Effects of Dietary Sodium Selenite and Selenium Yeast on Antioxidant Enzyme Activities and Oxidative Stability of Chicken Breast Meat

2012 ◽  
Vol 60 (29) ◽  
pp. 7111-7120 ◽  
Author(s):  
Hussain Ahmad ◽  
Jinke Tian ◽  
Jianjun Wang ◽  
Muhammad Ammar Khan ◽  
Yuanxiao Wang ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Antioxidant Enzyme ◽  
Enzyme Activities ◽  
Sodium Selenite ◽  
Dietary Sodium ◽  
Chicken Breast ◽  
Antioxidant Enzyme Activities ◽  
Breast Meat ◽  
Selenium Yeast ◽  
Chicken Breast Meat

scholarly journals Effect of dietary selenium sources on growth performance, breast muscle selenium, glutathione peroxidase activity and oxidative stability in broilers

2008 ◽  
Vol 53 (No. 6) ◽  
pp. 265-269 ◽  
Author(s):  
G. Dlouhá ◽  
S. Ševčíková ◽  
A. Dokoupilová ◽  
L. Zita ◽  
J. Heindl ◽  
...  
Keyword(s):  
Glutathione Peroxidase ◽  
Oxidative Stability ◽  
Growth Performance ◽  
Sodium Selenite ◽  
Selenium Concentration ◽  
Basal Diet ◽  
Breast Muscle ◽  
Dietary Sodium ◽  
Breast Meat ◽  
Dietary Treatments

This study examined the effects of supplementation of dietary sodium selenite and sodium enriched alga <I>Chlorella</I> on growth performance, selenium concentration in breast meat and excreta, activity of glutathione peroxidase in meat, and oxidative stability of meat in broilers. Sexed broiler cockerels Ross 308 were allotted to 3 dietary treatments, each comprising 100 chickens. The basal diet was supplemented with 0 (control) or 0.3 mg/kg Se from sodium selenite (SS) or Se-<I>Chlorella</I> (SCH). Dietary supplementation with SCH increased (<I>P</I> < 0.05) body weight. The breast muscle Se concentration was increased (<I>P</I> < 0.05) by SCH (0.70 mg/kg DM; 0.36 mg/kg DM in control) supplementation, but not (<I>P</I> > 0.05) by SS (0.49 mg/kg DM) supplementation. The concentration of Se in excreta was highest in the SS group. The activity of GSH-Px in breast meat was significant <I>P</I> < 0.05) in all treatments (0.16 U/g in control, 0.30 U/g in SS and 0.23 U/g in SCH group). The inclusion of SCH in the diet enhanced the oxidative stability of meat expressed as reduced malondialdehyde (MDA) values in breast meat after 0; 3 and 5 days storage in refrigerator at 3 to 5°C.

scholarly journals Dietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage

PLoS ONE ◽  
2016 ◽  
Vol 11 (12) ◽  
pp. e0167339 ◽  
Author(s):  
Wen Kai Bai ◽  
Fei Jing Zhang ◽  
Tian Jin He ◽  
Peng Wei Su ◽  
Xiong Zhi Ying ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Chicken Breast ◽  
Subtilis Strain ◽  
Breast Meat ◽  
Chicken Breast Meat

Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl

2016 ◽  
Vol 201 ◽  
pp. 237-242 ◽  
Author(s):  
Haizhou Wu ◽  
Wenjing Yan ◽  
Hong Zhuang ◽  
Mingming Huang ◽  
Jianying Zhao ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Antioxidant Enzyme ◽  
Enzyme Activities ◽  
Partial Substitution ◽  
Antioxidant Enzyme Activities
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