Hostname: page-component-586b7cd67f-t7czq Total loading time: 0 Render date: 2024-11-26T11:35:22.786Z Has data issue: false hasContentIssue false
  • English
  • Français

A role for Sel-Plex™, a source of organic selenium in selenised yeast cell wall protein, as a factor that influences meat stability

Published online by Cambridge University Press:  19 December 2016

F. W. Edens  and
A. E. Sefton
F. W. Edens*
Affiliation:
Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC 27695-7635, USA
A. E. Sefton
Affiliation:
Alltech, Inc., Nicholasville, KY 40356, USA
*
*Corresponding author: [email protected]
Get access Rights & Permissions [Opens in a new window]

Summary

Selenium is an important mineral required in the antioxidant system in animals, which is involved with oxidative stability in tissues, particularly membranes, and is involved in various aspects of meat quality and stability on the shelf, due to its protective properties on lipids, preventing rancidity. Se can be supplied in an inorganic or chemically organic form, and it is well known that the latter has beneficial properties and improved functionality in physiological systems compared to the former. Research has shown that organic Se is associated with increased tenderness and the prevention of certain problems in pale exudative meat, discolouration and off-flavours and odours in meat, although this depends on other components of the antioxidant system, such as vitamin E, being present as well. The change in prominence of glutathione peroxidase forms in their interaction with vitamin E in cell membranes is also noted. The following review (the third in a series) details the research that has been conducted into the role of Se in meat stability and related factors, with specific focus on organic forms of Se, namely the commercial product Sel-Plex™ (Alltech Inc, Nicholasville, KY, USA), which is derived from yeast and in which selenium replaces sulphur in methionine forming selenomethionine in yeast protein.

Keywords

seleniummeat stabilityantioxidantsselenoenzymesglutathione peroxidases
Type
Review Paper
Information
Journal of Applied Animal Nutrition , Volume 4 , 2016 , e11
Copyright
Copyright © Cambridge University Press and Journal of Applied Animal Nutrition Ltd. 2016 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Abdel-Kader, Z.M. (1996) Lipid oxidation in chicken meat as affected by cooking and frozen storage. Nahrung, 40: 21–24.CrossRefGoogle ScholarPubMed
Ahn, D.U., Wolfe, F.H., and Sim, J.S. (1993) The effect of free and bound iron on lipid peroxidation in turkey meat. Poultry Science, 72: 209–215.CrossRefGoogle Scholar
Ahsan, H., Ali, A., and Ali, R. (2003) Oxygen free radicals and systemic autoimmunity. Clinical & Experimental Immunology, 131: 398–404.CrossRefGoogle ScholarPubMed
Ang, C.Y. W., and Young, L.L. (1992) Influence of fat content on oxidative stability of cooked chicken thigh patties during frozen storage. Poultry Science, 71: 1794–1796.CrossRefGoogle Scholar
Anundi, I., Hogberg, J., and Stead, A.H. (1979) Glutathione depletion in isolated hepatocytes: Its relation to lipid peroxidation and cell damage. Acta Pharmacologica et Toxicologica (Copenhagen), 45: 45–51.CrossRefGoogle ScholarPubMed
Aoyama, K., and Nakaki, T. (2015) Glutathione in cellular redox homeostasis: association with the excitatory amino acid carrier 1 (EAAC1). Molecules 20: 8742–8758.CrossRefGoogle ScholarPubMed
Arteel, G.E., and Sies, H. (2001) The biochemistry of selenium and the glutathione system. Environmental Toxicology and Pharmacology, 10: 153–158.CrossRefGoogle ScholarPubMed
Asghar, A., Lin, C.F., Gray, J.I., Buckley, D.J., Booren, A.M., Crackel, R.L., and Flegal, C.J. (1989) Influence of oxidized dietary oil and antioxidant supplementation on membrane-bound lipid stability in broiler meat. British Poultry Science, 30: 815–823.CrossRefGoogle ScholarPubMed
Azad, M.A. K., Kikusato, M., Maekawa, T., Shirakawa, H., and Toyomizu, M. (2010) Metabolic characteristics and oxidative damage to skeletal muscle in broiler chickens exposed to chronic heat stress. Comparative Biochemistry and Physiology-Part A: Molecular & Integrative Physiology, 155: 401–406.CrossRefGoogle ScholarPubMed
Backstrom, L., and Kauffman, R. (1995) The porcine stress syndrome: A review of genetics, environmental factors, and animal well-being implications. Agri-Practice, 16: 24–30.Google Scholar
Baowei, W., Guoqing, H., Qiaoli, W., and Bin, Y. (2011) Effects of yeast selenium supplementation on the growth performance, meat quality, immunity, and antioxidant capacity of goose. Animal. Physiology and Animal Nutrition, 95: 440–448.CrossRefGoogle ScholarPubMed
