title: Effects of Dietary Selenium and Vitamin E on Growth Performance, Meat Yield, and Selenium Content and Lipid Oxidation of Breast Meat of Broilers Reared Under Heat Stress.
abstract: This study was conducted using 360 broiler chickens to evaluate the effects of dietary vitamin E (0, 125, and 250 mg/kg), selenium (0, 0.5, and 1 mg/kg), or their different combinations on performance, meat yield, and selenium content and lipid oxidation of breast meat of broilers raised under either a thermoneutral (TN, 24 °C constant) or heat stress (HS, 24 to 37 °C cycling) condition. There was a reduction (P < 0.05) in body weight and feed intake and an increase (P < 0.05) in feed conversion ratio when broilers exposed to HS. In the overall period of the study (1 to 49 days), growth performance of TN broilers was not affected (P < 0.05) by vitamin E and selenium supplementation. However, under HS condition, broilers receiving 250 mg/kg vitamin E and 0.5 mg/kg selenium consumed more (P < 0.05) feed than that of broilers receiving 250 mg/kg vitamin E alone, but similar (P > 0.05) to that of broilers receiving 250 mg/kg vitamin E and 1 mg/kg selenium. The malondialdehyde (MDA) content of the breast meat was increased (P < 0.05), but its selenium content was decreased (P < 0.05) by exposure to HS. The breast meat selenium content was increased (P < 0.05) by selenium supplementation. The breast meat selenium content was decreased (P < 0.05) by supplementation of 250 mg/kg vitamin E to diet of TN birds. However, the breast meat selenium content was increased (P < 0.05) by supplementation of vitamin E under HS condition. The breast meat MDA content was not affected (P > 0.05) by dietary treatments under TN condition. However, the breast meat MDA content was decreased (P < 0.05) by both vitamin E and selenium supplementation under HS condition, and the lowest MDA content was observed in the breast meat of broilers receiving combination of 125 mg/kg vitamin E and 1 mg/kg selenium. The results showed that supplementation of selenium and vitamin E was capable of increasing the selenium content of the breast meat and could improve the lipid oxidation of the breast meat when broilers reared under HS condition.
authors.affiliation: Department of Animal Science, College of Agriculture and Natural Resources, Razi University, Kermanshah, 6715685418, Iran. mahmood_habibiyan@yahoo.com.|Department of Animal Science, Faculty of Agriculture, University of Kurdistan, Sanandaj, 661715175, Iran. mahmood_habibiyan@yahoo.com.
authors.forename: Mahmood
authors.initials: M
authors.lastname: Habibian
authors.affiliation: Department of Animal Science, College of Agriculture and Natural Resources, Razi University, Kermanshah, 6715685418, Iran. shahabghazi@yahoo.co.uk.
authors.forename: Shahab
authors.initials: S
authors.lastname: Ghazi
authors.affiliation: Department of Animal Science, College of Agriculture and Natural Resources, Razi University, Kermanshah, 6715685418, Iran. mmoeini2008@gmail.com.
authors.forename: Mohammad Mehdi
authors.initials: MM
authors.lastname: Moeini
mesh_terms: D000818:Animals; D002645:Chickens; D019587:Dietary Supplements; D005260:Female; D018882:Heat Stress Disorders / Q000188:drug therapy* / Q000378:metabolism*; D006358:Hot Temperature; D050356:Lipid Metabolism / Q000187:drug effects; D008297:Male; D008460:Meat; D010084:Oxidation-Reduction / Q000187:drug effects; D012643:Selenium / Q000627:therapeutic use*; D014810:Vitamin E / Q000627:therapeutic use*
chemical_list: D014810:Vitamin E; D012643:Selenium
keywords: Broilers; Heat stress; Meat quality; Performance; Selenium; Vitamin E