Comparative Study between Dietary Nanoelemental, Inorganic, and Organic Selenium in Broiler Chickens: Effects on Meat Fatty Acid Composition and Oxidative Stability

Elisavet Giamouri, Efstathios Fortatos, Athanasios C. Pappas and George Papadomichelakis ()
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Elisavet Giamouri: Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, 75 Iera Odos Str., 118 55 Athens, Greece
Efstathios Fortatos: Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, 75 Iera Odos Str., 118 55 Athens, Greece
Athanasios C. Pappas: Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, 75 Iera Odos Str., 118 55 Athens, Greece
George Papadomichelakis: Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, 75 Iera Odos Str., 118 55 Athens, Greece

Sustainability, 2023, vol. 15, issue 12, 1-13

Abstract: The present study investigated the impact of dietary supplementation with nano-elemental, inorganic, and organic selenium (Se) on the Se content, fatty acid (FA) composition, and oxidative stability of meat in 150 one-day-old broiler chickens. The broiler chickens were allotted into three groups: control (C), SS+SY, and SeNP. The C group received a control diet without any added Se, while the SS+SY and SeNP groups were fed diets containing 0.4 mg Se/kg from a combination of sodium selenite and selenium yeast (SS+SY at a 1:1 ratio) or elemental Se nanoparticles (SeNP), respectively. Breast meat samples were collected from 10 broiler chickens per diet group (2 per replicate) at 42 days of age for the analysis of Se content, FA composition, and oxidative stability. The findings of the study revealed that the Se levels in the breast tissue significantly increased ( p < 0.05) and the concentrations of malondialdehyde (MDA), a marker of oxidative stress, decreased ( p < 0.05) with the inclusion of SS+SY and SeNP in the diet. Furthermore, the levels of 22:6n − 3 (docosahexaenoic acid) and total n − 3 FA significantly increased ( p < 0.05) in the breast meat of broiler chickens supplemented with SeNP compared to the C and SS+SY groups. In conclusion, both dietary supplementation with SeNP and SS+SY had a positive impact on the Se content and oxidative stability of the breast meat. However, SeNP supplementation resulted in a more desirable modification of the FA composition. These findings suggest that SeNP may offer a sustainable alternative to traditional forms of Se supplementation.

Keywords: breast; broiler chickens; fatty acids; oxidative stability; selenium nanoparticles; sodium selenite; selenium yeast (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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