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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(5): 340-347
DOI: https://doi.org/10.20546/ijcmas.2017.605.039


Influence of Dietary Nanoselenium Supplementation on the Meat Characteristics of Broiler Chickens
P. Visha*, K. Nanjappan, P. Selvaraj, S. Jayachandran and V. Thavasiappan
Department of Veterinary Physiology, Veterinary College and Research Institute, Namakkal-637 002, India
*Corresponding author
Abstract:

Dietary selenium supplementation in the poultry has been regularly practiced using the inorganic and organic forms to enhance the growth and antioxidant defence system. These forms have the limitations of having narrow margin of safety and non specific binding to tissue proteins, hence an alternate form of selenium i.e. nano selenium having greater potential as poultry and livestock feed supplement with higher bioavailability, higher margin of safety and seven fold lower acute toxicity was prepared using starch, ascorbic acid and bovine serum albumin. The nanoselenium (15-40 nm) synthesized were characterized for purity, morphology and size by XRD analysis, transmission electron microscopy and UV spectrophotometry. To investigate the role of selenium forms and levels on the meat characteristics of broiler chickens, a biological trial was conducted in one hundred and eighty day old straight run chickens, divided into six treatment groups each having three replicates. The treatment groups were supplemented with 0.3 mg sodium selenite /kg (T2), 0.3 mg organic selenium /kg (T3), nanoselenium at three levels viz.0.15 (T4), and 0.3 (T5) and 0.6 mg/kg (T6) and T1 group was the control, fed with the basal diet alone. The birds were slaughtered at the end of 42nd day and breast meat characteristics - pH, drip loss and lipid peroxidation were estimated. The results of the study indicated that the nanoselenium supplemented chickens had significant (p<0.05) reduction in breast muscle drip loss and lipid peroxidation as compared with the control. The selenium levels and forms did not influence the pH of breast muscle both at 24 and 48 hrs. Thus nanoselenium (0.3 – 0.6mg /kg diet) can be fed to the broiler chickens to reduce the drip loss and lipid peroxidation and thereby enhance the meat properties.


Keywords: Chicken, Nanoselenium, Meat characteristics, pH, Drip loss, Lipid peroxidation
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How to cite this article:

Visha, P., K. Nanjappan, P. Selvaraj, S. Jayachandran and Thavasiappan, V. 2017. Influence of Dietary Nanoselenium Supplementation on the Meat Characteristics of Broiler Chickens.Int.J.Curr.Microbiol.App.Sci. 6(5): 340-347. doi: https://doi.org/10.20546/ijcmas.2017.605.039