Effects Of Adding Different Levels Of Organic Selenium And VitaminE On "PSE-like Meat", Physiological And Biochemical Indexes In Broilers

The 280 1-day-old, healthy and weight nearly broilers were randomly divided into 7groups and each group had 4 replicates of ten chicken, including test 1 (control group),2, 3,4,5,6,7 groups. The experiment was designed the test fodder was used two factor (organic selenium and vitamin E) different levels. Vitamin E set 100,200 mg/kg two added levels, organic selenium(selenium yeast 98% purity, selenium content is 2000 mg/kg) set 0, 0.15,0.3 three levels, composed of six different processing fodder control feeding based fodder. The whole experiment is divided into deeding test and slaughter test, the feeding test is divided into the high temperature test and normal feeding, feeding cycle resperctively 0 to 6 weeks,7 week two feeding stage. Early in the morning every week weighing the chicken on an empty stomach, and weighing remaining fodder weight, respectively calculated each group of ADFI, ADG and F/G. In 42 and 49-day-old of feeding trials, twelve similar weight birds of each group was chosen, weigh live-weight and wing vein blood, then to do slaughtering experiment. To test the PSE-like meat, growth performance, carcass characteristics,meat quality, blood physiological and antioxidant status in broilers.The results were as follows:1. Groups in 3～4 weeks ratewas F/G of significant difference; In the 5～6 weeks of age group production performance have significant difference.The both interaction to the production performance of 5-6 weeks have significant effect.2. The test group compared with control subjects to broiler half eviscerated rate, chest muscle rate and leg muscle rate has a significant increased. Adding selenium and vitamin E at high temperature for the eviscerated rate, slaughter rate the chest muscle rate has a significant rise.3. The interaction of the organic selenium and vitamin E to cooking loss of the chest has very significant effect, synergy effect is obvious. Adding organic selenium and vitamin E can reduce " PSE-like meat" to some extent.4. The experimental group compared with control group can obviously improve blood the content of TG, Glu, HDL-C, decreased CHO content.The interaction to TG, Glu levels have a significant impact.5. under the joint action of the two, fight oxidation system have the effect of synergies, reduce the production of peroxides, protect cells from peroxidation damage by free radicals attack, adding organic selenium and vitamin E can improve the body’s antioxidant properties.