Barbut, S., McEwen, S.A., and Julian, R.J. (1991) Turkey downgrading: effect of truck cage location and unloading. Poultry Science, 69: 1410–1413.CrossRefGoogle Scholar
Barbut, S. (1997a) Occurrence of pale soft exudative meat in mature turkey hens. Br. Poultry Science, 38: 74–77.CrossRefGoogle Scholar
Barbut, S. (1997b) Problem of pale soft exudative meat in broiler chickens. British Poultry Science, 38: 355–358.CrossRefGoogle ScholarPubMed
Barbut, S. (1998) Estimating the magnitude of the PSE problem in poultry. Journal of Muscle Foods, 9: 35–49.CrossRefGoogle Scholar
Barbut, S. (2009) Pale, soft, and exudative poultry meat-Reviewing ways to manage at the processing plant. Poultry Science, 88: 1506–1512.CrossRefGoogle ScholarPubMed
Bartoli, M., and Sies, H. (1978) Reduced and oxidized glutathione efflux from liver. FEBS Letters, 86: 89–91.CrossRefGoogle ScholarPubMed
Bartov, I., and Bornstein, S. (1977a) Stability of abdominal fat and meat of broilers: The interrelationship between the effects of dietary fat and vitamin E supplements. British Poultry Science, 18: 47–57.CrossRefGoogle Scholar
Bartov, I., and Bornstein, S. (1977b) Stability of abdominal fat and meat of broilers: Relative effects of vitamin E, butylated hydroxtoluene and ethoxyquin. British Poultry Science, 18: 59–68.CrossRefGoogle Scholar
Bartov, I., and Bornstein, S. (1978) Stability of abdominal fat and meat of broilers: Effect of duration of feeding antioxidants. British Poultry Science, 19: 129–135.CrossRefGoogle Scholar
Bartov, I., and Frigg, M. (1992) Effect of high concentrations of dietary vitamin E during various age periods on performance, plasma vitamin E and meat stability of broiler chicks at seven weeks of age. British Poultry Science, 33: 393–402.CrossRefGoogle Scholar
Bartov, I., and Kanner, J. (1996) Effect of high levels of dietary iron, iron injection, and dietary vitamin E on the oxidative stability of turkey meat during storage. Poultry Science, 75: 1039–1046.CrossRefGoogle ScholarPubMed
Bekhit, A.E.-D.A., Hopkins, D.L., Fahri, F.T., and Ponnampalam, E.N. (2013) Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies. Comprehensive Reviews in Food Science and Food Safety, 12: 565–597.CrossRefGoogle ScholarPubMed
Bendall, J.R., and Swatland, H.J. (1988) A review of the relationships of pH with physical aspects of pork quality. Meat Science, 69: 1410–1413.Google Scholar
Bermingham, E.N., Hesketh, J.E., Sinclair, B.R., Koolaard, J.P., and Roy, N.C. (2014) Selenium-enriched foods are more effective at increasing glutathione peroxidase (GPx) activity compared with selenomethionine: A meta-analysis. Nutrients, 6: 4002–4031.CrossRefGoogle ScholarPubMed
Bertinato, J., Hidiroglou, N., Peace, R., Cockell, K.A., Trick, K.D., Jee, P., Giroux, A., Madère, R., Bonacci, G., Iskandar, M., Hayward, S., Giles, N., and L'Abbé, Mary R (2007) Sparing effects of selenium and ascorbic acid on vitamin C and E in guinea pig tissues. Nutrition Journal, 6: 7–15.CrossRefGoogle Scholar
Blough, N.V., and Zafiriou, O.C. (1985) Reaction of superoxide with nitric oxide to form peroxynitrite in alkaline solution. Inorganic Chemistry, 24: 3502–3504.CrossRefGoogle Scholar
Boiago, M.M., Borba, H., Leonel, F.B., Giampietro-Ganeco, A., Ferrari, F.B., Stefani, L.M., and de Silva, P.A. (2014) Sources and levels of selenium on breast meat quality of broilers. Ciência Rural, Santa Maria, 44: 1692–1698.CrossRefGoogle Scholar
Bou, R., Guardiola, F., Barroeta, A.C., and Codony, R. (2005) Effect of dietary fat sources and zinc and selenium supplements on the composition and consumer acceptibility of chicken meat. Poultry Science, 84: 1129–1140.CrossRefGoogle Scholar
Brannan, R.G., Connolly, B.J., and Decker, E.A. (2001) Peroxynitrite: a potential initiator of lipid oxidation in food. Trends in Food Science & Technology 12: 164–173.CrossRefGoogle Scholar
Brigelius-Flohé, R. (1999) Tissue-specific functions of individual glutathione peroxidases. Free Radical Biology and Medicine, 27: 951–965.CrossRefGoogle ScholarPubMed
Briviba, K., Roussyn, I., Sharov, V.S., and Sies, H. (1996) Attenuation of oxidation and nitration reactions of peroxynitrite by selenomethionine, selenocysteine and ebselen. Biochemistry Journal, 319: 13–15.CrossRefGoogle Scholar
Buckley, D.J., Gray, J.I., Asghar, A., Price, J.F., Crackel, R.L., Booren, A.M., Pearson, A.M., and Miller, E.R. (1989) Effects of dietary antioxidants and oxidized oil on membranal lipid stability and pork product quality. Journal of Food Science, 54: 1193–1197.CrossRefGoogle Scholar
