Effects of Selenium Nanoparticles-loaded Chitosan Microspheres on   Meat Selenium Content and Oxidative Stability in Broiler Chickens

Fortatos, Efstathios; Giamouri, Elisavet; Giannopoulos, Spyros; Pappas, Athanasıos C.; Papadomichelakis, George

doi:10.31080/asvs.2021.03.0235

Cited by 1 publication

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“…Upon arrival at the experimental facilities of the Agricultural University of Athens, the broiler chickens were randomly allotted into 3 dietary treatments, namely control (C), SS+SY, and SeNP (5 replicate pens/treatment, 10 chickens/pen), and were fed three different diets: (a) a basal diet, without any added Se (treatment C), (b) a basal diet with 0.4 mg (0.2 mg from sodium selenite, and 0.2 mg from selenium yeast) added Se/kg (treatment SS+SY), and (c) a basal diet 0.4 mg added Se/kg from elemental Se nanoparticles stabilized in chitosan (treatment SeNP). The SeNP were synthesized in our laboratory according to earlier methods [26] and their physicochemical properties have been previously assessed [36]. Sodium selenite was commercial product (anhydrous powder 99% minimum purity, Alfa Aesar, Kandel, Germany).…”

Section: Animals Diets and Experimental Proceduresmentioning

confidence: 99%

Comparative Study between Dietary Nanoelemental, Inorganic, and Organic Selenium in Broiler Chickens: Effects on Meat Fatty Acid Composition and Oxidative Stability

et al. 2023

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The present study investigated the impact of dietary supplementation with nano-elemental, inorganic, and organic selenium (Se) on the Se content, fatty acid (FA) composition, and oxidative stability of meat in 150 one-day-old broiler chickens. The broiler chickens were allotted into three groups: control (C), SS+SY, and SeNP. The C group received a control diet without any added Se, while the SS+SY and SeNP groups were fed diets containing 0.4 mg Se/kg from a combination of sodium selenite and selenium yeast (SS+SY at a 1:1 ratio) or elemental Se nanoparticles (SeNP), respectively. Breast meat samples were collected from 10 broiler chickens per diet group (2 per replicate) at 42 days of age for the analysis of Se content, FA composition, and oxidative stability. The findings of the study revealed that the Se levels in the breast tissue significantly increased (p < 0.05) and the concentrations of malondialdehyde (MDA), a marker of oxidative stress, decreased (p < 0.05) with the inclusion of SS+SY and SeNP in the diet. Furthermore, the levels of 22:6n − 3 (docosahexaenoic acid) and total n − 3 FA significantly increased (p < 0.05) in the breast meat of broiler chickens supplemented with SeNP compared to the C and SS+SY groups. In conclusion, both dietary supplementation with SeNP and SS+SY had a positive impact on the Se content and oxidative stability of the breast meat. However, SeNP supplementation resulted in a more desirable modification of the FA composition. These findings suggest that SeNP may offer a sustainable alternative to traditional forms of Se supplementation.

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Section: Animals Diets and Experimental Proceduresmentioning

confidence: 99%