EFFECT OF DIFFERENT ORGANIC AND INORGANIC SELENIUM LEVELS ON PERFORMANCE, SELENIUM CONCENTRATIONS OF SOME TISSUES, GLUTATHIONE PEROXIDASE ENZYME ACTIVITY AND MEAT QUALITY IN BROILERS

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dc.contributor.authorGocmen, R.
dc.contributor.authorYazgan, O.
dc.contributor.authorCufadar, Y.
dc.date.accessioned2020-03-26T19:23:43Z
dc.date.available2020-03-26T19:23:43Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractA total of 672 one-day-old male broiler chicks were randomly assigned to eight experiment groups each having four replicate under completely randomized design. The experimental diets were prepared by adding certain amounts of organic (Sel-Plex-50) and inorganic Selenium (Se) (sodium selenite) sources that provided 0, 0.15, 0.30 and 0.60 ppm Se in the basal ration. The experimental period was six weeks. The results revealed that none of the performance parameters were influenced significantly by the treatments. Plasma and liver Se concentration significantly increased with increasing Se levels in the diet. Breast and thigh Se concentration affected by the (source x level interaction). The main significant effect of Se level was on the plasma and liver glutathione peroxidase enzyme activity, which increased with increasing Se levels in the diets. The treatments did not significantly influence thigh and breast pH, hardness, color criteria (L, a, b) or cook loss parameters. Dietary Se levels and sources had a significant effect on the water holding capacity of the breast. Selenium supplementation of broiler diets at the level of 0.60 ppm had a positive effect on tissues Se concentration. Considering the quality of meat, the organic Se source (0.60 ppm) was more effective than the inorganic Se source.en_US
dc.description.sponsorshipScientific Research Projects (BAP) Coordinating Office of Selcuk University, TurkeySelcuk University [09101015]en_US
dc.description.sponsorshipThis project was supported by a grant from the Scientific Research Projects (BAP) (Project number: 09101015) Coordinating Office of Selcuk University, Turkey.en_US
dc.identifier.endpage923en_US
dc.identifier.issn1018-7081en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage916en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/33476
dc.identifier.volume26en_US
dc.identifier.wosWOS:000386434400006en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherPAKISTAN AGRICULTURAL SCIENTISTS FORUMen_US
dc.relation.ispartofJOURNAL OF ANIMAL AND PLANT SCIENCESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectBroileren_US
dc.subjectglutathione peroxidaseen_US
dc.subjectmeat qualityen_US
dc.subjectperformanceen_US
dc.subjectseleniumen_US
dc.titleEFFECT OF DIFFERENT ORGANIC AND INORGANIC SELENIUM LEVELS ON PERFORMANCE, SELENIUM CONCENTRATIONS OF SOME TISSUES, GLUTATHIONE PEROXIDASE ENZYME ACTIVITY AND MEAT QUALITY IN BROILERSen_US
dc.typeArticleen_US

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