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Influence of selenium and methionine intake of the female chicken on lipid oxidation in the thigh muscles of progeny

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Abstract

The effects of supplementing Langshan breeding hen diets with selenium (Se) and methionine (Met) on lipid oxidation in the thigh muscles of their progeny were studied. The hens were fed a basal corn/soybean diet (0.13 mg of Se/kg) supplemented with 0, 0.30, or 0.60 mg of Se/kg from Sel-Plex and 0.32, 0.40, or 0.54 % Met for the 30-day adaptation period and 70-day experimental period. After the thighs of 90-day-old progeny were cooked and stored at 4 °C for either 6 h or 3 days, the contents of volatile oxidative compounds, phospholipids, and free fatty acids were measured to evaluate the development of lipid oxidation. From the view of main effect, the contents of hexanal and 1-hexanol were significantly decreased with Se supplementation from 0.00 to 0.60 mg of Se/kg (P < 0.05) at the end of 6 h storage. Met supplementation significantly decreased the contents of heptanal and 1-hexanol (P < 0.05). Supplementation of 0.54 % Met significantly increased the free fatty acids contents, compared with 0.32 % at the end of 6 h storage (P < 0.05). It was concluded that supplementation of the maternal diet with 0.32 % Met, or combination of 0.60 mg of Se/kg and 0.40 % Met, decreased the content of hexanal effectively. Supplementation of 0.54 % Met and 0.30 or 0.60 mg of Se/kg markedly increased the contents of total unsaturated fatty acids. Se and Met supplementation of the maternal diets enhanced the antioxidant activity of progeny thigh muscles.

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Acknowledgments

This work was sponsored by the national key research program of China, “Fundamental Research on Effects of Maternal and Nutrition Levels in Newborn Stage on Carcass Quality of Livestock and Poultry and its Formation Mechanism” (No. 2004CB117505) .

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None.

Compliance with Ethics Requirements

All institutional and national guidelines for the care and use of laboratory animals were followed.

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Authors and Affiliations

  1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, No. 1, Weigang, Nanjing, 210095, People’s Republic of China

    Yawei Zhang, Shuqin Xu, Hongguo Jin, Rongrong Wang & Zengqi Peng

  2. Synergetic Innovation Center of Food Safety and Nutrition, Nanjing, 210095, People’s Republic of China

    Yawei Zhang & Zengqi Peng

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  1. Yawei Zhang
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  2. Shuqin Xu
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  3. Hongguo Jin
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  4. Rongrong Wang
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  5. Zengqi Peng
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Correspondence to Zengqi Peng.

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Zhang, Y., Xu, S., Jin, H. et al. Influence of selenium and methionine intake of the female chicken on lipid oxidation in the thigh muscles of progeny. Eur Food Res Technol 240, 83–91 (2015). https://doi.org/10.1007/s00217-014-2309-6

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  • DOI: https://doi.org/10.1007/s00217-014-2309-6

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