Vpliv dodatka vitaminov C in E, selena ter rastlinskih polifenolov v krmo za pitovne piščance na oksidativno stabilnost mesa

Vujasinović, Neda (author), Rezar, Vida (mentor), Levart, Alenka (comentor)

V raziskavi smo želeli ugotoviti, kakšen vpliv imajo dodatki vitamina E, vitamina C, selena (Se) in njihove kombinacije ter rastlinskih polifenolov (Farmatan BCO) na oksidativno stabilnost (OS) piščančjega mesa. V poskus smo vključili 600 pitovnih piščancev provenience Ross 308. Od 21. dne smo živalim dodali v krmo 5 % lanenega olja in jih razdelili v 6 skupin: kontrolna skupina brez dodatka (K), skupina E (200 IU vitamina E/kg), C (250 mg vitamina C/kg), Se (0,20 mg Se/kg), ECSe (250 IU vitamina E/kg, 250 mg vitamina C/kg ter 0,20 mg Se/kg), Fa (500 mg Farmatana BCO/kg). Vplive dodatkov na OS smo merili s koncentracijo malondialdehida (MDA), vitamina E, v vodi topnih antioksidantov (ACW), Se in maščobnokislinsko sestavo (MKS) v sveži, shranjeni (3 mesece pri -20 oC) in/ali kuhani prsni mišičnini. Ugotovili smo, da je kombinacija dodatkov (ECSe) zmanjšala dnevno zauživanje krme. Vitamin E je uspešno zaviral lipidno oksidacijo (E in ECSe), njegova vsebnost pa se je v prsni mišičnini povišala (E in ECSe). Dodatek vitamina C v krmo ni vplival na potek lipidne oksidacije. Z dodatkom Se v krmo se je povišala tudi njegova vsebnost v prsni mišičnini (Se in ECSe). Dodatki niso pomembno vplivali na MKS prsne mišičnine z vidika prehrane ljudi.

• Language: Slovenian
• Keywords: perutnina, pitovni piščanci, prehrana živali, vitamini, selen, rastlinski polifenoli, meso, oksidativna stabilnost
• Work type: Master's thesis/paper
• Organization: BF - Biotechnical Faculty
• Year: 2018
• PID: 20.500.12556/RUL-101758
• COBISS.SI-ID: 4088456
• Publication date in RUL: 04.07.2018

VUJASINOVIĆ, Neda, 2018, Vpliv dodatka vitaminov C in E, selena ter rastlinskih polifenolov  v krmo za pitovne piščance na oksidativno stabilnost mesa [online]. Master’s thesis. [Accessed 22 August 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=101758

Secondary language

• Language: English
• Title: Effects of dietary supplementation with vitamin C, E, selenium and plant polyphenols on oxidative stability of broiler meat

Abstract

In our research effects of dietary supplementation with vitamins E and C, selenium (Se), their combination, and plant polyphenols (Farmatan BCO) on oxidative stability (OS) in broiler meat were investigated. In experiment we have included 600 Ross 308 broilers. From the 21st day of the experiment we enriched broiler’s diet with 5 % linseed oil and assigned the animals to 6 groups: control group without supplementation (K), group E (200 IU vitamin E/kg), C (250 mg vitamin C/kg), Se (0,20 mg Se/kg), ECSe (250 IU vitamin E/kg, 250 mg vitamin C/kg and 0,20 mg Se/kg) and Fa (500 mg Farmatan BCO/kg). The effects of supplements on OS was measured using levels of malondialdehyde (MDA), vitamin E, water soluble antioxidants (ACW), Se, and fatty acid composition in fresh, frozen (3 months at -20 oC) and/or cooked breast muscles. Based on our results we can conclude that the combination of supplements (ECSe) decreased feed intake. Vitamin E efficiently inhibited lipid oxidation (E and ECSe), it’s concentration in broiler breast meat (E and ECSe) was increased. Dietary supplement of vitamin C didn`t have an impact on lipid oxidation. Se levels in broiler breast meat were increased with dietary supplementation (Se and ECSe). Dietary supplements did not have effect on fatty acid profile of broiler breast meat in terms of human nutrition.

• Keywords: poultry, broilers, animal nutrition, vitamins, selenium, plant polyphenols, meat, oxidative stability