Comparative study of a new organic selenium source v. seleno-yeast and mineral selenium sources on muscle selenium enrichment and selenium digestibility in broiler chickens

Abstract

Two experiments were conducted on broiler chickens to compare the effect of a new organic Se source, 2-hydroxy-4-methylselenobutanoic acid (HMSeBA; SO), with two practical Se additives, sodium selenite (SS) and Se yeast (SY). The relative bioavailability of the different Se sources was compared on muscle ( pectoralis major) total Se, selenomethionine (SeMet) and selenocysteine (SeCys) concentrations and apparent digestibility of total Se (AD Se ). In the first experiment, from day (d) 0 to d21, Se sources were tested at different supplied levels and compared with an unsupplemented diet (NC). No significant effects were observed on growth performance during the experimental period. However, the different Se sources and levels improved muscle Se concentration compared with the NC, with a significant source effect in the following order: SS , SY , SO (P,0·05). Seleno-amino acids speciation results for NC, SY and SO at 0·3 mg Se/kg feed indicated that muscle Se was only present as SeMet or SeCys, showing a full conversion of Se by the bird. The second experiment (d0 -d24) compared SS, SY or SO at 0·3 mg Se/kg feed. The AD Se measurements carried out between d20 and d23 were 24, 46 and 49 % for SS, SY and SO, respectively, with significant differences between the organic and mineral Se sources (P,0·05). These results confirmed the higher bioavailability of organic Se sources compared with the mineral source and demonstrated a significantly better efficiency of HMSeBA compared with SY for muscle Se enrichment.

Impact of selenium supplementation on productive performance and egg selenium status in native Aseel chicken

“…It was further reported that yolk-Se concentration significantly increased due to organic and inorganic selenium supplementation and the greatest increase was observed by the group fed diet supplemented with organic selenium Leeson et al 2008;Attia et al 2010). Moreover, Briens et al (2013) stated that the different absorption manner between organic and inorganic selenium sources led to the different digestibility rates, with the inorganic source having a poorer digestibility than the organic form. Moreover, some other researchers stated that the addition of hens' diet with organic selenium not only improves their health status and productivity but can also be a natural way to yield functional food, respectively the production of eggs enriched with selenium (Fisinin et al 2008;Sara et al 2008;Hanafy et al 2009).…”

The advantages of deep ocean water for the development of functional fermentation food

“…Organic compounds such as seleniummethionine are the metabolic products generated through the absorption of biological bodies and the combination with organic compounds (Briens et al 2013;Du et al 2008). Previous studies have indicated that inorganic elements are converted into organic forms through utilization by microbes.…”

Selenium in poultry nutrition: a review

“…In addition to organic Se compounds, other sources have been tested and utilized, such as selenium-enriched algae Scenedesmus quadricauda (selenium-enriched Scenedesmus biomass) (Umysova et al 2009;Skrivan et al 2010a), Se-enriched unicellular alga Chlorella (Travnicek et al 2007), Se-enriched yeast (Briens et al 2013;Nyquist et al 2013;Yuan et al 2013) or selenium chelate .…”