Table of Contents Author Guidelines Submit a Manuscript
International Journal of Food Science
Volume 2017, Article ID 7613069, 8 pages
https://doi.org/10.1155/2017/7613069
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.

Linked References

  1. A. Saadoun and B. Leclerq, “In vivo lipogenesis of genetically lean and fat chickens: effects of nutritional state and dietary fat,” Journal of Nutrition, vol. 117, no. 3, pp. 428–435, 1987. View at Google Scholar · View at Scopus
  2. P. F. Surai, “Natural antioxidants in poultry nutrition: new developments,” in Proceedings of the 16th European Symposium on Poultry Nutrition, pp. 669–676, Strasbourg, France, August 2007.
  3. T. I. Perez, M. J. Zuidhof, R. A. Renema, J. M. Curtis, Y. Ren, and M. Betti, “Effects of vitamin E and organic selenium on oxidative stability of ω-3 enriched dark chicken meat during cooking,” Journal of Food Science, vol. 75, no. 2, pp. T25–T34, 2010. View at Publisher · View at Google Scholar · View at Scopus
  4. M. P. Lyons, T. T. Papazyan, and P. F. Surai, “Selenium in food chain and animal nutrition: lessons from nature—review,” Asian-Australasian Journal of Animal Sciences, vol. 20, no. 7, pp. 1135–1155, 2007. View at Publisher · View at Google Scholar · View at Scopus
  5. Y. Wang, X. Zhan, X. Zhang, R. Wu, and D. Yuan, “Comparison of different forms of dietary selenium supplementation on growth performance, meat quality, selenium deposition, and antioxidant property in broilers,” Biological Trace Element Research, vol. 143, no. 1, pp. 261–273, 2011. View at Publisher · View at Google Scholar · View at Scopus
  6. K. Schäfer, A. Kyriakopoulos, H. Gessner, T. Grune, and D. Behne, “Effects of selenium deficiency on fatty acid metabolism in rats fed fish oil-enriched diets,” Journal of Trace Elements in Medicine and Biology, vol. 18, no. 1, pp. 89–97, 2004. View at Publisher · View at Google Scholar · View at Scopus
  7. A. S. Netto, M. A. Zanetti, G. R. D. Claro, M. P. De Melo, F. G. Vilela, and L. B. Correa, “Effects of copper and selenium supplementation on performance and lipid metabolism in confined brangus bulls,” Asian-Australasian Journal of Animal Sciences, vol. 27, no. 4, pp. 488–494, 2014. View at Publisher · View at Google Scholar · View at Scopus
  8. A. S. C. Pereira, M. V. D. Santos, G. Aferri et al., “Lipid and selenium sources on fatty acid composition of intramuscular fat and muscle selenium concentration of Nellore steers,” Revista Brasileira de Zootecnia, vol. 41, no. 11, pp. 2357–2363, 2012. View at Publisher · View at Google Scholar · View at Scopus
  9. E. González and J. F. Tejeda, “Effects of dietary incorporation of different antioxidant extracts and free-range rearing on fatty acid composition and lipid oxidation of Iberian pig meat,” Animal, vol. 1, no. 7, pp. 1060–1067, 2007. View at Publisher · View at Google Scholar · View at Scopus
  10. S. F. Zanini, C. A. A. Torres, N. Bragagnolo, J. M. Turatti, M. G. Silva, and M. S. Zanini, “Effect of oil sources and vitamin E levels in the diet on the composition of fatty acids in rooster thigh and chest meat,” Journal of the Science of Food and Agriculture, vol. 84, no. 7, pp. 672–682, 2004. View at Publisher · View at Google Scholar · View at Scopus
  11. S. Salman, D. Dinse, A. Khol-Parisini et al., “Colostrum and milk selenium, antioxidative capacity and immune status of dairy cows fed sodium selenite or selenium yeast,” Archives of Animal Nutrition, vol. 67, no. 1, pp. 48–61, 2013. View at Publisher · View at Google Scholar · View at Scopus
  12. M. Larbier and B. Leclercq, “Nutrition et alimentation des volailles,” Editions Quae, vol. 355, 1992. View at Google Scholar
  13. AOAC International, Official Methods of Analysis, Association of Official Analitical Chemists, Washington, DC, USA, 18th edition, 2005.
