Effects Of Maternal Selenium Yeast And Methionine On Egg Qualities And Breast Meat Qualities Of The Offspring In Lang-Shan Hens

The experiment was conducted using a total of 450 52-week-old Lang-shan hens to investigate the effects of adding organic selenium(0,0.3ppm,0.6ppm respectively) and methionine 0.32%, 0.40%, 0.54% respectively) to corn soybean diets on breeding egg quality and meat quality in offspring chickens and their interaction. Breeding hens were randomLy divided into 9 treatments (50 for each treatment, 10 for each replicate). A 3><3 (organic selenium×methionine) experiment with replicates was designed. No organic selenium and 0.32% methionine feed were used in control, and A 30-day adapting period and 70-day experiment period were used. The main research contents are as follows, (1) Effect of organic selenium and methionine on breeding hens performance and antioxidation capacity, physical qualities in breeding egg. (2) Effect of organic selenium and methionine on antioxidation capacity, water holding capacity and meat color in breast muscle of the offspring. (3) Effect of organic selenium and methionine on myofibrillar protein biochemical properties, gel properties and emulsifying properties in breast muscle of the offspring.The effect of organic selenium and methionine on antioxidation capacity, physical qualities in breeding egg were examined. There were significant effects of interaction between organic selenium and methionine on selenium content, GPx activity, GSH content, hydroxyl radical inhibiting capacity, and MDA content in yolk, GPx activity, hydroxyl radical inhibiting capacity, MDA content and active Sulfhydryl groups in albumen(P< 0.01). and no significant interactive effects on GSH content and carbonyl content in albumen (P > 0.05). Supplementing organic selenium in diets significantly incresed the selenium content of yolk. Supplementing organic selenium and enhancing methionine level in diets significantly increased hydroxyl radical inhibiting capacity and GSH content, decreased MDA content and carbonyl content, improved antioxidation activity of breeding egg. Analysis showed that, it was better for the test group to add 0.3ppm organic selenium and 0.4% methionine at the same time. (2) There were no significant effects of interaction between organic selenium and methionine on albumen weight, albumen weight ratio, yolk weight, egg hell weight ratio, egg shape index, yolk index and haugh unit (P > 0.05). and significant interactive effects on yolk weight ratio, egg hell weight and albumen height (P <0.05). Supplementing 0.3ppm organic selenium in diets increased albumen, egg hell weight and ratio, decreased yolk weight and ratio. Supplementing 0.54% methionine in diets increased albumen ratio, decreased yolk weight and ratio. With improvement of methionine level, egg hell weight and ratio had a decreased tendency. Albumen height and haugh unit were improved by Supplementing 0.3ppm organic selenium in diets. High methionine levels in diets were not favorable to albumen height and haugh unit.Effect of organic selenium and methionine on antioxidation capacity, water holding capacity and meat color in breast muscle of the offspring were examined. There were significant effects of interaction between maternal organic selenium and methionine on selenium content, hydroxyl radical inhibiting capacity, MDA content and carbonyl content of myofibrillar protein in 30-d-old male chicken breast, GSH content, hydroxyl radical inhibiting capacity, MDA content in 30-d-old female chicken breast (P<0.05). and no significant interactive effects on GPx activity and GSH content in 30-d-old male chicken breast (P > 0.05). Supplementing optimum content of organic selenium and methionine in maternal diets incresed the GSH content and hydroxyl radical inhibiting capacity in 30-d-old male chicken breast, decreased fat and myofibrillar protein oxidation. (2) There were significant effects of interaction between maternal organic selenium and methionine on drip loss and cook loss in 30-d-old male chicken breast, cook loss in 30-d-old female chicken breast (P < 0.05). and no significant interactive effects on pH_24h and cook loss in 30-d-old female chicken breast (P > 0.05). Supplementing optimum content of organic selenium and methionine in maternal diets was beneficial to improve water holding capacity in 30-d-old male chicken breast. (3) There were significant effects of interaction between maternal organic selenium and methionine on L^*, a^* and b^* value in 30-d-old male chicken breast, L^* and b^* value in 30-d-old female chicken breast (P < 0.05). and no significant interactive effects on a* value in 30-d-old female chicken breast (P>0.05). Supplementing 0.6ppm organic selenium and 0.54% methionine in maternal diets increased a^* value in 30-d-old male chicken breast, decreased L^* and b^* value. Supplementing optimum content of organic selenium and methionine in maternal diets was beneficial to improve meat color in 30-d-old male chicken breast.Effect of organic selenium and methionine on myofibrillar protein biochemical properties, gel properties and emulsifying properties in breast muscle of the offspring were examined. There were significant effects of interaction between maternal organic selenium and methionine on total Sulfhydryl groups, disulfide bonds, carbonyl content, Ca-ATPase,Na,K-ATPase activity in 30-d-old male chicken breast myofibrillar protein, Ca-ATPase,Na,K-ATPase activity in 30-d-old female chicken breast (P<0.05). and no significant interactive effects on active Sulfhydryl groups, total Sulfhydryl groups and disulfide bonds content in 30-d-old male chicken breast (P > 0.05). Supplementing 0.6ppm organic selenium and 0.54% methionine in maternal diets increased active Sulfhydryl groups, total Sulfhydryl groups, Ca-ATPase,Na,K-ATPase activity of myofibrillar protein in 30-d-old male chicken breast, decreased disulfide bonds and carbonyl content. (2) There were significant effects of interaction between maternal organic selenium and methionine on hardness, springness, and purge loss of myofibrillar protein gel in 30-d-old male chicken breast(P < 0.05), and no significant interactive effects on gel water holding capacity (P > 0.05). Supplementing 0.3ppm organic selenium and 0.40% methionine in maternal diets increased hardness, springness, and water holding capacity of myofibrillar protein gel in 30-d-old male chicken breast. (3) There were no significant effects of interaction between maternal organic selenium and methionine on emulsifying activity and emulsion stability of myofibrillar protein in 30-d-old male chicken breast(P > 0.05). Supplementing optimum content of methionine in maternal diets was more beneficial to improve emulsifying activity and emulsion stability of myofibrillar protein than that of organic selenium in 30-d-old male chicken breast. Supplementing 0.54% methionine in maternal diets had higher emulsifying activity of myofibrillar protein than other treats in 30-d-old male chicken breast.To sum up, Supplementing organic selenium and enhancing methionine level in diets improved antioxidation activity of breeding egg significantly, and this effect maintain to early development of chicks, decreased fat and myofibrillar protein oxidation, improved water holding capacity and color in breast muscle, also improved gel properties and emulsifying activity of myofibrillar protein.