Burk, R.F. (1976) Selenium in Man. in: (Prasad, A.S., and Oberleas, D. (eds) Trace Elements in Human Health and Disease, pp. 105–133 (New York, NY, Academic Press).Google Scholar
Cassens, R.G., Marple, D.N., and Eikelenboom, G. (1975) Animal physiology and Meat Quality. Advances in Food Research, 21: 71–155.CrossRefGoogle ScholarPubMed
Chance, B., Sies, H., and Boveris, A. (1979) Hydroperoxide metabolism in mammalian organs. Physiological Reviews 59: 527–605.CrossRefGoogle ScholarPubMed
Chen, W., Zeng, Y., Cui, J., Chen, Q., Du, J., Yang, L., Hu, Y., Song, Y., and Qian, Y. (2011) Effects of phospholipid hydroperoxide glutathione peroxidase mRNA expression on meat quality of M. longissimus dorsi in pigs. European Food Research and Technology, 232: 433–440.CrossRefGoogle Scholar
Choct, M., Naylor, A.J., and Reinke, N. (2004) Selenium supplementation affects broiler growth performance, meat yield, and feather coverage. British Poultry Science, 45: 677–683.CrossRefGoogle ScholarPubMed
Chow, C.K. (1979) Nutritional influences on cellular antioxidant defense systems. American Journal of Clinical Nutrition, 32: 1066–1081.CrossRefGoogle ScholarPubMed
Cohen, G., and Hochstein, P. (1963) Glutathione peroxidase: the primary agent for the elimination of hydrogen peroxide in erythrocytes. Biochemistry, 2: 1420–1428.CrossRefGoogle ScholarPubMed
Combs, G.F. Jr. (1981) Influences of dietary vitamin E and selenium on the oxidant defense system of the chick. Poultry Science, 60: 2098–2105.CrossRefGoogle ScholarPubMed
Combs, G.F. Jr., and Regenstein, J.M. (1980) Influence of selenium, vitamin E, and ethoxyquin on lipid peroxidation in muscle tissues from fowl during low temperature storage. Poultry Science, 59: 347–351.CrossRefGoogle ScholarPubMed
Combs, G.F. Jr., and Scott, M.L. (1974) Antioxidant effects of selenium and vitamin E function in the chick. The Journal of Nutrition, 104: 1297–1303.CrossRefGoogle ScholarPubMed
Combs, G.F. Jr., and Scott, M.L. (1977) Nutritional interrelationships of vitamin E and selenium. Bioscience, 27: 467–473.CrossRefGoogle Scholar
Cozzi, G., Prevedello, P., Stefani, A.L., Piron, A., Contiero, B., Lante, A., Gottardo, F., and Chevaux, E. (2011) Effect of dietary supplementation with different sources of selenium on growth response, selenium blood levels and meat quality of intensively finished Charolais young bulls. Animal, 5: 1531–1538.CrossRefGoogle ScholarPubMed
Csallany, A.S., and Menken, B.Z. (1986) Effect of dietary selenite on hepatic organic solvent-soluble lipofuscin pigments. Internationa Journal of Toxicology, 5: 79–85.Google Scholar
Daun, C., and Åkesson, B. (2004) Glutathione peroxidase activity, and content of total and soluble selenium in five bovine and porcine organs used in meat production. Meat Science, 66: 801–807.CrossRefGoogle ScholarPubMed
Daun, C., Johansson, M., Önning, G., and Åkesson, B. (2001) Glutathione peroxidase activity, tissue and soluble selenium content in beef and pork in relation to meat ageing and pig RN phenotype. Food Chemistry, 73: 313–319.CrossRefGoogle Scholar
Daun, C., Lundh, T., Őnning, G., and Åkesson, B. (2004) Separation of soluble selenium compounds in muscle from seven animals species using size exclusion chromatography and inductively coupled plasma mass spectrometry. Journal of Analytical Atomic Spectrometry, 19: 129–134.CrossRefGoogle Scholar
Davies, K.J. A. (1987) Protein damage and degradation by oxygen radicals. I. General aspects. The Journal of Biological Chemistry, 262: 9895–9901.CrossRefGoogle ScholarPubMed
Deagan, J.T., Butler, J.A., Beilstein, M.A., and Whanger, P.D. (1987) Effects of dietary selenite, selenocysteine, and selenomethionine on selenocysteine lyase and glutathione peroxidase activities and on selenium levels in rat tissues. The Journal of Nutrition, 117: 91–98.CrossRefGoogle Scholar
de Lima, V.R., Morfima, M.P., Teixeiraa, A., and Creczynski-Pasa, T.B. (2004) Relationship between the action of reactive oxygen and nitrogen species on bilayer membranes and antioxidants. Chemistry and Physics of Lipids, 132: 197–208.CrossRefGoogle ScholarPubMed
de Lyons, M.S. (1998) Organic Se as a supplement for Atlantic salmon: effect on meat quality. In: Lyons, T. P. and Jacques, K. A., (Eds.), Biotechnology in the Feed Industry, pp. 505–508. (Nottingham, United Kingdom, Nottingham University Press).Google Scholar
Delles, R.M., Xiong, Y.L., True, A.D., Ao, T., and Dawson, K.A. (2014) Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity. Poultry Science, 93: 1561–1570.CrossRefGoogle ScholarPubMed
Delles, R.M., Xiong, Y.L., True, A.D., Ao, T., and Dawson, K.A. (2015) Augmentation of water-holding and textural properties of breast meat from oxidatively stressed broilers by dietary antioxidant regimens. British Poultry Science, 56: 304–314.CrossRefGoogle ScholarPubMed
