This study examined the effects of supplementation of dietary sodium selenite and sodium enriched alga Chlorella on growth performance, selenium concentration in breast meat and excreta, activity of glutathione peroxidase in meat, and oxidative stability of meat in broilers. Sexed broiler cockerels Ross 308 were allotted to 3 dietary treatments, each comprising 100 chickens. The basal diet was supplemented with 0 (control) or 0.3 mg/kg Se from sodium selenite (SS) or Se-Chlorella (SCH). Dietary supplementation with SCH increased (P < 0.05) body weight. The breast muscle Se concentration was increased (P < 0.05) by SCH (0.70 mg/kg DM; 0.36 mg/kg DM in control) supplementation, but not (P > 0.05) by SS (0.49 mg/kg DM) supplementation. The concentration of Se in excreta was highest in the SS group. The activity of GSH-Px in breast meat was significant P < 0.05) in all treatments (0.16 U/g in control, 0.30 U/g in SS and 0.23 U/g in SCH group). The inclusion of SCH in the diet enhanced the oxidative stability of meat expressed as reduced malondialdehyde (MDA) values in breast meat after 0; 3 and 5 days storage in refrigerator at 3 to 5°C.

ABSTRACT:The effect of dietary supplementation of selenium in an organic form on performance, carcass traits and selenium content in tissues of broiler cockerels Ross 308 was studied. The soya-wheat-maize diet contained 50 mg vitamin E/kg. The experiment was conducted on 810 straight-run broiler cockerels randomly divided into 3 groups: group I -control, without selenium supplement; experimental group: II -0.3 mg Se/kg, Se-enriched yeast was applied as a Se source; III -0.3 mg Se/kg, Se-enriched alga Chlorella as a Se source. The broiler chickens were slaughtered at 42 days of age. In performance traits higher (P ≤ 0.05) live weight of broiler chickens was recorded in the experimental groups (II -2 430.6 g and III -2 425.2 g). There were no significant differences between the groups in feed conversion and mortality. Se-enriched alga had the best feed conversion, and selenium supplementation slightly increased mortality in both experimental groups. No significant differences between the groups were found out in carcass traits and dressing percentage. The content of selenium in breast and thigh muscle, feathers and excrements increased (P ≤ 0.05) in both experimental groups compared to the control group. Higher values in breast and thigh muscle and in feathers were measured in the group supplemented with selenium from Se-enriched yeast, also in comparison with the group supplemented with selenium from Se-enriched alga Chlorella. The broiler chickens receiving Chlorella had a higher (P ≤ 0.05) selenium content in excrements compared to the group with Se-enriched yeast. The selenium concentration in liver was higher (P ≤ 0.05) in both experimental groups compared to the control. The supplement of selenium from Se-yeast and Chlorella in the diet for broiler chickens increased the microelement concentration in muscle.

An experiment was conducted to compare the effect of dietary sodium selenite and selenomethionine on selenium and α-tocopherol concentration in breast meat, oxidative stability of meat in broilers, and on growth performance, but only as an unimportant criterion in this case. Sexed broiler cockerels Ross 308 were allocated to 3 dietary treatments, each comprising 100 chickens. The basal diet was supplemented with 0 (control) or 0.3 mg/kg Se from sodium selenite (SS) or selenomethionine (SM). Dietary supplementation with SM increased (P < 0.05) body weight, but only by about 3%. Breast muscle Se concentration was increased (P < 0.05) by both Se sources, but more by SM (1.32 mg/kg dry matter; 0.47 mg/kg DM in control). The concentration of Se in excreta was 3 times higher with SS supplement than with SM supplement. Dietary Se supplementation increased (P < 0.05) the α-tocopherol content of breast meat from 25.9 mg/kg DM in the control to 33.2 mg/kg DM when SM supplementation was used. Furthermore, lipid peroxidation decreased compared to the control. The inclusion of SM in the diet reduced (P < 0.05) malondialdehyde (MDA) values in breast samples after 0, 3, and 5 days of cooler storage, whereas SS decreased (P < 0.05) the MDA of breast meat after 0 and 3 days of storage. The results of this experiment indicate that selenomethionine in the diet of broilers is capable of simultaneously increasing the content of selenium and vitamin E in broiler meat plus its stability in storage.

1. The influence of different forms of dietary selenium (Se) on vitamin E (alpha-tocopherol) and Se contents of egg yolk and chicken meat was investigated. 2. Eggs were collected from laying hens subjected to 4 different dietary treatments after 24 weeks of age. Treatments compared the effects of inorganic Se supplementation (selenite) to those of organic (Se-enriched yeast, Se-enriched alga Chlorella) supplements. In a second experiment the effect of the above organic dietary Se supplementation on the alpha-tocopherol contents of meat from broiler chickens was evaluated. 3. Dietary Se supplementation increased the alpha-tocopherol content of egg yolks from 297 mg/kg dry matter in treatment without supplementation to 311 mg/kg when selenium was supplemented as selenite, and to 370-375 mg/kg when organic supplements were used. The Se and alpha-tocopherol contents of breast and thigh meat in broilers were significantly increased by organic dietary Se supplementation. 4. The inclusion of organic dietary Se sources in the diets of laying hens and broilers would enhance the nutritional value (vitamin E and Se contents) of products (eggs and meat) for human consumption.

