The objective of this experiment was to assess the effects of dietary sodium selenite and selenium (Se) yeast levels on growth performance, meat quality and muscle anti-oxidative capacity of broilers. A total of 360 1-day-old Cobb broilers were randomly assigned to 5 dietary treatments for 6 weeks. Diets (corn-soybean meal based diets) were supplemented with 0 mg/kg, 0.3 mg/kg and 0.6 mg/kg sodium selenium, and 0.3 mg/kg and 0.6 mg/kg selenium yeast, respectively. The results showed that Feed/Gain was significantly decreased with the increase of Se supplemental level during day 1-21 (P < 0.05), and body weight gain and Feed/Gain of broilers were improved with the increase of Se supplemental level by day 22 to 42 (P < 0.05). The dietary Se levels significantly affected the a*, cohesion, adhesion, chewing and recovery values of meat as well (P < 0.05). Se supplementation in diets also increased DPPH, hydroxyl radical scavenging and SOD, but significantly decreased TBARS and POV values compared to control (P < 0.05). The biological utilization rates of organic Se against inorganic Se were 116.0%, 123.1%, 109.7%, 109.8%, and 135.2%, respectively. The present results supported that organic Se was more bio-available and more effective in terms of growth performance, meat quality, muscle antioxidant and organ deposition efficiency compared to inorganic selenium. Therefore, the addition of 0.6 mg/kg selenium yeast (SY) during broiler breeding was the most effective.
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