<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>With the increase in consumers’ concern for safe food, it is highly imperative for livestock farmers to adopt feeding practices that enhance good health and high-quality products. A 49-day trial was conducted to ascertain effect of vitamin E and selenium (VE + Se) on performance, haematological indices and oxidative stability of chicken meat. A total of 150 Ross 7-day-old chicks were weighed and allotted to five treatments comprising dietary levels of 0 mg VE + 0 mg SE (Control), 100 mg VE + 0.05 mg Se, 200 mg VE + 0.1 mg Se, 300 mg VE + 0.15 mg Se and 400 mg VE + 0.2 mg Se per kg of feed in a completely randomised design. Feed and water were provided <italic>ad libitum</italic>. The data collected on performance, haematological indices and oxidative stability of meat were subjected to a one-way analysis of variance in a completely randomised design. Performance indices were significantly (<italic>p</italic> &lt; 0.05) influenced by VE + Se supplementation. Mean daily live-weight gain (48.68 g /bird /day) was highest (<italic>p</italic> &lt; 0.05) in the 400 mg VE + 0.2 mg group. The mean daily feed intake (g /bird / day) was highest in birds fed the diet containing 200 mg VE + 0.1 mg. The least or best feed conversion ratio (FCR) was observed in the group fed 400 mg VE + 0.2 mg SE. Glutathione peroxidase (GSH-Px) increased as the level of VE + Se increased with the highest activity in 400 mg VE + 0.2 mg Se group. The highest packed cell volume, haemoglobin and red blood cell values were observed in birds fed the diet containing 400 mg VE + 0.20 mg Se. In conclusion, to ensure good performance of the chickens and improved oxidative stability of chicken meat in hot climate, feeding broilers VE + SE at 400 mg VE + 0.2 mg Se is recommended.</p>
</abstract>

With the increase in consumers’ concern for safe food, it is highly imperative for livestock farmers to adopt feeding practices that enhance good health and high-quality products. A 49-day trial was conducted to ascertain effect of vitamin E and selenium (VE + Se) on performance, haematological indices and oxidative stability of chicken meat. A total of 150 Ross 7-day-old chicks were weighed and allotted to five treatments comprising dietary levels of 0 mg VE + 0 mg SE (Control), 100 mg VE + 0.05 mg Se, 200 mg VE + 0.1 mg Se, 300 mg VE + 0.15 mg Se and 400 mg VE + 0.2 mg Se per kg of feed in a completely randomised design. Feed and water were provided ad libitum. The data collected on performance, haematological indices and oxidative stability of meat were subjected to a one-way analysis of variance in a completely randomised design. Performance indices were significantly (p < 0.05) influenced by VE + Se supplementation. Mean daily live-weight gain (48.68 g /bird /day) was highest (p < 0.05) in the 400 mg VE + 0.2 mg group. The mean daily feed intake (g /bird / day) was highest in birds fed the diet containing 200 mg VE + 0.1 mg. The least or best feed conversion ratio (FCR) was observed in the group fed 400 mg VE + 0.2 mg SE. Glutathione peroxidase (GSH-Px) increased as the level of VE + Se increased with the highest activity in 400 mg VE + 0.2 mg Se group. The highest packed cell volume, haemoglobin and red blood cell values were observed in birds fed the diet containing 400 mg VE + 0.20 mg Se. In conclusion, to ensure good performance of the chickens and improved oxidative stability of chicken meat in hot climate, feeding broilers VE + SE at 400 mg VE + 0.2 mg Se is recommended.

Dietary supplementation of Vitamin E and selenium on performance and oxidative stability of meat of broiler chickens in a hot climate

Department of Animal Production and Health

Department of Food Science and Technology

Agricultura Tropica et Subtropica

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

With the increase in consumers’ concern for safe food, it is highly imperative for livestock farmers to adopt feeding practices that enhance good health and...

Dietary supplementation of Vitamin E and selenium on performance and oxidative stability of meat of broiler chickens in a hot climate

Pubblicato online: 30 mar 2021

Pagine: 24 - 31

Ricevuto: 19 ago 2020

Accettato: 11 feb 2021

DOI: https://doi.org/10.2478/ats-2021-0003

Parole chiave
haematology indices, performance, feed intake, antioxidant enzymes, oxidative stability, broiler chickens

© 2021 Deji Abiodun Ekunseitan et al., published by Sciendo

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

Dietary supplementation of Vitamin E and selenium on performance and oxidative stability of meat of broiler chickens in a hot climate

Pubblicato online: 30 mar 2021

Pagine: 24 - 31

Ricevuto: 19 ago 2020

Accettato: 11 feb 2021

DOI: https://doi.org/10.2478/ats-2021-0003

Parole chiavehaematology indices, performance, feed intake, antioxidant enzymes, oxidative stability, broiler chickens

© 2021 Deji Abiodun Ekunseitan et al., published by Sciendo

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

Parole chiave
haematology indices, performance, feed intake, antioxidant enzymes, oxidative stability, broiler chickens