Effect of Dietary Selenium on Protein and Lipid Oxidation and the Antioxidative Potential of Selected Chicken Culinary Parts during Frozen Storage

Table 1

Composition of experimental diets.

	Starter	Grower
		Control	Organic Se	Inorganic Se
			0.50 mg	0.50 mg
Mashed maize	20.0	20.0	20.0	20.0
Mashed wheat	39.7	43.4	43.1	43.3
Soy oil	3.30	4.70	4.80	4.80
Soya bean meal	32.4	27.3	27.3	27.3
Selenium yeast			0.113
Sodium selenite				0.003
Chalk	0.37	0.36	0.36	0.36
Premix dka-s/g	4.00	4.00	4.00	4.00
DL-methionine 98%	0.232	0.228	0.228	0.228
EM (MJ)	12.5	13.0	13.0	13.0
Crude protein (g)	227	205	200	197
Crude fibre (g)	28.7	27.8	27.8	27.8
Crude fat (g)	52.1	66.7	68.7	68.8
Lysine (g)	12.6	11.4	11.8	11.4
Methionine (g)	5.42	5.17	5.26	5.14
Ca (g)	9.30	9.19	9.33	9.28
P (g)	4.80	4.64	4.63	4.64
Na (g)	1.72	1.68	1.69	1.70
Se (mg)	0.154	0.143	0.503	0.497

1 kg of premix provided: vitamin A (retinyl acetate) 10,000 IU; vitamin D₃ (cholecalciferol) 2,000 IU; vitamin E (DL-α-tocopheryl acetate) 20 mg; vitamin K (hetrazeen vit. K₃ free from menadione) 3 mg; vitamin B₁ (thiamine mononitrate) 2.5 mg; vitamin B₆ (pyridoxine HCl) 0.4 mg; vitamin B₁₂ (cyanocobalamin) 0.015 mg; choline (choline chloride) 450 mg; folic acid 1.2 mg; nicotic acid 25 mg; panthothenic acid 8 mg; DL-methionine 1.0 mg, Fe (as FeSO₄ ⋅ H₂O) 30 mg; Mn (as MnO₂) 74 mg; Cu (as CuSO₄ ⋅ 5 H₂O) 4 mg; Zn (as ZnO) 45 mg; I (as Ca(IO₃)₂) 0.3 mg; Co (as CoCO₃) 0.4 mg.