High dietary concentrations of methionine reduce the selenium content, glutathione peroxidase activity and oxidative stability of chicken meat
|Kateg. publikace||Vědecké publikace impaktované|
Three experiments (EXP) were conducted using 270 male chicks Ross 308 in each for 42, 38 and 35 days. The basal diets (treatment 1) for three EXPs contained the identical ingredients, and the concentration of selenium (Se), methionine (Met) and total sulphur amino acids (TSAA) in the control diet was 0.11 mg/kg, 5.65 g/kg and 9.25 g/kg, respectively. Chicks in dietary treatment 2 were fed a basal diet supplemented with 0.3 mg/kg of Se (EXP 1, 2 and 3) and in dietary treatment 3 were fed a basal diet with addition of 0.3 mg/kg of Se and 1 g/kg (EXP 1 and 2) or 2.5 g/kg of DL-Methionine (EXP 3). In EXP 1, sodium selenite and, in EXP 2 and 3, Se-enriched yeast were used as a sources of supplemental selenium, respectively. The addition of Met decreased the concentration of Se (P < 0.001) in breast meat and reduced glutathione peroxidase activity and the oxidative stability of raw breast muscle (P = 0.019, P < 0.001) and breast meat stored for 3 days (P = 0.016, P = 0.006) in EXP 2 and 3.
|Projekt||Udržitelný rozvoj chovu hospodářských zvířat v evropském modelu multifunkčního zemědělství|
|Oddělení||Fyziologie výživy a jakost produkce|
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