酵母硒对肉鸡组织硒含量及抗氧化能力的影响

试验选择108只1日龄健康AA肉仔鸡(公母混合),随机分为3组,每组3个重复,每重复12只鸡,对照组饲喂基础日粮,试验组A在对照组日粮基础上添加0.3mg/kg硒(亚硒酸钠),试验组B在对照组日粮基础上添加0.3mg/kg硒(酵母硒),饲养35d。通过检测试验鸡组织中硒含量和超氧化物酶活性及丙二醛含量,来研究酵母硒对肉鸡组织硒含量和抗氧化能力的影响。结果表明:酵母硒组鸡群的肌肉组织中硒含量显著高于对照组;与对照组相比,酵母硒和亚硒酸钠均可显著提高鸡群血液和组织中超氧化物歧化酶活性,显著降低丙二醛含量。

Effect of selenium yeast on selenium content and antioxidant capacity of broiler tissues

This experiment was conducted to study the effect of selenium yeast on selenium content and antioxidant capacity of broiler tissues.108 1-day-old Arbor Acres broilers were randomly divided into three treatments with three replicates of twelve broilers each.The control group was fed with basal diet,group A was fed with basal diet supplemented with 0.3 mg/kg selenium(from Na2SeO3),group B was fed with basal diet supplemented with 0.3 mg/kg selenium(from selenium yeast).Selenium content in chicken tissues,superoxide activity and MDA content were determined.The results showed that: The selenium content in broiler tissue of selenium yeast group was higher than that of the control group;Compared to the control group,selenium yeast and Na2SeO3 both could significantly improve SOD activation in plasma and tissues and reduce MDA content.