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Cilj ovog istraživanja je bio da se utvrdi uticaj različitih količina organskog selena u ishrani pataka na ekonomske parametre tova. Eksperiment je sproveden na ukupno 240 jednodnevnih pačića poreklom iz komercijalne inkubatorske stanice, zasnovan na grupno-kontrolnom sistemu i trajao je 49 dana (kontrolna grupa K – bez dodatka organskog selena, ogledna OI grupa – sa dodatkom 0,20 mg/kg organskog selena, ogledna OII grupa – uz dodatak 0,40 mg/kg organskog selena, i ogledna OIII grupa – uz dodatak 0,60 mg/kg organskog selena). Proizvodni rezultati (telesna masa, prosečni dnevni prirast, konverzija hrane) i parametri ekonomske efikasnosti tova brojlera (EPEF, EBI) su izračunati za dva perioda (od 0. do 14. dana; od 0. do 49. dana). Dodavanje organskog selena u različitim količinama uticalo je na masu, prirast, potrošnju hrane i konverziju kod pataka 14., odnosno 49. dana. Najbolje vrednosti EPEF i EBI zabeležene su u grupama pačića koje su hranjene uz dodatak 0,2 mg/kg, odnosno 0,4 mg/ kg organskog selena u odnosu na kontrolnu grupu i grupu koja je u hrani dobijala 0,6 mg/kg organskog selena.

The aim of the present study was to assess effects of selenium (Se)-yeast diet supplementation on performance and carcass composition in ducks. The study was performed on 240 1-day old ducklings of the same origin (Cherry Valley hybrid), during a 49-day period, which were fed diets supplemented with the following four different levels of Se yeast (ALKOSEL (R) R397): groups with Se at 0 mg/kg of the diet as-fed, 0.2 mg/kg, 0.4 mg/kg and 0.6 mg/kg. Growth performance (bodyweight, daily weight gain, daily feed intake, feed-conversion ratio) and carcass characteristics (hot and cold carcass weight, chilling losses, dressing percentage, carcass cut yields, and percentage of tissues in breast and thighs with drumsticks) of the ducks were determined. Animals fed high-Se diets (0.4 mg/kg) had higher (P < 0.05) final bodyweight and daily weight gain (from 15 to 49 days) compared with those fed diets with inadequate (0 mg/kg) or with supranutritional (0.6 mg/kg) Se levels. Ducks fed only with basal diet showed a higher (P < 0.05) feed-conversion ratio (from 15 to 49 days) compared with those supplemented with Se at 0.4 mg/kg and 0.6 mg/kg. Dressing percentage was higher (P < 0.01) in the control group (69.50%) than in the group with Se added at 0.6 mg/kg (66.85%). The weights of basic cuts from the duck carcasses did not significantly differ among compared groups. Moreover, the percentage of skin with subcutaneous fat in breast and thighs with drumsticks increased in Se-supplemented groups compared with the control group, while the opposite was determined with the percentage of muscle. It was concluded that a diet containing 0.4 mg of added Se per kilogram produced the greatest growth-performance results in ducks.

The aim of this study was to assess how dietary supplementation of organic selenium affected carcass and meat quality, tissue selenium content and glutathione peroxidase activity in ducks. The study was performed on 240 one-day old ducklings of the same origin (Cherry Valley hybrid), during a 49-day period, that were fed diets supplemented with four different levels of selenium yeast (ALKOSEL (R) R397): groups with 0 mg/kg, 0.2 mg/kg, 0.4 mg/kg and 0.6 mg/kg added Se. Live weight, carcass characteristics, meat quality characteristics, chemical composition of meat, selenium content in plasma, feces, liver and meat, as well as plasma glutathione peroxidase activity were determined. Animals fed high Se diets (0.4 mg/kg) had higher live weight (P<0.05) compared to those fed diets with inadequate (0 mg/kg) or with supranutritional (0.6 mg/kg) Se levels. Chemical analysis of meat revealed differences in moisture, protein and lipid content among compared groups. Breast meat from the group with the highest dietary Se (0.6 mg/kg) had a higher protein content (P<0.01) compared to breast meat from groups with 0 mg/kg and 0.2 mg/kg added Se. Se supplementation increased significantly Se levels in plasma, liver and muscles, as well as activity of glutathione peroxidase in plasma.

