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

Author:
Ahmad, Hussain, Tian, Jinke, Wang, Jianjun, Khan, Muhammad Ammar, Wang, Yuanxiao, Zhang, Lili, Wang, Tian
Source:
Journal of agricultural and food chemistry 2012 v.60 no.29 pp. 7111-7120
ISSN:
1520-5118
Subject:
antioxidant activity, breast meat, chickens, enzyme activity, glutathione peroxidase, lipid peroxidation, oxidative stability, selenium, sodium selenite, superoxide dismutase, yeasts
Abstract:
The effects of sodium selenite (SS) and selenium yeast (SY) alone and in combination (MS) on the selenium (Se) content, antioxidant enzyme activities (AEA), total antioxidant capacity (TAC), and oxidative stability of chicken breast meat were investigated. The results showed that the highest (p < 0.05) glutathione peroxidase (GSH-Px) activity was found in the SS-supplemented chicken breast meat; however, SY and MS treatments significantly increased (p < 0.05) the Se content and the activities of catalase (CAT), total superoxide dismutase (T-SOD), and TAC, but decreased (p < 0.05) the malondialdehyde (MDA) content at 42 days of age. Twelve days of storage at 4 °C decreased (p < 0.05) the activity of the GSH-Px, but CAT, T-SOD, and TAC remained stable. SY decreased the lipid oxidation more effectively in chicken breast meat. It was concluded that SY and MS are more effective than SS in increasing the AEA, TAC, and oxidative stability of chicken breast meat.
Agid:
314577