About: Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.vuzv.cz/sites/File/_privat/12001.pdf
Description	Information on the combined effect of dietary vitamin C and Se on the composition and oxidative stability of meat of broilers is not available in the literature. In the present experiment, male broiler chickens were fed a maize-wheat-soya diet supplemented with vitamin C at 280 and 560 mg/kg of diet, and Se (sodium selenite or selenised yeast; Se) at 0.3 mg/kg for 5 weeks. After slaughter, samples of thigh meat were analysed. The supplementation of diets with vitamin C or Se increased the protein concentration of the meat at the expense of fat. Vitamin C supplementation increased the vitamin C content of the meat in a dose-dependent manner and decreased the vitamin A concentration in the meat of broilers fed diets with sodium selenite or without a Se supplement. In the meat of the broilers that were fed these diets, the vitamin C decreased the lipid oxidation in meat that was stored for 5 days. No sparing effect of vitamin C was apparent on the amount of vitamin E in the meat. Selenised yeast was more effective in the enrichment of meat with Se than was selenite. Both Se sources increased the activity of glutathione peroxidase and the oxidative stability of the meat. Information on the combined effect of dietary vitamin C and Se on the composition and oxidative stability of meat of broilers is not available in the literature. In the present experiment, male broiler chickens were fed a maize-wheat-soya diet supplemented with vitamin C at 280 and 560 mg/kg of diet, and Se (sodium selenite or selenised yeast; Se) at 0.3 mg/kg for 5 weeks. After slaughter, samples of thigh meat were analysed. The supplementation of diets with vitamin C or Se increased the protein concentration of the meat at the expense of fat. Vitamin C supplementation increased the vitamin C content of the meat in a dose-dependent manner and decreased the vitamin A concentration in the meat of broilers fed diets with sodium selenite or without a Se supplement. In the meat of the broilers that were fed these diets, the vitamin C decreased the lipid oxidation in meat that was stored for 5 days. No sparing effect of vitamin C was apparent on the amount of vitamin E in the meat. Selenised yeast was more effective in the enrichment of meat with Se than was selenite. Both Se sources increased the activity of glutathione peroxidase and the oxidative stability of the meat. (en)
Title	Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers (en)
skos:prefLabel	Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers (en)
skos:notation	RIV/00027014:_____/12:#0001564!RIV13-MZE-00027014
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MZE0002701404)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Englmaierová, Michaela Skřivanová, Eva Marounek, Milan Skřivan, Miloš
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav živočišné výroby, v.v.i.
http://linked.open...dnocenehoVysledku	141392
http://linked.open...ai/riv/idVysledku	RIV/00027014:_____/12:#0001564
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Vitamin C, Selenium, Meat, Oxidative stability, Chickens (en)
http://linked.open.../riv/klicoveSlovo	Vitamin C Meat Chickens Oxidative stability Selenium
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[DD28BCE70590]
http://linked.open...i/riv/nazevZdroje	Food Chemistry
http://linked.open...in/vavai/riv/obor	GH
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	130
http://linked.open...iv/tvurceVysledku	Marounek, Milan Skřivan, Miloš Englmaierová, Michaela Skřivanová, Eva
http://linked.open...ain/vavai/riv/wos	000296039400028
http://linked.open...n/vavai/riv/zamer	Udržitelný rozvoj chovu hospodářských zvířat v evropském modelu multifunkčního zemědělství
issn	0308-8146
number of pages	5 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.foodchem.2011.07.103

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 48 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software