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Lycopene is a carotenoid that is mostly present in vegetables and in some fruit species as a red pigment (pineapple, orange, grapefruit, tomato, sweet pepper, strawberry). Tomatoes and products from tomatoes are the main source of lycopene while the tomato skin is a rich source of lycopene. Lycopene is extraordinarily efficient in the control of degenerative diseases, it is a preventive against cardiovascular diseases and cancer of prostate gland, digestive tract, skin, it decreases a risk of the cancer of pancreas, uterine uvula, and it blocks the formation of noxious cholesterol. Many studies dealing with the importance of lycopene for human health and disease have been published. Blum et al. (2006) found that tomato-rich diet increased the HDL-cholesterol level. Napolitano et al. (2007) investigated the effects of lycopene on the induction of foam cell formation by modified LDL. Their findings suggest that lycopene may reduce the macrophage foam cell formation induced by modified LDL by decreasing lipid synthesis and downregulating the activity and expression of scavenger receptor activity. There exist few papers dealing with the effect of lycopene in poultry diet. The effect of lycopene on performance and quality of meat and eggs in Japanese quail was studied by AbstrAct: An experiment was conducted to determine the effect of lycopene on lipid profile and quality of meat of broiler chickens Ross 308 at a different form of selenium. 540 broiler cockerels were randomly divided into 6 groups: without lycopene supplement (groups C and E3), supplemented with 50 mg/kg lycopene (groups E1 and E4), supplemented with 100 mg/kg lycopene (groups E2 and E5) while the source of selenium was sodium selenite (groups C, E1, E2) and Se-enriched yeast (groups E3, E4, E5). The experimental period was from 14 to 35 days of broiler age and was terminated by slaughter. The organic form of dietary selenium increased (P ≤ 0.05) its content in breast meat (E3 -174.2 μg/kg, E4 -186.4 μg/kg, E5 -191.9 μg/kg) compared to selenite (C -125.4 μg/kg, E1 -123.3 μg/kg, E2 -128.5 μg/kg). The shear force of meat was higher (P ≤ 0.05) in groups receiving the organic form of Se (E3 -0.026 kN, E4 -0.025 kN, E5 -0.024 kN) in comparison with group C (0.017 kN), E1 (0.016 kN) and E2 (0.014 kN). Se in Se-enriched yeast reduced (P ≤ 0.05) the concentration of malondialdehyde in breast meat after 5 days of storage. There were no significant differences in concentrations of cholesterol, LDL cholesterol and lipase in plasma. The higher content of HDL cholesterol in plasma was recorded in groups supplemented with 50 mg of lycopene, followed by groups with 100 mg of lycopene and the lowest values were measured in groups without lycopene supplementation when the difference between group E1 (1.64 mmol/l) and E3 (1.51 mmol/l) was significant (P ≤ 0.05). Concentrations of LDL cholesterol showed an opposite trend. The lycopene supplement had a positive effect on the lipid profile of blood plasma of broiler chickens.

Balanced crystalloid solution does not seem to have a negative influence on the coagulation process as measured by thromboelastometry. On the other hand, balanced colloids may impair propagation phase of coagulation, strength of coagulum, and level of functional fibrinogen. Hydroxyethyl starch seems to have a stronger anticoagulant effect compared to gelatin.

ABSTRACT:We examined the influence of a diet containing 4% of rapeseed oil, 35 mg or 126 mg copper and supplement of 100 mg vitamin E per 1 kg on fa�y acid profile and cholesterol content in raw and cooked broiler leg meat. Copper was added to feed mixtures as CuSO 4 .5H 2 O. The fa�y acid profile and cholesterol content were also determined in raw, stewed and roasted meat of broilers receiving the same diet but with a supplement of 20 mg vitamin E. The results showed that 126 and 35 mg Cu/kg significantly increased oleic acid content. Monounsaturated fa�y acids accounted for 51% and 52% of all fa�y acids. The relatively low copper concentration of 35 mg/kg feed with a major portion of soybean, wheat and maize and vitamin E supplementation of 100 mg/kg reduced (P < 0.01) EPA by 17%, DPA by 16% and DHA by 11 and 15% (P < 0.05). All tested copper doses reduced cholesterol: 126 mg Cu by 22%, 35 mg by 6% and 126 mg in combination with 35 mg copper in relation to broiler age by 7% (P < 0.05); none of the cooking procedures influenced cholesterol. Meat cooking in experiment 1 did not influence the content of any fa�y acid. Copper × cooking interactions were insignificant for all fa�y acids and cholesterol. In experiment 2 more changes in the numerical values of fa�y acids were caused by stewing compared to roasting. Among the valuable fa�y acids n-3 long chain acids were influenced by both cooking procedures to the largest extent. Docosahexaenoic acid was reduced to about 60% of the original value (P < 0.05). On the other hand, a decrease in myristic acid by 14% in stewed meat and 12% in roasted meat (P < 0.05) was positive.