, as well as activity of glutathione peroxidase in plasma.
Ključne reči:
Selenium / Duck / Glutathione peroxidase / Meat qualityIzvor:
Animal Feed Science and Technology, 2015, 210, 225-233Izdavač:
- Elsevier, Amsterdam
Finansiranje / projekti:
- Odabrane biološke opasnosti za bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača (RS-MESTD-Technological Development (TD or TR)-31034)
DOI: 10.1016/j.anifeedsci.2015.10.009
ISSN: 0377-8401
WoS: 000366235400024
Scopus: 2-s2.0-84947806837
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - JOUR AU - Baltić, Milan Ž. AU - Dokmanović-Starčević, Marija AU - Bašić, Meho AU - Zenunović, Amir AU - Ivanović, J AU - Marković, Radmila AU - Janjić, Jelena AU - Mahmutović, Hava PY - 2015 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1312 AB - The aim of this study was to assess how dietary supplementation of organic selenium affected carcass and meat quality, tissue selenium content and glutathione peroxidase activity in ducks. The study was performed on 240 one-day old ducklings of the same origin (Cherry Valley hybrid), during a 49-day period, that were fed diets supplemented with four different levels of selenium yeast (ALKOSEL (R) R397): groups with 0 mg/kg, 0.2 mg/kg, 0.4 mg/kg and 0.6 mg/kg added Se. Live weight, carcass characteristics, meat quality characteristics, chemical composition of meat, selenium content in plasma, feces, liver and meat, as well as plasma glutathione peroxidase activity were determined. Animals fed high Se diets (0.4 mg/kg) had higher live weight (P<0.05) compared to those fed diets with inadequate (0 mg/kg) or with supranutritional (0.6 mg/kg) Se levels. Chemical analysis of meat revealed differences in moisture, protein and lipid content among compared groups. Breast meat from the group with the highest dietary Se (0.6 mg/kg) had a higher protein content (P<0.01) compared to breast meat from groups with 0 mg/kg and 0.2 mg/kg added Se. Se supplementation increased significantly Se levels in plasma, liver and muscles, as well as activity of glutathione peroxidase in plasma. PB - Elsevier, Amsterdam T2 - Animal Feed Science and Technology T1 - Effects of selenium yeast level in diet on carcass and meat quality, tissue selenium distribution and glutathione peroxidase activity in ducks VL - 210 SP - 225 EP - 233 DO - 10.1016/j.anifeedsci.2015.10.009 ER -
@article{ author = "Baltić, Milan Ž. and Dokmanović-Starčević, Marija and Bašić, Meho and Zenunović, Amir and Ivanović, J and Marković, Radmila and Janjić, Jelena and Mahmutović, Hava", year = "2015", abstract = "The aim of this study was to assess how dietary supplementation of organic selenium affected carcass and meat quality, tissue selenium content and glutathione peroxidase activity in ducks. The study was performed on 240 one-day old ducklings of the same origin (Cherry Valley hybrid), during a 49-day period, that were fed diets supplemented with four different levels of selenium yeast (ALKOSEL (R) R397): groups with 0 mg/kg, 0.2 mg/kg, 0.4 mg/kg and 0.6 mg/kg added Se. Live weight, carcass characteristics, meat quality characteristics, chemical composition of meat, selenium content in plasma, feces, liver and meat, as well as plasma glutathione peroxidase activity were determined. Animals fed high Se diets (0.4 mg/kg) had higher live weight (P<0.05) compared to those fed diets with inadequate (0 mg/kg) or with supranutritional (0.6 mg/kg) Se levels. Chemical analysis of meat revealed differences in moisture, protein and lipid content among compared groups. Breast meat from the group with the highest dietary Se (0.6 mg/kg) had a higher protein content (P<0.01) compared to breast meat from groups with 0 mg/kg and 0.2 mg/kg added Se. Se supplementation increased significantly Se levels in plasma, liver and muscles, as well as activity of glutathione peroxidase in plasma.", publisher = "Elsevier, Amsterdam", journal = "Animal Feed Science and Technology", title = "Effects of selenium yeast level in diet on carcass and meat quality, tissue selenium distribution and glutathione peroxidase activity in ducks", volume = "210", pages = "225-233", doi = "10.1016/j.anifeedsci.2015.10.009" }
Baltić, M. Ž., Dokmanović-Starčević, M., Bašić, M., Zenunović, A., Ivanović, J., Marković, R., Janjić, J.,& Mahmutović, H.. (2015). Effects of selenium yeast level in diet on carcass and meat quality, tissue selenium distribution and glutathione peroxidase activity in ducks. in Animal Feed Science and Technology Elsevier, Amsterdam., 210, 225-233. https://doi.org/10.1016/j.anifeedsci.2015.10.009
Baltić MŽ, Dokmanović-Starčević M, Bašić M, Zenunović A, Ivanović J, Marković R, Janjić J, Mahmutović H. Effects of selenium yeast level in diet on carcass and meat quality, tissue selenium distribution and glutathione peroxidase activity in ducks. in Animal Feed Science and Technology. 2015;210:225-233. doi:10.1016/j.anifeedsci.2015.10.009 .
Baltić, Milan Ž., Dokmanović-Starčević, Marija, Bašić, Meho, Zenunović, Amir, Ivanović, J, Marković, Radmila, Janjić, Jelena, Mahmutović, Hava, "Effects of selenium yeast level in diet on carcass and meat quality, tissue selenium distribution and glutathione peroxidase activity in ducks" in Animal Feed Science and Technology, 210 (2015):225-233, https://doi.org/10.1016/j.anifeedsci.2015.10.009 . .