Bibliographic citations
Simabukuro, V., (2013). Efecto de la adición de selenio orgánica en la dieta sobre la estabilidad oxidativa de la carne de pollo (Gallus gallus) [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2475
Simabukuro, V., Efecto de la adición de selenio orgánica en la dieta sobre la estabilidad oxidativa de la carne de pollo (Gallus gallus) [Tesis]. : Universidad Nacional Agraria La Molina; 2013. https://hdl.handle.net/20.500.12996/2475
@misc{renati/1115185,
title = "Efecto de la adición de selenio orgánica en la dieta sobre la estabilidad oxidativa de la carne de pollo (Gallus gallus)",
author = "Simabukuro Valcarcel, Vania",
publisher = "Universidad Nacional Agraria La Molina",
year = "2013"
}
The aim of the present investigation was to study the effect of addition of organic selenium in the diet on the oxidative stability and antioxidant capacity in chicken meat (Gallus gallus) in broilers stored for 8 days at 4°C. 50 thousands chickens genetic line Ross 308 male were divided into two groups of 25 thousand chickens each, the first was fed a diet containing 0.3 ppm of organic selenium and the second with a 0.3-ppm of inorganic selenium. After 36 days, 60 chicken breast samples (muscle Pectoralis major) samples were measured lipid oxidation by the method of determination of thiobarbituric acid reactive substances (TBA) and antioxidant capacity by ABTS and DPPH assays after 1, 4 and 8 days of storage at 4°C. The resulis were analyzed using the statistical software Stargraphics Centurion * through a completely randomized design (CRD) using a factorial analysis of variance (ANOVA) for all treatments, and in cases where significant differences existed (for a significance level of 95%) proceeded to make a multiple comparison test by Duncan test (p <0.05). In the proximate analysis similar results were observed in moisture content, protein, fat and ash for both treatments. By quantifying the content of selenium, it was higher in samples of chicken breast muscle (Pectoralis major) fed organic selenium. In the analysis of TBA was observed that lipid oxidation increases with time, showing significant differences between days 1 and $ of storage for both treatments. The chickens fed organic selenium have lower oxidation than chickens fed inorganic selenium, these differences being significant on day 8. The values of antioxidant capacity evaluated by DPPH methods, expressed in TEAC and VCEAC, decrease with time and are higher for organic selenium than for the treatment inorganic selenium, producing significant differences between them on day 4. With the ABTS method were significant differences (p <0.05) between samples of chickens fed with and without organic selenium during the storage time analyzed the antioxidant capacity is greater in the treatment with organic selenium in TEAC and VCEAC values.
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