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.
Wang
Z G
ZG
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.
Pan
X J
XJ
Peng
Z Q
ZQ
Zhao
R Q
RQ
Zhou
G H
GH
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