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

Leskovec, Jakob (avtor), Levart, Alenka (avtor), Perić, Lidija (avtor), Đukić Stojčić, Mirjana (avtor), Tomović, Vladimir (avtor), Pirman, Tatjana (avtor), Salobir, Janez (avtor), Rezar, Vida (avtor)

In a previous study, we examined the synergistic effects of the dietary supranutritional supplementation with vitamin E, vitamin C, and Se on the in vivo antioxidative status of broilers under conditions of dietary oxidative stress induced by feeding a diet high in n-3 PUFA. In this study, we examined the effect of their inclusion on the quality characteristics and oxidative stability of raw or cooked meat, both fresh or after a long-term frozen storage. Four hundred 21-day-old Ross 308 male broilers were allocated to 5 experimental groups fed 5% linseed oil-enriched finisher diets (days 21 to 40): Cont (recommended levels of vitamin E, C, and selenium), +E (200 IU vitamin E/kg feed), +C (250 mg vitamin C/kg feed), +Se (0.2 mg selenium/kg feed), or +ECSe (concentrations as in the sole supplementation, combined). Animal performance and carcass characteristics were monitored at the age of 40 D. Breast meat samples of 12 chickens per group were analysed fresh, fresh after frozen storage, cooked fresh, and cooked after frozen storage (2 × 2 factorial design) for parameters of meat quality (water-holding capacity—WHC, pH, and color) and oxidative stability (concentrations of vitamin E, malondialdehyde—MDA, antioxidant capacity of the water-soluble compounds—ACW, and fatty acid composition). Vitamin E alone (+E) and combined with Se and vitamin C (+ECSe) increased the α-tocopherol concentration in breast muscle, and showed similar protective effects against lipid peroxidation measured as MDA regardless of the frozen storage or cooking. The sole supplementation of vitamin C or selenium showed no effects on the meat quality parameters. In conclusion, the dietary supranutritional inclusion of vitamin E inhibited the lipid peroxidation in fresh, frozen stored, cooked fresh, and frozen stored meat in broilers fed with diets rich in n-3 PUFAs. Even though no clear synergistic effects of the supranutritional supplementation of vitamin C and Se with vitamin E were detected, their dietary inclusion did not negatively affect broilers carcass and meat quality parameters.

• Jezik: Angleški jezik
• Ključne besede: vitamin E, vitamin C, selenium, broiler, meat quality
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2019
• Št. strani: Str. 6733-6741
• Številčenje: Vol. 98, no. 12
• PID: 20.500.12556/RUL-129220
• UDK: 636.5.084/.087:637.5
• ISSN pri članku: 0032-5791
• DOI: 10.3382/ps/pez389
• COBISS.SI-ID: 4269192
• Datum objave v RUL: 30.08.2021

Gradivo je del revije

• Naslov: Poultry science
• Skrajšan naslov: Poultry sci.
• Založnik: Oxford University Press
• ISSN: 0032-5791
• COBISS.SI-ID: 5679367

Licence

• Licenca: CC BY-NC-ND 4.0, Creative Commons Priznanje avtorstva-Nekomercialno-Brez predelav 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by-nc-nd/4.0/deed.sl
• Opis: Najbolj omejujoča licenca Creative Commons. Uporabniki lahko prenesejo in delijo delo v nekomercialne namene in ga ne smejo uporabiti za nobene druge namene.
• Začetek licenciranja: 12.06.2019

Sekundarni jezik

• Jezik: Ni določen
• Ključne besede: perutnina, pitovni piščanci, prehrana živali, vitamini, vitamin E, vitamin C, selen, laneno olje, meso, kakovost