<abstract xmlns="http://www.w3.org/1999/xhtml">
<p>The objective of the study was to compare the antioxidative capacity of broiler chicken breast and leg muscles after dietary modulation with selenium (Se) and methionine (Met). Free radical scavenging (ABTS, DPPH) and iron reduction (FRAP) activities were determined as the total antioxidative potential (TEAC), as well the enzyme activity of catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GPx), in relation to concentrations of lipid peroxidation end products (TBARS). Analyses were performed on breast m. <italic>pectoralis superficialis</italic> and <italic>profundus </italic>individually and together. The studied leg muscles included <italic>biceps femoris, gastrocnemicus, iliotiobialis, peroneus longus, sartorius, semimembranosus, semitendinosus</italic> and all leg muscles together. Flex broiler chickens were fed diets supplemented with 6.7, 8.2, 9.7 and 11.2 g DL-methionine/kg feed and Se as sodium selenite and selenized yeast at 0.26, 0.38 and 0.50 mg Se/kg. Greater TEAC and enzyme activities were observed in leg than in breast muscles. Selenium did not change TEAC in muscles sets, but improved antiradical capacity in the <italic>pectoralis major</italic> and <italic>minor, sartorius</italic> and <italic>biceps femoris</italic>. The highest level of methionine increased TEAC in individual leg muscles. Selenium and methionine at the highest concentrations increased SOD activity in the entire group and individual muscles, while Se raised GPx activity. In conclusion, the diet supplementation with selenium and high concentrations of methionine had a greater impact on the antioxidative potential of individual than the whole set of chicken breast and leg muscles. The positive effect of the studied diet modulation could raise the quality and extend the shelf-life of fresh chicken meat.</p>
</abstract>

The objective of the study was to compare the antioxidative capacity of broiler chicken breast and leg muscles after dietary modulation with selenium (Se) and methionine (Met). Free radical scavenging (ABTS, DPPH) and iron reduction (FRAP) activities were determined as the total antioxidative potential (TEAC), as well the enzyme activity of catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GPx), in relation to concentrations of lipid peroxidation end products (TBARS). Analyses were performed on breast m. pectoralis superficialis and profundus individually and together. The studied leg muscles included biceps femoris, gastrocnemicus, iliotiobialis, peroneus longus, sartorius, semimembranosus, semitendinosus and all leg muscles together. Flex broiler chickens were fed diets supplemented with 6.7, 8.2, 9.7 and 11.2 g DL-methionine/kg feed and Se as sodium selenite and selenized yeast at 0.26, 0.38 and 0.50 mg Se/kg. Greater TEAC and enzyme activities were observed in leg than in breast muscles. Selenium did not change TEAC in muscles sets, but improved antiradical capacity in the pectoralis major and minor, sartorius and biceps femoris. The highest level of methionine increased TEAC in individual leg muscles. Selenium and methionine at the highest concentrations increased SOD activity in the entire group and individual muscles, while Se raised GPx activity. In conclusion, the diet supplementation with selenium and high concentrations of methionine had a greater impact on the antioxidative potential of individual than the whole set of chicken breast and leg muscles. The positive effect of the studied diet modulation could raise the quality and extend the shelf-life of fresh chicken meat.

Improvement of Antioxidative Activity of Broiler Muscles after Dietary Modulation with Selenium and Methionine

The Wroclaw University of Environmental and Life Sciences

Department of Functional Food Products Development

Department of Animal Physiology and Biostructure

Acta Veterinaria

This work is licensed under the Creative Commons Attribution 4.0 International License.

The objective of the study was to compare the antioxidative capacity of broiler chicken breast and leg muscles after dietary modulation with selenium (Se) and...

Improvement of Antioxidative Activity of Broiler Muscles after Dietary Modulation with Selenium and Methionine

Online veröffentlicht: 16. März 2024

Seitenbereich: 71 - 90

Eingereicht: 07. Juni 2023

Akzeptiert: 23. Jan. 2024

DOI: https://doi.org/10.2478/acve-2024-0006

Schlüsselwörter
antioxidative enzymes, chicken individual muscles, methionine, selenium, total antioxidative potential

© 2024 Malgorzata Korzeniowska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Improvement of Antioxidative Activity of Broiler Muscles after Dietary Modulation with Selenium and Methionine

Online veröffentlicht: 16. März 2024

Seitenbereich: 71 - 90

Eingereicht: 07. Juni 2023

Akzeptiert: 23. Jan. 2024

DOI: https://doi.org/10.2478/acve-2024-0006

Schlüsselwörterantioxidative enzymes, chicken individual muscles, methionine, selenium, total antioxidative potential

© 2024 Malgorzata Korzeniowska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Schlüsselwörter
antioxidative enzymes, chicken individual muscles, methionine, selenium, total antioxidative potential