Effects of Selenium Yeast and Nano-Selenium on Growth Performance, Meat Trace Element Contents and Serum Antioxidant Indices of Squabs in Latter Finishing Period

QU Xiangyong, CHEN Jifa, XU Xun, HE Liang, FANG Quanmin

doi:10.3969/j.issn.1006-267x.2017.07.028

2017 , Vol. 29 >Issue 7: 2440 - 2447

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.07.028

Molecular Nutrition

Effects of Selenium Yeast and Nano-Selenium on Growth Performance, Meat Trace Element Contents and Serum Antioxidant Indices of Squabs in Latter Finishing Period

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1. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2. Hunan Collaborative Innovation Center of Safety Animal Production, Changsha 410128, China;
3. Hunan Quanmin Pigeon Industry Co. Ltd., Yueyang 414000, China

Received date: 2017-01-01

Online published: 2017-07-05

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Abstract

This experiment was conducted to study the effects of selenium yeast (SY) and nano-selenium (NS) on growth performance, meat trace element contents and serum antioxidant indices of squabs in latter finishing period. A total of 210 healthy 21-day-old King pigeons were selected and randomly divided into 7 groups with 3 replicates per group of 10 squabs per replicate. A 2×4 factors random design was employed in this trail, including 2 sources (SY and NS) and 4 levels [0 (control), 0.1, 0.3 and 0.5 mg/kg] of selenium (Se). The pretrial lasted for 3 d, and the trial lasted for 7 d. The results showed as follows: 1) there were no significant differences in average daily feed intake, average daily gain and feed to meat ratio of squabs (P>0.05). 2) Compared with control group, the supplementation of Se significantly increased Se content in meat of squabs (P<0.05); Se content in meat was increased with the increase of Se supplemental level; there was a significant interaction between Se sources and Se level about Se content in meat (P<0.05); compared with control group, Se content in meat of groups 0.1, 0.3 and 0.5 mg/kg of SY was significantly increased by 28.72%, 62.09%, 106.05% (P<0.05), respectively, and that of groups 0.1, 0.3 and 0.5 mg/kg of NS was significantly increased by 19.83%, 26.12% and 45.65% (P<0.05), respectively; the content of Se in meat of SY group was significantly higher than that in NS group (P<0.05). 3) Compared with control group, the activities of catalase, total superoxide dismutase, glutathione peroxidase and total antioxidant capacity in serum of groups 0.3 and 0.5 mg/kg of SY and NS were significantly increased (P<0.05), and the content of malondialdehyde in serum was significantly decreased (P<0.05). Compared with control group and 0.1 mg/kg Se group, catalase activity and total antioxidant capacity in serum of 0.3 and 0.5 mg/kg Se groups were significantly increased (P<0.05), and serum content of malondialdehyde was significantly decreased (P<0.05). In conclusion, dietary supplementation of SY and NS both can significantly enhance serum antioxidant capability and increase the content of Se in meat of squabs in latter finishing period.

Key words： squab; selenium yeast; nano-selenium; growth performance; trace elements; antioxidant

Cite this article

QU Xiangyong, CHEN Jifa, XU Xun, HE Liang, FANG Quanmin . Effects of Selenium Yeast and Nano-Selenium on Growth Performance, Meat Trace Element Contents and Serum Antioxidant Indices of Squabs in Latter Finishing Period[J]. Chinese Journal of Animal Nutrition, 2017 , 29(7) : 2440 -2447 . DOI: 10.3969/j.issn.1006-267x.2017.07.028

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