Levels of supplementation of inorganic selenium and vitamin E for meat quail aged 0 to 14 and 14 to 35 days

Abstract

Two experiments were carried out to determine the levels of supplementation of inorganic selenium (Se) and vitamin E (VE) in diets of quails aged 0-14 and 14-35 days old. A completely randomized design was used in a factorial design (Se = 0.1125; 0.2250; 0.3375 and 0.4500 mg kg diet × VE = 10; 23; 36 and 49 IU kg diet ). In experiment 1, quail (n = 2,400) were aged 0-14 days and were divided into 16 treatments, with three replicates of 50 birds. In experiment 2, quail (n = 1,680) were aged 14-35 days and were divided into the same treatments, with three replicates of 35 birds. At age 0-14 days, the levels of VE did not affect performance (p > .05); however, the feed conversion (FC) was influenced by a quadratic effect (p = .0515), according to the level of Se, with a higher level estimated at 0.29 mg Se kg diet . At age 14-35 days, there was a linear effect with interaction (Se × VE), for FC (p = .0150) and weight gain (WG; p = .0266). FC (Se, p = .0048 and VE, p = .0019) and WG (Se, p = .0049 and VE, p = .0068) improved linearly with increasing levels of Se and VE. The feed intake (FI) decreased linearly (p = .0582) as a function of VE. The carcass yield showed a quadratic effect (p = .0056) on the levels of VE, with a higher yield estimation of 27.24 IU VE/kg of diet. It can be concluded that the optimum level of supplementation at age 0-14 days was 0.29 mg Se kg diet and 10 IU VE kg diet and at age 14-35 days, it was 0.4500 mg Se kg diet and 49 IU of VE kg diet .

Antioxidative effects of supplementing linseed oil-enriched diets with α-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers

“…It is well known that vitamin C reduces vitamin E radical to active form (Chan, 1993), and that Se-dependent thioredoxin reductase regenerates vitamin C (May et al, 1998). Furthermore, Se-dependent glutathione peroxidase reduces lipid peroxides (Beck, 2007) and therefore supports the activity of vitamin E. Some trials in poultry observed synergistic activities: vitamin E and Se (Habibian et al, 2016; Harsini et al, 2012) and vitamin C and Se (Skrivan et al, 2012) in broilers, vitamins E and C in broiler breeder hens under heat stress (Jena et al, 2013), and vitamin E and Se in quails under normal rearing conditions (Zancanela et al, 2018). The combination of the 3 antioxidants was assessed only in fish, in which synergistic effects on the oxidative stress were reported (Park et al, 2016).…”

Soybean Oil and Selenium Yeast Supplementation in Quail's Diet: Productive Performance, Fatty Acid Profile, Enzyme Activity, and Oxidative Stability of Meat

“…[32,36] The WHC decreased with the increase in the SO level in the diet; as well as reduced WLC were observed with the inclusion of the SeY, regardless of the oil level. This information corroborates the results obtained by Zancanela et al, [17] where the higher level of selenium and 29.58 IU VE kg −1 provided better quality meat with lower water losses due to thawing and cooking.…”

“…[46] Previous studies have reported that dripping losses in chicken meat can be reduced by adding organic Se, [46] nano-Se, [47] and inorganic Se. [17] Se addition also decreases cooking losses. [32] However, Chen et al [36] and Miezeliene et al [48] did not observe any effects of Se supplementation on these characteristics.…”

“…[16] In addition, Se is a component of the enzyme glutathione peroxidase, which is a selenoenzyme responsible for fighting free radicals in muscle tissue, preventing oxidative damage by acting as a modulator of the immune system and reproductive system. [17] There are many studies in the literature which have tested Se addition in quails' diets to improve the oxidative stability of the meat, however the antioxidant role of Se is still unclear [12,15] and the effects of organic or inorganic Se as dietary supplementation on its final concentration in quail meat and on the meat quality are not conclusive. [16,18] In fact, the role of SeY supplementation in quails' diets has not yet been elucidated in the literature, and more specifically there are no studies on the possible synergistic action between soybean oil (SO) and SeY on lipids, fatty acids, and the oxidative stability of meat.…”

“…[ 16 ] In addition, Se is a component of the enzyme glutathione peroxidase, which is a selenoenzyme responsible for fighting free radicals in muscle tissue, preventing oxidative damage by acting as a modulator of the immune system and reproductive system. [ 17 ]…”