Effect of selenium-enriched bacteria and other selenium sources on meat quality parameters of Mid-Producing Lohman Brown laying hens

Muhammad, A. I. and Dalia, A. M. and Samsudin, A. A. (2023) Effect of selenium-enriched bacteria and other selenium sources on meat quality parameters of Mid-Producing Lohman Brown laying hens. Malaysian Journal of Animal Science (Malaysia), 26. pp. 41-53. ISSN 2550-2123

The use of toxic and less bioavailable inorganic selenium can now be substituted with an alternative organic source obtained from bacterial species to benefit human and animal nutrition. This study investigates the effects of selenium sources on laying hen’s meat quality. A total of 144 Mid-Producing Lohman Brown Classic laying hens, aged 23 weeks, were divided into four experimental groups (each with 36 hens) based on the form of Se supplementation (no Se supplementation, 0.3 mg/kg of inorganic Se in the form of sodium selenite, 0.3 mg/kg organic Se from Sel-Plex, Alltech Inc., Nicholasville, KY), and 0.3 mg/kg organic Se from Stenotrophomonas maltophilia (bacterial organic Se). The trial period was seventeen weeks, after which the hens were slaughtered and breast muscles sampled at week 40. The results showed that dietary Se supplementation enhanced (P<0.05) cooking loss, drip loss, and meat tenderness of breast muscles significantly in the enriched bacterial Se group compared to the inorganic and basal diet groups. Se sources also had a significant impact (P<0.05) on the colour (lightness, redness, and yellowness) of the breast meat. Bacterial organic Se supplementation reduced cooking loss and drip loss, and it improved the tenderness and breast meat colour of Lohman brown laying hens.

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Abstract

The use of toxic and less bioavailable inorganic selenium can now be substituted with an alternative organic source obtained from bacterial species to benefit human and animal nutrition. This study investigates the effects of selenium sources on laying hen’s meat quality. A total of 144 Mid-Producing Lohman Brown Classic laying hens, aged 23 weeks, were divided into four experimental groups (each with 36 hens) based on the form of Se supplementation (no Se supplementation, 0.3 mg/kg of inorganic Se in the form of sodium selenite, 0.3 mg/kg organic Se from Sel-Plex, Alltech Inc., Nicholasville, KY), and 0.3 mg/kg organic Se from Stenotrophomonas maltophilia (bacterial organic Se). The trial period was seventeen weeks, after which the hens were slaughtered and breast muscles sampled at week 40. The results showed that dietary Se supplementation enhanced (P<0.05) cooking loss, drip loss, and meat tenderness of breast muscles significantly in the enriched bacterial Se group compared to the inorganic and basal diet groups. Se sources also had a significant impact (P<0.05) on the colour (lightness, redness, and yellowness) of the breast meat. Bacterial organic Se supplementation reduced cooking loss and drip loss, and it improved the tenderness and breast meat colour of Lohman brown laying hens.

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Item Type:	Article
AGROVOC Term:	layer chickens
AGROVOC Term:	meat
AGROVOC Term:	poultry meat
AGROVOC Term:	feeding
AGROVOC Term:	slaughtering
AGROVOC Term:	selenium
AGROVOC Term:	Bacteria
AGROVOC Term:	meat quality
AGROVOC Term:	cooking losses
Geographical Term:	Nigeria
Depositing User:	Ms. Azariah Hashim
Date Deposited:	11 Feb 2026 04:12
Last Modified:	11 Feb 2026 04:12
URI:	http://webagris.upm.edu.my/id/eprint/3200

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