| The trial is designed to observe the effect of se-yeast and vitamin E on the performance of growth,antioxidant ability,anti-heat stress ability and the quality of meat, to see the dynamic variety of enzyme activity and content of MDA in breast meat when being stored in -20℃ environment, and to analyses the pertinence between live body's antioxidant ability and meat from dead body's antioxidant ability. The trial is designed by 3×2 (VE,Se)genes, there are 3 vitamin E adding level (10,30,100IU/kg) and 2 se-yeast adding level (0,0.15mg/kg). 240 healthy and orderly 7-days-old native crossed broilers is randomly divide into 6 groups, 4 repeat of every group, raised with different trial feed over the halftone, managed follow normal immunity programs, record the food intake and weight gain of every week. Choose 3 male and 3 female birds sampling blood and liver to determine the enzyme activity of GSH-Px and SOD, T-AOC and content of MDA on the 35th days. On the 63rd days, choose 3 male and 3 female birds, collect blood, slaughtered, determine the slaughter performance and color of meat and the value of pH; determine the physical and chemic characters such as water loss rate and shear value and drip loss of breast and leg meat; determine the content of а-tocopheral in breast meat; collect blood, liver, kidney, to determine the enzyme activity of GSH-Px and SOD, T-AOC and content of MDA; determine the dynamic variety of enzyme activity of CAT and the content of MDA of breast meat stored in -20℃ environment when the 0, 10th, 20th,30th, 40th days. The heat stress trial is actualized when the 10th week, control the environmental temperature on 32℃, freely get food and drank, observe the condition of birds. Choose 3 male and 3 female birds on the 2×24thh and the 5×24thh, collect blood, liver and kidney to determine the enzyme activity of GSH-Px and SOD and the content of MDA, to confer the effect of heat stress on body antioxidant ability, to deduce the effect of se-yeast and vitamin E on anti-heat stress ability of native crossed birds. The conclusion of the study as follows:There is on evident difference (P>0.05) among every group's weight gain and day feed intake of 1-3, 4-6 and 7-9 weeks old native crossed broilers. Adding different amount of vitamin E and se –yeast, there is no evident effect on the day weight gain and feed conversion of the trial broilers. There is no evidently difference when adding different level of se-yeast and vitamin E between indexes of slaughter performance (P>0.05). The belly fat reduced when adding 0.15mg/kg se-yeast on the same VE adding level, there is a downtrend of the width of the inter-muscle fat and the depth of sebum when VE added more, se-yeast cooperate with vitamin E evidently.Enhancing the dosage of vitamin E on the same se-yeast adding level, the leg meat's ability of holding water is significantly enhanced (P<0.05) and the breast meat's color is also significantly increased (P<0.05), and the drip loss of breast meat and leg meat also depressed evidently. There is no evident cooperation between se-yeast and vitamin E on the performance of enhancing the meat physical and chemic characters.Adding se-yeast and vitamin E in feed for a long time (35days, 63days), the body's antioxidant ability is evidently enhanced, the content of MDA in serum is significantly depressed (P<0.01), the sediment of VE in breast meat and the enzyme activity of GSH-Px in serum are significantly enhanced (P<0.01). There is obviously difference between different antioxidant indexes from different organs during different stage of growth, and there are different regulations. Adding se-yeast and vitamin E in feed, the enzyme activity of CAT is significantly enhanced (P<0.01) and the content of MDA in breast meat is significantly reduced (P<0.01). Se-yeast cooperated with vitamin E, the fat oxidation is restrained effectively, and the storage time is prolonged.Adding se-yeast and vitamin E in feed, the content of а-cotopherol and enzyme activity of GSH-Px is significant...
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