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dc.creatorKorzeniowska, Malgorzata
dc.creatorKroliczewska, Bozena
dc.creatorKopec, Wieslaw
dc.creatorKirovski, Danijela
dc.creatorRajewska, Aleksandra
dc.date.accessioned2024-04-04T10:43:18Z
dc.date.available2024-04-04T10:43:18Z
dc.date.issued2024
dc.identifier.issn0350-2457
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/3802
dc.description.abstractThe 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.sr
dc.language.isoensr
dc.publisherBeograd : Fakultet veterinarske medicinesr
dc.relationPolish Ministry of Science, the National Science Centre in Poland for fi nancial supporting of the project no N N312 253938sr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceActa Veterinariasr
dc.subjectantioxidative enzymes,sr
dc.subjectchicken individual musclessr
dc.subjectmethioninesr
dc.subjectseleniumsr
dc.subjecttotal antioxidative potentialsr
dc.titleImprovement of antioxidative activity of broiler muscles after dietary modulation with selenium and methioninesr
dc.typearticlesr
dc.rights.licenseBYsr
dc.citation.volume74
dc.citation.issue1
dc.citation.spage71
dc.citation.epage90
dc.identifier.doi10.2478/acve-2024-0006
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/11378/bitstream_11378.pdf
dc.type.versionpublishedVersionsr


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