Del Puerto, M., Cabrera, M.C., Terevinto, A., Olivero, R., and Saadoun, A. (2014) Selenium in poultry diets: Effects on pH, color, glycogen, and lactate kinetic in fresh and aged Pectoralis and Gastrocnemius muscles. Proceedings from the 60th International Congress of Meat Science and Technology, Punta del Este, Uruguay. pp 174–176.Google Scholar
DeVore, V.R., Colnago, G.L., Jensen, L.S., and Green, B.E. (1983) Thiobarbituric acid values and glutathione peroxidase activity in meat from chickens fed a selenium-supplement diet. Journal of Food Science, 48: 300–301.CrossRefGoogle Scholar
Dianzani, M.U., Muzio, G., Biocca, M.E., and Canuto, R.A. (1991) Lipid peroxidation in fatty liver induced by caffeine in rats. International Journal Tissue Reactions 13: 79–86.Google ScholarPubMed
Dickenson, D.A., and Forman, H.J. (2002) Cellular glutathione and thiols metabolism. Biochemical Pharmacology, 64: 1019–1026.CrossRefGoogle Scholar
Donaldson, W.E. (2001) Nutritional Factors. in: Hodgson, E., & Smart, R. C. (Eds.) Introduction to Biochemical Toxicology, 3rd edition), pp. 255–276 (John Wiley and Sons, Inc., New York).Google Scholar
Downs, K.M., Hess, J.B., and Bilgili, S.F. (2000) Selenium source effect on broiler carcass characteristics, meat quality, and drip loss. Journal of Applied Animal Research, 18: 61–72.CrossRefGoogle Scholar
D'Souza, D.N., Dunshea, F.R., Warner, R.D., and Leury, B.J. (1998) The effect of pre-slaughter handling and carcass processing rate post-slaughter on pork quality. Meat Science, 50: 429–437.CrossRefGoogle ScholarPubMed
Edens, F.W. (1996) Organic selenium: From feathers to muscle integrity to drip loss. Five years onward: No more selenite. in: Lyons, T. P. and Jacques, K. A. (Eds.), Biotechnology in the Feed Industry: The Living Gut, pp. 165–185 (Nottingham, United Kingdom, Nottingham University Press).Google Scholar
Edens, F.W., and Sefton, A.E. (2016a) Organic selenium in selenised yeast product in animal nutrition- utilisation, storage and comparison with other selenium sources. Journal of Applied Animal Nutrition (In press).CrossRefGoogle Scholar
Edens, F.W., and Sefton, A.E. (2016b) Sel-Plex™, a source of organic selenium in selenised yeast protein, as a factor that influences meat quality. Journal of Applied Animal Nutrition (In review).Google Scholar
Edens, F.W., Parkhurst, C.R., and Sefton, A.E. (2000) Carcass yield from broilers fed either sodium selenite or selenium yeast. Poultry Science, 79(Suppl. 1): 118 (abstract).Google Scholar
Edens, F.W., Carter, T.A., and Sefton, A.E. (1996) Influence of dietary selenium sources on post mortem drip loss from breast meat of broilers grown on different litters. Poultry Science, 75 (Suppl. 1):60. (abstract)Google Scholar
Estévez, M. (2015) Oxidative damage to poultry: from farm to fork. Poultry Science, 94: 1368–1378.CrossRefGoogle ScholarPubMed
Fellenberg, M.A., and Speisky, H. (2006) Antioxidants: their effects on broiler oxidative stress and its meat oxidative stability. World's Poultry Science Journal, 62: 53–64.CrossRefGoogle Scholar
Ferket, P.R., and Foegeding, E.A. (1994) How nutrition and management influence PSE in poultry meat. Proceedings from BASF Technical Symposium, Multi-State Poultry Feeding and Nutrition Conference, Indianapolis, IN, pp. 64–78.Google Scholar
Frankel, E.N. (1984) Recent advances in the chemistry of the rancidity of fats. in: Baily, A. J., (Ed.) Recent Advances in the Chemistry of Meat, pp. 87–118 (The Royal Society of Chemistry, Special Publication No. 47, Great Britain).Google Scholar
Froning, G.W., Babji, A.S., and Mather, F.B. (1978) The effect of preslaughter temperature, stress, struggle and anesthetization on color and textural characteristics of turkey meat. Poultry Science, 57: 630–633.CrossRefGoogle Scholar
Galvin, K., Morrissey, P.A., and Buckley, D.J. (1997) Influence of dietary vitamin E and oxidized sunflower oil on the storage stability of cooked chicken muscle. British Poultry Science, 38: 499–504.CrossRefGoogle ScholarPubMed
Ghoshal, A., Roomi, M.W., Ahluwalia, M., Simmonds, W., Rushmore, T.H., Farber, E., and Ghoshal, A.K. (1988) Glutathione and enzymes related to free radical metabolism in liver of rats fed a choline-devoid low-methionine diet. Cancer Letters, 41: 53–62.CrossRefGoogle ScholarPubMed
Gonzalez, M.J. (1990) Ascorbic acid and selenium interaction: Its relevance in carcinogenesis. Journal of Orthomolecular Medicine, 5: 67–69.Google Scholar