  14. A. Dal Bosco, C. Mugnai, S. Ruggeri, S. Mattioli, and C. Castellini, “Fatty acid composition of meat and estimated indices of lipid metabolism in different poultry genotypes reared under organic system,” Poultry Science, vol. 91, no. 8, pp. 2039–2045, 2012. View at Publisher · View at Google Scholar · View at Scopus
  15. A. Haug, N. F. Nyquist, M. Thomassen, A. T. Høstmark, and T.-K. K. Østbye, “N-3 fatty acid intake altered fat content and fatty acid distribution in chicken breast muscle, but did not influence mRNA expression of lipid-related enzymes,” Lipids in Health and Disease, vol. 13, pp. 92–102, 2014. View at Publisher · View at Google Scholar · View at Scopus
  16. J. Folch, M. Lees, and G. H. Sloane-Stanley, “A simple method for isolation and purification of total lipides from animal tissues,” The Journal of Biological Chemistry, vol. 226, no. 1, pp. 497–509, 1957. View at Google Scholar · View at Scopus
  17. K. Ichihara, C. Yamaguchi, Y. Araya, A. Sakamoto, and K. Yoneda, “Preparation of fatty acid methyl esters by selective methanolysis of polar glycerolipids,” Lipids, vol. 45, no. 4, pp. 367–374, 2010. View at Publisher · View at Google Scholar · View at Scopus
  18. K. Eder, “Gas chromatographic analysis of fatty acid methyl esters,” Journal of Chromatography B: Biomedical Sciences and Applications, vol. 671, no. 1-2, pp. 113–131, 1995. View at Publisher · View at Google Scholar · View at Scopus
  19. T. L. V. Ulbricht and D. A. T. Southgate, “Coronary heart disease: seven dietary factors,” The Lancet, vol. 338, no. 8773, pp. 985–992, 1991. View at Publisher · View at Google Scholar · View at Scopus
  20. M. Fernández, J. A. Ordóñez, I. Cambero, C. Santos, C. Pin, and L. D. L. Hoz, “Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications,” Food Chemistry, vol. 101, no. 1, pp. 107–112, 2006. View at Publisher · View at Google Scholar · View at Scopus
  21. A. Haug, S. Eich-Greatorex, A. Bernhoft et al., “Effect of dietary selenium and omega-3 fatty acids on muscle composition and quality in broilers,” Lipids in Health and Disease, vol. 6, article no. 29, 2007. View at Publisher · View at Google Scholar · View at Scopus
  22. Y. Wang, L. Jiang, Y. Li, X. Luo, and J. He, “Effect of different selenium supplementation levels on oxidative stress, cytokines, and immunotoxicity in chicken thymus,” Biological Trace Element Research, vol. 172, no. 2, pp. 488–495, 2016. View at Publisher · View at Google Scholar · View at Scopus
  23. D. E. Ullrey, “Basis for regulation of selenium supplements in animal diets,” Journal of Animal Science, vol. 70, no. 12, pp. 3922–3927, 1992. View at Publisher · View at Google Scholar · View at Scopus
  24. EFSA, “Safety and efficacy of selenium compouns (E8) as feed additives for all species: sodi-um selenite, based on a dossier submitted by Todini and Co Spa,” EFSA Journal, vol. 14, p. 4442, 2016. View at Google Scholar
  25. G. Castromán, M. del Puerto, A. Ramos, M. C. Cabrera, and A. Saadoun, “Organic and con-ventional chicken meat produced in Uruguay: colour, Ph, fatty acids composition and oxidative status,” American Journal of Food and Nutrition, vol. 1, pp. 12–21, 2013. View at Google Scholar
  26. J. Praagman, J. W. J. Beulens, M. Alssema et al., “The association between dietary saturated fatty acids and ischemic heart disease depends on the type and source of fatty acid in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort,” The American Journal of Clinical Nutrition, vol. 103, no. 2, pp. 356–365, 2016. View at Publisher · View at Google Scholar · View at Scopus
  27. S. Ševčíková, M. Skřivan, G. Dlouhá, and M. Koucký, “The effect of selenium source on the performance and meat quality of broiler chickens,” Czech Journal of Animal Science, vol. 51, no. 10, pp. 449–457, 2006. View at Google Scholar · View at Scopus
  28. Z. Kralik, G. Kralik, M. Grčević, P. Suchý, and E. Straková, “Effects of increased content of organic selenium in feed on the selenium content and fatty acid profile in broiler breast muscle,” Acta Veterinaria Brno, vol. 81, no. 1, pp. 31–35, 2012. View at Publisher · View at Google Scholar · View at Scopus
  29. M. Betti, B. L. Schneider, W. V. Wismer, V. L. Carney, M. J. Zuidhof, and R. A. Renema, “Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance,” Poultry Science, vol. 88, no. 5, pp. 1085–1095, 2009. View at Publisher · View at Google Scholar · View at Scopus
  30. Z. Zduńczyk, R. Gruzauskas, A. Semaskaite, J. Juskiewicz, A. Raceviciute-Stupeliene, and M. Wroblewska, “Fatty acid profile of breast muscle of broiler chickens fed diets with different levels of selenium and vitamin E,” Archiv fur Geflugelkunde, vol. 75, no. 4, pp. 264–267, 2011. View at Google Scholar · View at Scopus
  31. Y. Mehdi and I. Dufrasne, “Selenium in cattle: a review,” Molecules, vol. 21, no. 5, p. 545, 2016. View at Publisher · View at Google Scholar
  32. A. P. Simopoulos, “The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases,” Experimental Biology and Medicine, vol. 233, no. 6, pp. 674–688, 2008. View at Publisher · View at Google Scholar · View at Scopus
  33. M. Rafieian-Kopaei, M. Setorki, M. Doudi, A. Baradaran, and H. Nasri, “Atherosclerosis: process, indicators, risk factors and new hopes,” International Journal of Preventive Medicine, vol. 5, no. 8, pp. 927–946, 2014. View at Google Scholar · View at Scopus
  34. B. Vessby, I.-B. Gustafsson, S. Tengblad, M. Boberg, and A. Andersson, “Desaturation and elongation of fatty acids and insulin action,” Annals of the New York Academy of Sciences, vol. 967, pp. 183–195, 2002. View at Google Scholar · View at Scopus
  35. S. B. Smith, T. S. Hively, G. M. Cortese et al., “Conjugated linoleic acid depresses the δ9 desaturase index and stearoyl coenzyme A desaturase enzyme activity in porcine subcutaneous adipose tissue,” Journal of Animal Science, vol. 80, no. 8, pp. 2110–2115, 2002. View at Publisher · View at Google Scholar · View at Scopus