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首页> 外文期刊>Poultry Science >The effects of dietary Selenium-yeast level on glutathione peroxidase activity, tissue Selenium content, growth performance, and carcass and meat quality of broilers
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The effects of dietary Selenium-yeast level on glutathione peroxidase activity, tissue Selenium content, growth performance, and carcass and meat quality of broilers

机译：膳食硒 - 酵母水平对谷胱甘肽过氧化物酶活性，组织硒含量，生长性能和胴体和肉类品质的影响

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摘要

The present study was conducted to assess effects of selenium (Se)-yeast supplementation on glutathione peroxidase activity, Se levels in tissues, growth performance, carcass, and meat composition in broilers. A total of 275 one-d-old Cobb 500 broilers of both sexes were randomly allotted to 1 of 5 treatments during a 42-d period. The 5 treatments differed only in Se content: group 1 had no additional Se (background only); groups 2, 3, and 4 received 0.3 mg/kg of added Se from the beginning of the trial until d 21, whereas in the second half of the study (from d 22 to 42), these groups received 0.3, 0.6, and 0.9 mg/kg of added Se, respectively; and group 5 received 0.9 mg/kg of Se for the entire experimental period. At the end of the study, the control group showed significantly lower (P & 0.01) glutathione peroxidase activity in blood plasma compared to Se-supplemented groups. Regarding Se concentration in various tissues, the groups receiving Se yeast showed higher plasma, feces, and meat Se contents than the control group (P & 0.01). Supplementation of Se improved broilers' body weight, weight gain and feed conversion ratio (P & 0.01). Dressing percentage was lower in the control group and the group with 0.3 mg/kg of added Se compared to other experimental groups (0.6 and 0.9 mg/kg of dietary Se). The proportion of less valuable carcass parts (wings and legs) was higher (P & 0.01) in the group fed the basal diet compared to groups supplemented with 0.9 mg/kg of Se. Initial and ultimate pH values differed among experimental groups (P & 0.05). Supplementation of Se improved the broiler's antioxidative resistance, growth performance, carcass quality, and chemical composition of meat.
机译：进行本研究以评估硒（SE） - 肥胖的过氧化物酶活性，组织，生长性能，胴体和肉类组合物中的谷胱甘肽的影响。在42-D期间，共有275个双人的一只二级COBB 500肉鸡的两性肉鸡在5个治疗中。 5种治疗仅在SE含量中不同：第1组没有额外的SE（仅限后台）;从试验开始之前2,3和4组接受0.3mg / kg加入的SE，直到D 21，而在研究的下半部分（从D 22至42开始），这些基团得到0.3,0.6和0.9分别加入SE的Mg / kg;和整个实验期间，第5组接受0.9mg / kg SE。与SE补充基团相比，对照组在血浆中显示出显着降低（P＆amp; 0.01）谷胱甘肽过氧化物酶活性。关于各种组织中的Se浓度，接受Se酵母的基团显示比对照组的更高的血浆，粪便和肉类含量（P＆amp; 0.01）。补充SE改善的肉鸡体重，体重增加和饲料转化率（P＆amp; 0.01）。对照组敷料百分比较低，与其他实验组（0.6和0.9mg / kg膳食SE）相比，含有0.3mg / kg的组。与补充含有0.9mg / kg Se的组的基团，在基础饮食中，饲喂基底饮食的组较低（P＆amp; 0.01）的比例较高（P＆amp; 0.01）。实验组之间的初始和最终pH值不同（P＆amp; 0.05）。 SE改善肉鸡的抗氧化抗性，生长性能，胴体品质和肉类化学成分的补充。

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