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Effect of different selenium sources on production performance and biochemical parameters of broilers
1College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China.
Journal of Animal Physiology and Animal Nutrition
|December 17, 2013
Summary
Selenium supplementation in broiler diets impacts oxidation resistance. Selenium yeast enhanced antioxidant capacity more than sodium selenite, though production performance remained unaffected.
Area of Science:
- Animal Nutrition
- Trace Element Metabolism
- Poultry Science
Background:
- Selenium (Se) is a vital trace element for animal and human health.
- Dietary Se supplementation is a common practice in livestock, particularly poultry.
- Understanding the impact of different Se sources is crucial for optimizing broiler nutrition.
Purpose of the Study:
- To evaluate the effects of different selenium sources on broiler performance.
- To assess the impact on immune status, meat quality, and tissue Se content.
- To comprehensively determine the optimal selenium source for broilers.
Main Methods:
- 324 one-day-old AA broilers were randomly assigned to three Se treatments.
- The feeding trial lasted 42 days, divided into two periods.
- Key performance indicators, immune traits, oxidation resistance markers, and meat quality were analyzed.
Main Results:
- No significant differences were observed in growth performance, slaughter traits, immune status, or meat quality across Se sources.
- Selenium yeast significantly increased serum glutathione peroxidase (GSH-Px) and total superoxide dismutase (T-SOD) activities.
- Selenium yeast also enhanced antioxidant capacity (T-AOC) and hydroxyl radical inhibition while reducing malondialdehyde (MDA) content compared to sodium selenite.
Conclusions:
- Dietary selenium source does not significantly affect broiler production performance.
- Selenium yeast demonstrates superior efficacy in enhancing antioxidant status and oxidation resistance in broilers compared to sodium selenite.
- These findings suggest selenium yeast as a potentially more effective form for improving broiler health and meat quality through antioxidant mechanisms.
