Effects of yeast selenium on growth performance,carcass traits,meat quality and antioxidant performance of broilers
The experiment was to investigate the effects of yeast selenium on the growth performance,carcass traits,meat quality,and an-tioxidant capacity of broilers.A total of 150 1-day-old white feather male broilers were selected and randomly divided into 5 groups with 6 replicates per group and 5 chickens per replicate.The control group was fed with corn-soybean meal based diet,and each experimental group was fed with the same diet supplemented with 0.1,0.2,0.3 and 0.4 mg/kg of yeast selenium,respectively.The preliminary experiment las-ted for 7 days,and the formal experimental period was 42 days.The results showed that yeast selenium in each experimental group had no significant effect on growth performance and carcass traits(P＞0.05).In terms of meat quality,the pH value at 45 minutes after slaughter and the a∗value in Groups Ⅲ and Ⅳ were both significantly higher than the those of the control group(P＜0.05).There was a significant increase in the pH value of Groups Ⅱ,Ⅲ and Ⅳ at 24 hours after slaughter,compared with that of the control group(P＜0.05).In terms of antioxidant properties,the SOD values of Group Ⅳ were significantly higher than those of the other groups(P＜0.01).The CAT activities of Groups Ⅱ and Ⅲ were significantly higher than those of the control group(P＜0.05).There was a significant difference(P＜0.01)in GSH-Px between Group Ⅲ and the other groups in the experiment.Above all,the optimum amount of yeast selenium added to the broilers.diet was 0.3 mg/kg.
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