Dietary Orange Pulp and Organic Selenium Effects on Growth Performance, Meat Quality, Fatty Acid Profile, and Oxidative Stability Parameters of Broiler Chickens

Evangelos Zoidis, Panagiotis Simitzis, Dimitrios Kampantais, Petros Katsoulas, Athanasios C. Pappas, George Papadomichelakis and Michael Goliomytis
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Evangelos Zoidis: Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Panagiotis Simitzis: Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Dimitrios Kampantais: Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Petros Katsoulas: Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Athanasios C. Pappas: Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
George Papadomichelakis: Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Michael Goliomytis: Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece

Sustainability, 2022, vol. 14, issue 3, 1-14

Abstract: In this study, orange pulp (OP) and/or organic Se were fed to broilers in order to investigate their effects on the performance, behavior, breast meat quality, and oxidative stability. A total of 240 chicks were allocated to four groups: a control group; an OP group, fed with OP at 50 g/kg of diet; a Se group, fed with organic Se at 0.15 ppm; and an OP + Se group, fed with OP and organic Se at 50 g/kg and 0.15 ppm, respectively. The selenium and OP + Se groups showed improved meat oxidative stability during frozen storage from 90 to 210 days ( p < 0.05), whereas the performance and meat quality were unaffected by the dietary treatments ( p > 0.05), apart from a reduction in the meat pH and the dressing percentage in the OP-supplemented groups ( p < 0.05). A synergistic action between OP and Se was observed for the meat oxidative stability. The polyunsaturated fatty acid (FA) and α-linolenic acid (ALA) contents in the breast meat lipid fractions were increased in the OP groups ( p < 0.05). Dietary intervention did not affect the feeding or drinking behaviors of the broilers ( p > 0.05). The dietary supplementation of broiler chickens with the citrus industry byproduct orange pulp at 50 g/kg, along with organic Se at 0.15 ppm, beneficially improves the meat oxidative stability and the meat nutritional value, with no negative side effects on the performance or the meat quality.

Keywords: broilers; orange pulp; organic selenium; antioxidant activity; meat quality; behavior; fatty acid profile (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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