Volume 58 (2008) Issue: 2008 No#4

Effects of selenium supplementation as sodium selenite or selenized yeast and different amounts of vitamin E on selenium and vitamin E status of broilers

Author(s): Marković Radmila, Jovanović BI, Baltić ŽM, Šefer D, Petrujkić B, Sinovec Z

Keywords:sodium selenite, selenized yeast, selenium, vitamin E, broilers

The aim of this experiment was to determine the effects of broiler meal supplementation with different forms of selenium (as Na-selenite or selenized yeast) and different amounts of vitamin E on selenium and vitamin E status in broiler tissues. A total number of 240 broilers (Cobb 500) were divided in four experimental groups supplemented with Se and vitamin E for a period of 42 days: group SS+E20 – 0.3 mg/kg sodium selenite and 20 IU of vitamin E; group SY+E20 – 0.3 mg/kg selenized yeast and 20 IU of vitamin E; group SS+E100 – 0.3 mg/kg sodium selenite and 100 IU of vitamin E; group SY+E100 – 0.3 mg/kg selenized yeast and 100 IU of vitamin E. Blood plasma Se and MDA concetrations and Se dependent GSH-Px were determined on days 1, 21 and 42, wheras content of Se and vitamin E in breast muscle and liver were measured on days 21 and 42 of the experiment. Highest blood plasma glutathione peroxidase (GSH-Px) activities were detected in groups SS+E20 and SS+E100. Supplementation with selenium enriched yeast did not result in a significant increase in plasma GSH-Px activity. Selenium and vitamin E concentrations in breast meat and liver were significantly higher in groups supplemented selenized yeast compared to those receiving Na-selenite. Selenium and vitamin E supplementation did not alter plasma MDA concentrations, but in tissues, selenized yeast provided a consistant, athough not significant, reduction in MDA content. The increased dose of vitamin E suplemented in broiler meal was not justifiable on the basis of vitamin E tissue content and antioxidative effect.