Chemical Form of Dietary Selenium Affects the Fatty Acids Profile and Oxidative Stability of Muscles of Broilers Supplemented with Lycopene and Oils

Abstract

The aim of this study is to determine the effects of the addition of different chemical forms of selenium (Se)-selenate (SeVI) or selenized yeast (SeY) to chickens' diet containing equal amounts of fish (FO) and sunflower oils and lycopene (Lyc) on fatty acids (FA) profile and peroxidation yield in thigh muscles of chickens. FA profile is analyzed by gas chromatography coupled with mass spectrometry while content of malondialdehyde is determined by ultra-fast liquid chromatography (UPLC) with photodiode detection. The diets containing SeY or SeVI increase the feed conversion efficiency of chickens compared with the control diet. SeY or SeVI added to the diet containing Lyc and FO stimulates concentrations of monounsaturated and polyunsaturated (PUFA) FA in muscles. Muscles of chickens fed a diet only with Lyc and FO have the highest indices of atherogenic (A-SFA) and thrombogenic (T-SFA) saturated FA and the highest ratios of A-SFA and T-SFA to all assayed FA.Dietary Se-compounds also decrease the PUFA peroxidation indices in muscles compared with the diet containing only FO and Lyc. Therefore Se-compounds may be added to diets including FO and Lyc to improve the growth parameters, nutritive value, and oxidative stability of chicken meat. Practical Applications: Poultry meat, which is characterized by high protein content of high biological value, high minerals and vitamins, and low collagen and fat content, is recommended as particularly desirable in a balanced diet to replace red and highly processed meat. Also, relatively good price makes this type of meat one of the most popular among consumers. The present study aims to check if inclusion of different chemical forms of selenium into chickens' diets improves nutritional value of broiler meat. Feeding chickens with seleno-supplements significantly enhances poultry production efficiency and nutritional value of broilers' meat, because it favorably modifies FA composition (enhanced monounsaturated and polyunsaturated FA and decrease atherogenic and thrombogenic saturated FA in muscles) and reduces lipid oxidation in chickens' meat. These results are important from the both producers' and consumers' point of view and correspond to contemporary nutritional recommendations.

Cancer Influences the Elemental Composition of the Myocardium More Strongly than Conjugated Linoleic Acids-Chemometric Approach to Cardio-Oncological Studies

“…It is noteworthy to indicate that Se levels in cardiac tissue of the CLAplus group demonstrated a significant negative dependence with MDA content. This confirms antioxidant properties of Se and suggests antioxidant properties of CLA isomers [ 32 ] as well as an interaction between CLA and Se content in tissues, which we observed previously [ 44 ]. However positive correlations among Se and AI and TI reveal the strong need for further research concerning CLA and Se interactions as well as their health implication in both physiological and pathological conditions.…”

Evaluation of dried tomato pomace as a non‐conventional feed: Its effect on growth, nutrients digestibility, digestive enzyme, blood chemistry and intestinal microbiota of growing quails

“…On the contrary, So et al (2019) stated that apparent digestibility, nutrients intake, DM, crude protein and organic matter digestibility were increased in animals fed rations containing tomato pomace. Diets containing lycopene such as tomatoes can improve the nutritive value of animal products and human health (Czauderna et al, 2020).…”

Health benefits of carotenoids and potential application in poultry industry: A review

“…Koutsos, Clifford, Calvert, and Klasing (2003) observed that plasma and liver carotenoids were reduced in immune challenge chicken, while higher concentration of carotenoids in the bursa and thymus was noted. The dietary addition of lycopene pigment (12 mg/kg) along with other chemical compounds such as selenium and fish oil, enhance production performance, nutritional value and oxidative stability of broiler meat (Czauderna, Białek, Białek, Śliwiński, & Brzóska, 2019). In another study evaluated the impact of lycopene supplementation on production performance, biochemical parameters and antioxidant capacity, it was noted that 40 mg/kg dietary lycopene significantly improved chick body weight, liver total antioxidant capacity and reduce liver malondialdehyde (MDA) in broiler chicks (Sun et al., 2015).…”