Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/33490
metadata.artigo.dc.title: Supplementation of selenomethionine at different ages and levels on meat quality, tissue deposition, and selenium retention in broiler chickens
metadata.artigo.dc.creator: Silva, Vanessa Avelar
Clemente, Alisson Hélio Sampaio
Nogueira, Bernardo Rocha Franco
Carvalho, Andressa Carla de
Freitas, Luís Filipe Villas Boas de
Ramos, Alcinéia de Lemos Souza
Bertechini, Antônio Gilberto
metadata.artigo.dc.publisher: Oxford Academic
metadata.artigo.dc.date.issued: May-2019
metadata.artigo.dc.identifier.citation: SILVA, V. A. et al. Supplementation of selenomethionine at different ages and levels on meat quality, tissue deposition, and selenium retention in broiler chickens. Poultry Science, [S.l.], v. 98, n. 5, p. 2150 - 2159, May 2019.
metadata.artigo.dc.description.abstract: The aim of the present study was to verify the effect of selenomethionine (SM) supplementation in the diet of chickens on performance, carcass yield, apparent retention, meat quality, and selenium (Se) deposition in tissues. In the first experiment, 2,100 day-old male chicks from the Hubbard Flex strain were randomly distributed in 84 plots with 12 treatments and 7 replicates. The treatments consisted of SM (1,600 ppm) supplementation at levels of 0.3 and 0.5 ppm in substitution of sodium selenite (45.7%) in different preslaughter phases. In the second experiment, 224 day-old male chicks from Hubbard Flex strain were randomly distributed in 28 metabolic cages. Poultry were distributed in 4 treatments with 7 replicates (8 poultry) in the experimental period from 1 to 21 D and experimental plot with 4 poultry aged from 22 to 42 D. Treatments consisted of 4 SM addition levels (0.3, 0.4, 0.5, and 0.6 ppm). In both experiments, the performance (1 to 21 and 1 to 42 D), carcass yield and cuts, apparent retention of Se (33 to 35 D), physical and chemical characteristics of the breast meat were evaluated: objective color, drip loss (DL), cooking loss (CL), pH, peroxide value, and Se deposition in tissues. In experiment I, it was found that SM at 0.3 ppm improved the weight gain and feed conversion of 1 to 42 D. The use of SM at 0.5 ppm resulted in lower DL and CL. The highest Se deposition in muscles was obtained using the SM at 0.5 ppm of 1 to 42 D. Using the SM at 0.5 ppm, only in the last week there was a deposition similar to the use of SM at 0.3 ppm of 1 to 42 D. In experiment II, it can be observed that increased SM levels provided lower DL and lower pH values. Se deposition in tissues of broiler chickens increased linearly at the SM level from 0.3 to 0.6 ppm.
metadata.artigo.dc.identifier.uri: https://academic.oup.com/ps/article-abstract/98/5/2150/5257785?redirectedFrom=fulltext
http://repositorio.ufla.br/jspui/handle/1/33490
metadata.artigo.dc.language: en_US
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