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Currently there is a focus on the development of functional poultry products capable of enrichment by selenium, vitamin E, iodine and fatty acids of the third order. Since there is a lack of data about various selenium sources and its synergistic effect on sensory and other properties of vitamin E enriched poultry, the objective of this research was to examine the effect of addition of selenium in broilers diet on meat quality. The amount of Se in the diet was increased from 0.15 mg.kg-1 feed (control group) to 0.5 mg.kg-1 feed. Addition of Se had no significant effect (p > 0.05) on cooking and thawing losses, as well as on the majority of sensory attributes, adhesiveness, cohesiveness of chicken breast samples. Aftertaste (p < 0.05), hardness (p < 0.001) and resilience (p < 0.001) of the texture of the samples increased along with the increased amount of Se in bird diet. Mean values of the sensory attributes of thigh muscles showed no significant differences among the samples in case of intensities of odor and taste attributes; however, firmness and chewiness of the tested samples increased by increasing the amount of Se in the feed (p > 0.05). In addition, Se did not have significant influence on meat cooking or thawing losses. The results of this study showed that 0.15 mg and 0.5 mg of selenium in complex with 40 mg of vitamin E could be added to broiler diet without having negative effect on technological or sensory properties of the broiler meat and acceptability.

Copyright of European Poultry Science / Archiv für Geflügelkunde is the property of Verlag Eugen Ulmer and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of European Poultry Science / Archiv für Geflügelkunde is the property of Verlag Eugen Ulmer and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to investigate the effects of diets with supplemented oils, selenium and vitamin E on the contents malondialdehydes (MDA) and fatty acids profile, texture properties and sensory quality of laying hens eggs. In total, 48 Lohman Brown laying hens 28 weeks old were assigned to four treatment groups (12 hens per each treatment group) and fed with one of the experimental diets for 8 weeks and keeping in the same conditions. The content of MDA in fresh raw eggs ranged from 0.204 to 0.232 µmol/kg sample, SFA concentration in egg yolk in experimental groups had tendency to decreased from 0.44 to 1.02 percent (P<0.05), MUFA - in experimental group I - decreased 1.31 percent (P>0.05), in experimental group II also decreased 0.93 percent (P>0.05), but PUFA increased in experimental group I - 0.35 percent (P>0.05), compared to the control group. The results of present study showed that oil derived from sunflowers or rapeseed can be used with organic or inorganic selenium as supplements to the diet of laying hens without any significantly negative effect on eggs sensory and texture properties, acceptability. Compound feed supplemented with different oils and selenomethionine did improve omega 6 and omega 3 ratio respectively 9.18 and 1.41 point (P<0.05) compared with control group, but increased MDA level on storage and fresh eggs. [ABSTRACT FROM AUTHOR]