Effect of Different Levels of Organic Selenium and Vitamin E on Performance and Meat Quality in Japanese Quail

Document Type : Scientific - Research Articles

Authors

hojat Senobar ¹

mahmood Shams Shargh ²

behruz Dastar ¹

saeid Zerehdaran ¹

¹ Ferdowsi University of Mashhad

² Ferdwosi University of Mashhad

10.22067/ijasr.v4i1.13907

Abstract

The present study was conducted to evaluate the effect of different levels of organic selenium and vitamin E
on performance and meat quality in Japanese quail. Four hundred eighty quails were carried out in a completely
randomized design with two levels of organic selenium (0.2 and 0.4 mg/kg) and three levels of vitamin E (18, 90
and 180 mg/kg). Four replicates with 20 quails were allocated to each experimental treatment. The results
showed that there were no significant differences in weight gain, feed intake and feed conversion ratio among
experimental treatments. Water holding capacity was affected by level of vitamin E and it was significantly
increased, with increasing dietary vitamin E supplementation, but the difference between 90 and 180 mg/kg
vitamin E was not significant. Percentage of dry matter and acidity of meat were not affected by experimental
treatments. The amount of malondialdehyde in thigh meat samples were influenced by interaction of vitamin E
and selenium. Treatments which was containing 0.2 and 0.4 mg/kg organic selenium and 180 mg/kg vitamin E
had the lowest malondialdehyde among experimental treatments. By increasing storage time, produced
malondialdehyde was increased. Results shows that adding high levels of selenium and vitamin E (treatments
which was containing 0.4 mg/kg organic selenium and 180 mg/kg vitamin E) as antioxidants in quail diet,
improves oxidative stability, storage time and meat quality.

Keywords

Japanese quail

vitamin E

Organic selenium

Meat quality 1

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