Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F12%3A%230001564" target="_blank" >RIV/00027014:_____/12:#0001564 - isvavai.cz</a>

Result on the web

<a href="http://www.vuzv.cz/sites/File/_privat/12001.pdf" target="_blank" >http://www.vuzv.cz/sites/File/_privat/12001.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2011.07.103" target="_blank" >10.1016/j.foodchem.2011.07.103</a>

Result language

angličtina

Original language name

Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers

Original language description

Information on the combined effect of dietary vitamin C and Se on the composition and oxidative stability of meat of broilers is not available in the literature. In the present experiment, male broiler chickens were fed a maize-wheat-soya diet supplemented with vitamin C at 280 and 560 mg/kg of diet, and Se (sodium selenite or selenised yeast; Se) at 0.3 mg/kg for 5 weeks. After slaughter, samples of thigh meat were analysed. The supplementation of diets with vitamin C or Se increased the protein concentration of the meat at the expense of fat. Vitamin C supplementation increased the vitamin C content of the meat in a dose-dependent manner and decreased the vitamin A concentration in the meat of broilers fed diets with sodium selenite or without a Se supplement. In the meat of the broilers that were fed these diets, the vitamin C decreased the lipid oxidation in meat that was stored for 5 days. No sparing effect of vitamin C was apparent on the amount of vitamin E in the meat. Selenise

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GH - Nutrition of farm animals

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2012

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

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Volume of the periodical

130

Issue of the periodical within the volume

3

Country of publishing house

GB - UNITED KINGDOM

Number of pages

5

Pages from-to

660-664

UT code for WoS article

000296039400028

EID of the result in the Scopus database

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