The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat

The aim of the present study was to investigate the effect of selenium yeast and phytobiotic on the storage capacity, selected quality parameters of meat and content of selenium in muscles obtained from broilers. In the experiment, 1440 male broiler chickens (Ross 308) were randomly assigned to four...

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Autores principales:	Damian Konkol, Małgorzata Korzeniowska, Henryk Różański, Wanda Górniak, Marita Andrys, Sebastian Opaliński, Ewa Popiela, Mariusz Korczyński
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	selenium meat quality phytoncides broilers water-holding capacity oxidative changes Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/6ee846515de34f5885d46306738a18e3
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spelling	oai:doaj.org-article:6ee846515de34f5885d46306738a18e32021-11-25T17:32:35ZThe Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat10.3390/foods101125582304-8158https://doaj.org/article/6ee846515de34f5885d46306738a18e32021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2558https://doaj.org/toc/2304-8158The aim of the present study was to investigate the effect of selenium yeast and phytobiotic on the storage capacity, selected quality parameters of meat and content of selenium in muscles obtained from broilers. In the experiment, 1440 male broiler chickens (Ross 308) were randomly assigned to four research groups: group received no additive (G1), group received a supplement of 0.3 mg Se (as sodium selenite)/kg of feed mixture (G2), group received 0.2 g phytobiotic and 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G3) and group received 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G4). Measurement of pH, determination of water retention capacity, degree of advancement of oxidative changes and selenium content in muscles were performed. Samples of chickens’ breast and thigh muscles were microbiologically analyzed. The additives significantly influenced the level of oxidation in muscles and the incorporation of selenium. The meat of chickens receiving organic selenium was characterized by significantly lower dynamics of oxidative changes. The studies carried out showed that selenium in organic form had better absorption.Damian KonkolMałgorzata KorzeniowskaHenryk RóżańskiWanda GórniakMarita AndrysSebastian OpalińskiEwa PopielaMariusz KorczyńskiMDPI AGarticleseleniummeat qualityphytoncidesbroilerswater-holding capacityoxidative changesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2558, p 2558 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	selenium meat quality phytoncides broilers water-holding capacity oxidative changes Chemical technology TP1-1185
spellingShingle	selenium meat quality phytoncides broilers water-holding capacity oxidative changes Chemical technology TP1-1185 Damian Konkol Małgorzata Korzeniowska Henryk Różański Wanda Górniak Marita Andrys Sebastian Opaliński Ewa Popiela Mariusz Korczyński The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat
description	The aim of the present study was to investigate the effect of selenium yeast and phytobiotic on the storage capacity, selected quality parameters of meat and content of selenium in muscles obtained from broilers. In the experiment, 1440 male broiler chickens (Ross 308) were randomly assigned to four research groups: group received no additive (G1), group received a supplement of 0.3 mg Se (as sodium selenite)/kg of feed mixture (G2), group received 0.2 g phytobiotic and 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G3) and group received 0.3 mg Se as 0.1 g selenium yeast per 1 kg of feed mixture (G4). Measurement of pH, determination of water retention capacity, degree of advancement of oxidative changes and selenium content in muscles were performed. Samples of chickens’ breast and thigh muscles were microbiologically analyzed. The additives significantly influenced the level of oxidation in muscles and the incorporation of selenium. The meat of chickens receiving organic selenium was characterized by significantly lower dynamics of oxidative changes. The studies carried out showed that selenium in organic form had better absorption.
format	article
author	Damian Konkol Małgorzata Korzeniowska Henryk Różański Wanda Górniak Marita Andrys Sebastian Opaliński Ewa Popiela Mariusz Korczyński
author_facet	Damian Konkol Małgorzata Korzeniowska Henryk Różański Wanda Górniak Marita Andrys Sebastian Opaliński Ewa Popiela Mariusz Korczyński
author_sort	Damian Konkol
title	The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat
title_short	The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat
title_full	The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat
title_fullStr	The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat
title_full_unstemmed	The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat
title_sort	use of selenium yeast and phytobiotic in improving the quality of broiler chicken meat
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/6ee846515de34f5885d46306738a18e3
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The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat

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