Grau, A., Codony, R., Grimpa, S., Baucells, M.D., and Guardiola, F. (2001a) Cholesterol oxidation in frozen dark chicken meat: Influence of dietary fat source and α-tocopherol and ascorbic acid supplementation. Meat Science, 57: 197–208.CrossRefGoogle ScholarPubMed
Grau, A., Guardiola, F., Grimpa, S., Barroeta, F., and Codony, R. (2001b) Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and α-tocopherol, and ascorbic acid supplementation. Poultry Science, 80: 1630–1642.CrossRefGoogle ScholarPubMed
Hafeman, D.G., Sunde, R.A., Hoekstra, W.G. (1974) Effect of dietary selenium on erythrocyte and liver glutathione peroxidase in the rat. Journal of Nutrition, 104: 580–587.CrossRefGoogle ScholarPubMed
Harrison, J.H. and Conrad, H.R. (1984a) Effect of selenium intake on selenium utilization by the non-lactating dairy cow. Journal of Dairy Science, 67: 219–223.CrossRefGoogle Scholar
Harrison, J.H. and Conrad, H.R. (1984b) Effect of calcium on selenium absorption by the non-lactating dairy cow. Journal of Dairy Science, 67: 1860–1864.CrossRefGoogle Scholar
Hess, J.B., Downs, K.M. and Bilgili, S.F. (2003) Selenium nutrition and poultry meat quality. in: Lyons, T. P. and Jacques, K. A. (Eds.), Biotechnology in the Feed and Food Industries: Beyond the Storm, pp. 107–112 (Nottingham, United Kingdom, Nottingham University Press).Google Scholar
Horan, K.L., Lutzke, B.S., Cazers, A.R., McCall, J.M., and Epps, D.E. (1994) Kinetic evaluation of lipophilic inhibitors of lipid peroxidation in DLPC liposomes. Free Radicals in Biology and Medicine, 17: 587–596.CrossRefGoogle ScholarPubMed
Horton, A.A., and Fairhurst, S. (1987) Lipid peroxidation and mechanisms of toxicity. in: CRC Critical Reviews in Toxicology Vol. 18, pp. 27–79 (Boca Raton, FL, CRC Press).Google Scholar
Hughes, R.E. (1964) Reduction of dehydroascorbic acid by animal tissues. Nature, 203: 1068–1069.CrossRefGoogle Scholar
International Programme on Chemical Safety (IPCS) (1987) Selenium. in: Environmental Health Criteria 58. (World Health Organization, Geneva, Switzerland).Google Scholar
Igene, J.O., and Pearson, A.M. (1979) Role of phospholipids and triglycerides in warmed-over flavor development in meat model systems. Journal of Food Science, 44: 1285–1290.CrossRefGoogle Scholar
Ip, C. (1986) Interaction of vitamin C and selenium supplementation in the modification of mammary carcinogenesis in rats. Journal of National Cancer Institute, 77: 299–303.Google ScholarPubMed
Jacques, K.A. (2001) Selenium metabolism in animals: in: The relationship between dietary selenium form and physiological function. Science and Technology in the Feed Industry, in: Jacques, K.A. and Lyons, T.P. (Eds.) pp. 319–348 (Nottingham, United Kingdom, Nottingham University Press).Google Scholar
Jensen, C., Skibsted, L.H., Jakobsen, K., Bertelsen, G. (1995) Supplementation of broiler diets with all-rac-alpha- or a mixture of natural source RRR-alpha-, gamma-, delta-tocopheryl acetate. 2. Effect on the oxidative stability of raw and precooked broiler meat products. Poultry Science, 74 (12):2048–2056.CrossRefGoogle ScholarPubMed
Juniper, D.T., Phipps, R.H., Ramos-Morales, E., and Bertin, G. (2008) Effect of dietary supplementation with selenium-enriched yeast or sodium selenite on selenium tissue distribution and meat quality in beef cattle. Journal of Animal Science, 86: 3100–3109.CrossRefGoogle ScholarPubMed
Juniper, D.T., Phipps, R.H., Ramos-Morales, E., and Bertin, G. (2009) Effects of dietary supplementation with selenium enriched yeast or sodium selenite on selenium tissue distribution and meat quality in lambs. Animal Feed Science Technology, 149: 228–239.CrossRefGoogle Scholar
Juniper, D.T., Phipps, R.H., and Bertin, G. (2011) Effect of dietary supplementation with selenium-enriched yeast or sodium selenite on selenium tissue distribution and meat quality in commercial-line turkeys. Animal, 5: 1751–1760.CrossRefGoogle ScholarPubMed
Kim, Y.J., Park, W.Y., and Choi, I.H. (2010) Effects of dietary a-tocopherol, selenium, and their different combinations on growth performance and meat quality of broiler chickens. Poultry Science, 89: 603–608.CrossRefGoogle Scholar
Kolb, E. (1984) Metabolism of ascorbic acid in livestock under pathological conditions. in: Wegger, I., Tagwerker, F. J., and Moustgaard, J. (Eds.) Proceedings of Workshop on Ascorbic Acid in Domestic Animals, pp. 162–175. (The Royal Danish Agriculture Society, Copenhagen).Google Scholar
Kouba, M., and Mourot, J. (2011) A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids. Biochimie, 93: 13–17.CrossRefGoogle ScholarPubMed
Ladikos, D., and Lougovois, V. (1990) Lipid oxidation in muscle foods: A review. Food Chemistry, 35: 295–314.CrossRefGoogle Scholar
