Improvement of antioxidative activity of broiler muscles after dietary modulation with selenium and methionine
Autori
Korzeniowska, MalgorzataKroliczewska, Bozena
Kopec, Wieslaw
Kirovski, Danijela
Rajewska, Aleksandra
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
antioxidative enzymes, / chicken individual muscles / methionine / selenium / total antioxidative potentialIzvor:
Acta Veterinaria, 2024, 74, 1, 71-90Izdavač:
- Beograd : Fakultet veterinarske medicine
Finansiranje / projekti:
- Polish Ministry of Science, the National Science Centre in Poland for fi nancial supporting of the project no N N312 253938
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - 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 . .