Methionine and selenium yeast supplementation of the maternal diets affects color, water-holding capacity, and oxidative stability of their male offspring meat at the early stage.
Four hundred fifty 52-wk-old Lang-shan breeding hens (dual-purpose type, an indigenous poultry breed of China) were randomly divided into 9 treatments with 5 replicates each treatment. They were fed corn-soybean diets with 0, 0.30, and 0.60 mg of Se/kg from Se yeast and 3.2, 4.0, and 5.4 g of dl-Met/kg, respectively. After incubation, 250 chickens each treatment were randomly divided into 5 replicates and fed the same diet. At 21 d old, 10 male chicks in each treatment were slaughtered. There results were as follows. (1) The Se content significantly increased with the increase of Se yeast supplementation (P < 0.01). (2) The carbonyl content of the myofibrillar protein significantly decreased with the increase of Met supplementation (P < 0.01) and the carbonyl content of the 0 mg of Se/kg treatment was higher than the 0.3 mg of Se/kg treatment (P < 0.01). (3) Selenium supplementation at 0.30 and 0.60 mg/kg significantly decreased malondialdehyde content compared with that of 0 mg of Se/kg (P < 0.01) and 4.0 and 5.4 g of Met/kg supplementation significantly decreased malondialdehyde content compared with that of 3.2 g of Met/kg (P < 0.01). (4) Supplementation of Met at 5.4 g/kg significantly increased International Commission on Illumination a* value compared with 3.2 and 4.0 g of Met/kg (P < 0.01). Supplementation of Se at 0.6 mg/kg significantly increased a* value compared 0 and 0.3 mg of Se/kg (P < 0.01) and 0 mg of Se/kg significantly increased b* value compared with 0.30 and 0.60 mg of Se/kg (P < 0.01). (5) Selenium supplemented at 0.30 and 0.60 mg/kg decreased drip loss compared with 0 mg of Se/kg and 4.0 and 5.4 g of Met/kg decreased drip loss compared with 3.2 g of Met/kg, respectively. The conclusion was drawn that Met and Se yeast supplementation of the maternal diets could improve color, water-holding capacity, and oxidative stability of male offspring meat to an extent.
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P. R. China.
Z G
ZG
Wang
X J
XJ
Pan
Z Q
ZQ
Peng
R Q
RQ
Zhao
G H
GH
Zhou
D000821:Animal Feed / Q000032:analysis; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D002645:Chickens; D003296:Cooking; D019587:Dietary Supplements; D005260:Female; D008297:Male; D008460:Meat / Q000592:standards*; D008715:Methionine / Q000737:chemistry / Q000494:pharmacology*; D016566:Organoselenium Compounds / Q000494:pharmacology; D018384:Oxidative Stress; D012643:Selenium / Q000737:chemistry / Q000494:pharmacology*; D014867:Water; D015003:Yeasts / Q000737:chemistry*
D016566:Organoselenium Compounds; D014867:Water; D008715:Methionine; D012643:Selenium