Latshaw, J.D. (1975) Natural and selenite selenium in hen and egg. Journal of Nutrition, 105: 32–37.CrossRefGoogle Scholar
Latshaw, J.D., and Osman, M. (1975) Distribution of selenium in egg white and yolk after feeding natural and synthetic selenium compounds. Poultry Science, 54: 1244–1252.CrossRefGoogle ScholarPubMed
Lee, Y.B., and Choi, Y.I. (1999) PSE (pale, soft, exudative) pork: the causes and solutions- review. Asia-Aust. Journal of Animal Science, 12: 244–252.Google Scholar
Leeson, S., and Summers, J.D. (1997) Ingredient evaluation and diet formulation. in: Leeson, S., and Summers, J. D. (eds), Commercial Poultry Nutrition, 2nd ed., pp. 10–111 (Guelph, Ontario, Canada, University Books).Google Scholar
Lei, X.G., Evenson, J.K., Thompson, K.M., and Sunde, R.A. (1995) Glutathione peroxidase and phospholipid hydroperoxide glutathione peroxidase are differentially regulated in rats by dietary selenium. Journal of Nutrition, 125: 1438–1446.Google ScholarPubMed
Lei, X.G., Dann, H.M., Ross, D.A., Cheng, W.-H., Combs, G.F. Jr., and Roneker, K.R. (1998) Dietary selenium supplementation is required to support full expression of three selenium-dependent glutathione peroxidases in various tissues of weanling pigs. Journal of Nutrition, 128: 130–135.CrossRefGoogle ScholarPubMed
Liang, H., van Remmen, H., Frolich, V., Lechleiter, J., Richardson, A., and Ran, Q. (2007) Gpx4 protects mitochondrial ATP generation against oxidative damage. Biochemical and Biophysical Research Communications, 356: 893–898.CrossRefGoogle ScholarPubMed
Liu, Y., Lyon, B.G., Windham, W.R., Realini, C.B., Pringle, T.D. D., and Duckett, S. (2003) Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy: A feasibility study. Meat Science, 65: 1107–1115.CrossRefGoogle ScholarPubMed
Lopez-Bote, C.J., Gomoa, E.A., Gray, J.J., and Flegal, C.J. (1992) Stabilization of broiler lipids (including cholesterol) through dietary supplementation with spice extracts. Proc. 38 th International Congress Meat Science Technology, Clermont-Ferrand, France. pp. 523–526.Google Scholar
Lucy, J.A. (1972) Functional and structural aspects of biological membranes: A suggested structural role for vitamin E in the control of membrane permeability and stability. Annals of the New York Academy of Sciences, 203: 4–11.CrossRefGoogle ScholarPubMed
Lyon, B.G., and Lyon, C.E. (1993) Effects of water-cooking in heat sealed bags versus conveyor belt grilling on yield, moisture, and texture of broiler breast meat. Poultry Science, 72: 2157–2165.CrossRefGoogle Scholar
Machlin, L.J. (1984) Handbook of Vitamins: Nutritional, Biochemical, and Clinical Aspects. (Marcel Dekker, Inc. New York, NY).Google Scholar
Machlin, L.J. (1989) Use and safety of elevated dosages of vitamin E in adults. International Journal for Vitamin and Nutrition Research, 30: 56–68.Google ScholarPubMed
Machlin, L.J. (1991) Vitamin E. in: Machlin, L. J. (Ed.), Handbook of Vitamins, pp. 100–144 (Marcel Dekker, Inc., New York, NY).Google Scholar
Machlin, L., and Bendich, A. (1987). Free Radical Tissue Damage: Protective Role of Antioxidant Nutrients. FASEB Journal, 1: 441–445.CrossRefGoogle ScholarPubMed
Mahan, D.C. (1995) Selenium metabolism in animals: What role does selenium yeast have? in: Lyons, T. P. and Jacques, K. A. (Eds.), Biotechnology in the Feed Industry, pp. 257–267 (United Kingdom, Nottingham University Press Nottingham).Google Scholar
Mahan, D.C., and Parrett, N.A. (1996) Evaluating the efficacy of selenium-enriched yeast and sodium selenite on tissue selenium retention and serum glutathione peroxidase activity in grower and finisher swine. Journal of Animal Science, 74: 2967–2974.CrossRefGoogle ScholarPubMed
Mahan, D.C., Cline, T.R., and Richert, B. (1999) Effects of dietary levels of selenium-enriched yeast and sodium selenite as selenium sources fed to growing-finishing pigs on performance, tissue selenium, serum glutathione peroxidase activity, carcass characteristics, and loin quality. Journal of Animal Science, 77: 2172–2179.CrossRefGoogle ScholarPubMed
Mahmoud, K.Z., and Edens, F.W. (2003) Influence of selenium sources on age-related and mild heat stress-related changes of blood and liver glutathione redox cycle in broiler chickens (Gallus domesticus). Comparative Biochemistry and Physiology - Part B: Biochemistry & Molecular Biology, 136: 921–934.CrossRefGoogle ScholarPubMed
Maiorino, M., Coassin, M., Roveri, A., and Ursini, F. (1989) Microsomal lipid peroxidation: effect of vitamin E and its functional interaction with phospholipid hydroperoxide glutathione peroxidase. Lipids, 24: 721–726.CrossRefGoogle ScholarPubMed