Meat represents food of high biological and nutritional value. Production of poultry meat in the world is continually increasing. Production of duck meat is an important segment of agricultural production in many Asian countries, compared to European countries. In Asia, about 82.6% of the total production of duck meat is produced. According to FAO (Food and Agriculture Organization) data, eight countries from Asia are in the first fifteen world producers of duck meat. In addition to meat, eggs and duck meat products are produced in these countries. Nutritional quality aspect of duck meat is associated with the fat content and composition, oxidative stability, the content of vitamins and minerals, while the sensory quality with the color, marbling, tenderness, juiciness, flavor and taste. These properties depend on several factors that mutually influence each other, among which the most important is the genotype of ducks, nutrition, housing of ducks, climatic conditions, the pre-slaughter treatment of ducks, and way of preserving duck meat. Duck meat is well accepted by consumers because of its sensory properties, high levels of phospholipid content, flavor precursors. Also it has a high content of unsaturated fatty acids that make 60% of total lipids. Because of the nutritional and sensory properties, duck meat is now often recommended in the diet of patients suffering from hypertension, neuralgia, atherosclerosis, tuberculosis and various forms of gastroenteritis., Meso predstavlja namirnicu visoke biološke i nutritivne vrednosti. U svetu se beleži stalni porast proizvodnje mesa živine. Proizvodnja mesa pataka je važan segment poljoprivredne proizvodnje u mnogim azijskim zemljama, u odnosu na evropske zemlje. U Aziji se proizvede oko 82,6% od ukupne proizvodnje mesa pataka. Prema FAO (Food and Agriculture Organization) podacima, osam zemalja iz Azije se nalazi u prvih petnaest svetskih proizvođača mesa pataka. Pored mesa, u ovim zemljama se proizvode pačija jaja i proizvodi od mesa pataka. Nutritivni aspekt kvaliteta mesa pataka odnosi se na sadržaj masti i njihov sastav, oksidativnu stabilnost, sadržaj vitamina i minerala, dok se senzorni kvalitet odnosi na boju, mramoriranost, mekoću, sočnost, miris i ukus. Ova svojstva zavise od većeg broja faktora koji uzajamno utiču jedni na druge, a među kojima su najvažniji genotip pataka, ishrana, način držanja pataka, klimatski uslovi, postupak sa patkama pre klanja, kao i način čuvanja mesa pataka. Meso pataka je dobro prihvatljivo zbog svojih senzornih osobina, sadržaja visokog nivoa fosfolipida, prekursora aroma. Takođe, ima visok sadržaj nezasićenih masnih kiselina koje čine 60% ukupnih lipida. Zbog svojih nutritivnih i senzornih osobina, meso pataka se danas često preporučuje u ishrani pacijenata koji boluju od hipertenzije, neuralgija, ateroskleroze, tuberkuloze i različitih oblika gastroenteritisa.

Meat represents food of high biological and nutritional value. Production of poultry meat in the world is continually increasing. Production of duck meat is an important segment of agricultural production in many Asian countries, compared to European countries. In Asia, about 82.6% of the total production of duck meat is produced. According to FAO (Food and Agriculture Organization) data, eight countries from Asia are in the first fifteen world producers of duck meat. In addition to meat, eggs and duck meat products are produced in these countries. Nutritional quality aspect of duck meat is associated with the fat content and composition, oxidative stability, the content of vitamins and minerals, while the sensory quality with the color, marbling, tenderness, juiciness, flavor and taste. These properties depend on several factors that mutually influence each other, among which the most important is the genotype of ducks, nutrition, housing of ducks, climatic conditions, the pre-slaughter treatment of ducks, and way of preserving duck meat. Duck meat is well accepted by consumers because of its sensory properties, high levels of phospholipid content, flavor precursors. Also it has a high content of unsaturated fatty acids that make 60% of total lipids. Because of the nutritional and sensory properties, duck meat is now often recommended in the diet of patients suffering from hypertension, neuralgia, atherosclerosis, tuberculosis and various forms of gastroenteritis., Meso predstavlja namirnicu visoke biološke i nutritivne vrednosti. U svetu se beleži stalni porast proizvodnje mesa živine. Proizvodnja mesa pataka je važan segment poljoprivredne proizvodnje u mnogim azijskim zemljama, u odnosu na evropske zemlje. U Aziji se proizvede oko 82,6% od ukupne proizvodnje mesa pataka. Prema FAO (Food and Agriculture Organization) podacima, osam zemalja iz Azije se nalazi u prvih petnaest svetskih proizvođača mesa pataka. Pored mesa, u ovim zemljama se proizvode pačija jaja i proizvodi od mesa pataka. Nutritivni aspekt kvaliteta mesa pataka odnosi se na sadržaj masti i njihov sastav, oksidativnu stabilnost, sadržaj vitamina i minerala, dok se senzorni kvalitet odnosi na boju, mramoriranost, mekoću, sočnost, miris i ukus. Ova svojstva zavise od većeg broja faktora koji uzajamno utiču jedni na druge, a među kojima su najvažniji genotip pataka, ishrana, način držanja pataka, klimatski uslovi, postupak sa patkama pre klanja, kao i način čuvanja mesa pataka. Meso pataka je dobro prihvatljivo zbog svojih senzornih osobina, sadržaja visokog nivoa fosfolipida, prekursora aroma. Takođe, ima visok sadržaj nezasićenih masnih kiselina koje čine 60% ukupnih lipida. Zbog svojih nutritivnih i senzornih osobina, meso pataka se danas često preporučuje u ishrani pacijenata koji boluju od hipertenzije, neuralgija, ateroskleroze, tuberkuloze i različitih oblika gastroenteritisa.