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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

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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.

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Acknowledgments

This work was supported by Razi University that is kindly appreciated.

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Authors and Affiliations

  1. Department of Animal Science, College of Agriculture and Natural Resources, Razi University, Kermanshah, 6715685418, Iran

    Mahmood Habibian, Shahab Ghazi & Mohammad Mehdi Moeini

  2. Department of Animal Science, Faculty of Agriculture, University of Kurdistan, Sanandaj, 661715175, Iran

    Mahmood Habibian

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  1. Mahmood Habibian
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Correspondence to Mahmood Habibian.

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Habibian, M., Ghazi, S. & Moeini, M.M. 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. Biol Trace Elem Res 169, 142–152 (2016). https://doi.org/10.1007/s12011-015-0404-6

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