Maiorino, M., Thomas, J.P., Girotti, A.W., and Ursini, F. (1991) Reactivity of phospholipid hydroperoxide glutathione peroxidase with membrane and lipoprotein lipid hydroperoxides. Free Radical Research Communications, 12–13(pt.1):131–135.CrossRefGoogle Scholar
Maraschiello, C., Sárraga, C., and García Regueiro, J.A. (1999) Glutathione peroxidase activity, TBARS, and α-tocopherol in meat from chickens fed different diets. Journal Agriculture and Food Chemistry, 47: 867–872.CrossRefGoogle ScholarPubMed
Marusich, W.L., De Ritter, E., Ogrinz, E.F., Keating, J., Mitrovic, M. and Bunnell, R.H. (1975) Effect of supplemental vitamin E in Control of rancidity in poultry meat. Poultry Science, 54: 831–844.CrossRefGoogle Scholar
McCay, P.B. (1985) Vitamin E: Interactions with free radicals and ascorbate. Annual Review of Nutrition, 5: 323–340.CrossRefGoogle ScholarPubMed
Medeiros, L.G. de, Oba, A., Shimokomaki, M., Pinheiro, J.W., de Silva, C.A., Soares, A.L., Pissinati, A., and de Almeida, M. (2012) Desempenho, características de carcaça e qualidade de carne de frangos de corte suplementados com selênio orgânico. Semina: Ciencias Agraias, Londrina 33(Suppl. 2): 3361–3370.Google Scholar
Mercier, Y., Gatellier, P., & Renerre, M. (1995). Relationships between lipid and protein oxidation in different beef muscles. Proceedings of 41 st International Congress Meat Science Technology, San Antonio, TX, pp. 562–563.Google Scholar
Moksnes, K. and Norheim, G. (1986) A comparison of selenomethionine and sodium selenite as a supplement in chicken feeds. Acta Veterinaria Scandinavica, 27: 103–114.CrossRefGoogle ScholarPubMed
Morrissey, P.A., Sheehy, P.J. A., Galvin, K., Kerry, J.P., and Buckley, D.J. (1998) Lipid stability in meat and meat products. Meat Science, 49(Suppl. 1):73–86.CrossRefGoogle Scholar
Naylor, A.J., Choct, M. and Jacques, K.A. (2000) Effects of selenium source and level on performance and meat quality in male broilers. Poultry Science, 79 (Suppl. 1):117. (abstract)Google Scholar
Nockels, C.F. (1979) Protective effects of supplemental vitamin E against infection. Federation Proceedings, 38: 2134–2138.Google Scholar
Nomura, K., Imai, H., Koumura, T., Kobayashi, T., and Nakagawa, Y. (2000) Mitochondrial phospholipid hydroperoxide glutathione peroxidase inhibits the release of cytochrome c from mitochondria by suppressing the peroxidation of cardiolipin in hypoglycemic-induced apoptosis. Biochemistry Journal, 351: 183–193.CrossRefGoogle Scholar
Norheim, G., and Moksnes, K. (1985) Distribution and elimination of selenium and glutathione peroxidase (GSH-Px) in chickens after supplementation with sodium selenite or selenomethionine. in: Mills, C. F., Bremner, I., and Chesters, J. K. (Eds.), Trace Elements in Man and Animals- TEMA 5 , pp. 493–495 (Farnham Royal, Slough SL2 3BN, United Kingdom, Commonwealth Agricultural Bureaux).Google Scholar
Northcutt, J.K., Foegeding, E.A., and Edens, F.W. (1994) Water-holding properties of thermally preconditioned chicken breast meat and leg meat. Poultry Science, 73: 308–316.CrossRefGoogle ScholarPubMed
Nuernberg, K., Kuechenmeister, U., Kuhn, G., Nuernberg, G., Winnefeld, K., Ender, K., Cogan, U., and Mokady, S. (2002) Influence of dietary vitamin E and selenium on muscle fatty acid composition in pigs. Food Research International, 35: 505–510.CrossRefGoogle Scholar
Offer, G. (1991) Modeling of the formation of pale, soft, and exudative meat: effects of chilling regime and rate and extent of glycolysis. Meat Science, 30: 157–184.CrossRefGoogle ScholarPubMed
Ookhtens, M., and Kaplowitz, N. (1998) Role of the liver in interorgan homeostasis of glutathione and cys[e]ine. Seminars in Liver Disease Journal, 18: 313–329.CrossRefGoogle Scholar
Olson, O.E., and Palmer, I.S. (1976) Selenoamino acids in tissues of rats administered inorganic selenium. Metabolism, 25: 299–306.CrossRefGoogle ScholarPubMed
Pappas, A.C., Zoidis, E., Papadomichelakis, G., and Fegeros, K. (2011) Supranutritional selenium level affects fatty acid composition and oxidative stability of chicken breast muscle tissue. Journal of Animal Physiology and Animal Nutrition, 96: 385–394.CrossRefGoogle ScholarPubMed
Payne, R.L., and Southern, L.L. (2005a) Comparison of inorganic and organic selenium sources for broilers. Poultry Science, 84: 898–902.CrossRefGoogle ScholarPubMed
Payne, R.L., and Southern, L.L. (2005b) Changes in glutathione peroxidase and tissue selenium concentrations of broilers after consuming a diet adequate in selenium. Poultry Science, 84: 1268–1276.CrossRefGoogle ScholarPubMed
Pearson, A.M., Gray, J.T., Wolzak, A.M., and Horenstein, N.A. (1983) Safety implications of oxidized lipids in muscle foods. Food Technology, 37: 121–129.Google Scholar
