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International Journal of Food Science
Volume 2017, Article ID 7613069, 8 pages
Research Article

A Note on Fatty Acids Profile of Meat from Broiler Chickens Supplemented with Inorganic or Organic Selenium

1Department of Animal Production & Pastures, Nutrition and Food Quality Laboratory, Faculty of Agronomy, University of the Republic (UDELAR), E. Garzón 809, Montevideo, Uruguay
2Physiology & Nutrition, Faculty of Sciences, University of the Republic (UDELAR), Iguá 4225, Montevideo, Uruguay

Correspondence should be addressed to Ali Saadoun; yu.ude.neicf@nuodaasa

Received 3 October 2016; Revised 12 December 2016; Accepted 13 December 2016; Published 17 January 2017

Academic Editor: Rosana G. Moreira

Copyright © 2017 Marta del Puerto et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


This investigation evaluated, in broiler chickens Pectoralis and Gastrocnemius muscles, the effect of the dietary supplementation with sodium selenite (0.3 ppm) versus selenomethionine (0.3 ppm), on the fatty acids composition, lipids indices, and enzymes indexes for desaturase, elongase, and thioesterase. The selenium reduced, in both muscles, the content of atherogenic fatty acids, C14:0 and C16:0, while it increased the C18:1 level. On the other hand, selenium increased, in both muscles, the content of C18:3n3 and EPA, but not DPA and DHA. No selenium effect was detected for PUFA/SFA, n-6, n-3, n-6/n-3, and atherogenic and thrombogenic indices. As for the enzyme indexes, a selenium effect is only detected for thioesterase. Taken together, the results highlight the potential effect of dietary selenium, mainly selenomethionine, in the modulation of the composition of fatty acids in chicken meat, in particular, reducing the content of atherogenic fatty acids and increasing the health promoting n-3 PUFA.