Perez, T.I., Zudhof, M.J., Renema, R.A., Curtis, J.M., Ren, Y., and Beth, M. (2010) Effects of vitamin E and organic selenium on oxidative stability of o-3 enriched chicken meat during cooking. Journal of Food Science, 75: T25–T34.CrossRefGoogle Scholar
Perić, L., Milošević, N., Žikić, D., Kanački, Z., Džinić, N., Nollet, L., and Spring, P. (2009) Effect of selenium sources on performance and meat characteristics of broiler chickens. Journal of Applied Poultry Research, 18: 403–409.CrossRefGoogle Scholar
Pompella, A., Visvikis, A., Paolicchi, A., De Tata, V., Casini, A.F. (2003) The changing faces of glutathione, a cellular protagonist. Biochemical Pharmacology, 66: 1499–503.CrossRefGoogle ScholarPubMed
Puvača, N., and Stanaćev, V. (2011) Selenium in poultry nutrition and its effect on meat quality. World's Poultry Science Journal, 67: 479–484.CrossRefGoogle Scholar
Radi, R., Beckman, J.S., Bush, K.M., and Freeman, B.A. (1991) Peroxynitrite oxidation of sulfhydryls. The cytotoxic potential of superoxide and nitric oxide. Journal of Biological Chemistry, 266: 4244–4250.CrossRefGoogle ScholarPubMed
Rai, D., Felmy, A.R., and Moore, D.A. (1995) The solubility product of crystalline ferric selenite hexahydrate and the complexation constant of FeSeO3 + . Journal of Solution Chemistry, 24: 735–752.CrossRefGoogle Scholar
Renerre, M., Dumont, F., and Gatellier, P. (1996) Antioxidant enzyme activitities in beef in relation to oxidation of lipid and myoglobin. Meat Science, 43: 111–121.CrossRefGoogle Scholar
Roussyn, I., Briviba, K., Masumoto, H., and Sies, H. (1996) Selenium-containing compounds protect DNA from single-strand breaks caused by peroxynitrite. Archives of Biochemistry and Biophysics, 330: 216–218.CrossRefGoogle ScholarPubMed
Ruiz, J.A., Perez-Vendrell, A.M., and Esteve-Garcia, E. (2000) Effect of dietary iron and copper on performance and oxidative stability in broiler leg meat. British Poultry Science, 41: 163–137.CrossRefGoogle ScholarPubMed
Rushmore, T.H., Lim, Y.P., Farber, E., and Ghoshal, A.K. (1984) Rapid lipid peroxidation in the nuclear fraction induced by a diet deficient in choline and methionine. Cancer Letters, 24: 251–255.CrossRefGoogle ScholarPubMed
Ryu, Y.C., Rhee, M.S., Lee, M.H., and Kim, B.C. (2005) Effects of different levels of dietary supplemental selenium on performance, lipid oxidation, and color stability of broiler chicks. Poultry Science, 84: 809–815.CrossRefGoogle ScholarPubMed
Ryu, Y.C., Rhee, M.S., Lee, M.H., Lee, S.K., and Kim, B.C. (2006) Effects of packaging methods on the meat quality of α-tocopherol supplemented broiler chicks during refrigerated storage. Food Science and Biotechnology, 15: 248–253.Google Scholar
Santé, V., Bielicki, G., Renerre, M., and Lacourt, A. (1991) Post mortem evaluation in Pectoralis superficialis muscle from two turkey breeds: a relationship between pH and color. Proceedings: 37 th International Congress of Meat Science, Kulmbach, Germany. pp. 465–468.Google Scholar
Sanders, T. (1987) Toxicological considerations in oxidative rancidity of animal fats. Food Science Technology Today, 1: 162–164.Google Scholar
Scholz, R.W., Graham, K.S., Gumpricht, E., and Reddy, C.C. E. (1989) Mechanism of interaction of vitamin E and glutathione in the protection against membrane lipid peroxidation. Annals of New York Academy of Sciences, 570: 514–517.CrossRefGoogle Scholar
Schrauzer, G.N. (2000) Selenomethionine: A Review of its nutritional significance, metabolism, and toxicity. Journal of Nutrition, 130: 1653–1656.CrossRefGoogle ScholarPubMed
Sethy, K., Garg, A.K., Mishra, S.K., Biswal, S.S., Behera, A.K., Sahoo, J.K., Satapathy, D., Meher, P., and Nayak, S.M. (2014) Effect of selenium yeast, and vitamin E supplementation on meat quality of male goats (Capra hircus). Journal of Meat Science and Technology, 2: 74–78.Google Scholar
Shadhidi, F., and Hong, C. (1991) Role of metal ions and heme pigments in autoxidation of heat processed meats. Food Chemistr,y 42: 339–346.CrossRefGoogle Scholar
Sheehy, P.J. A., Morrissey, P.A., and Flynn, J. (1993a) Increased storage stability of chicken muscle by dietary α-tocopherol supplementation. Irish Journal of Agricultural and Food Research, 32: 67–73.Google Scholar
Sheehy, P.J. A., Morrissey, P.A., and Flynn, J. 1993b. Influence of heated vegetable oils and α-tocopheryl acetate supplementation on α-tocopherol, fatty acids, and lipid peroxidation in chicken muscle. British Poultry Science, 34: 367–381.CrossRefGoogle ScholarPubMed
Sies, H. (1999) Glutathione and its role in cellular functions. Free Radical Biology and Medicine, 27: 916–921.CrossRefGoogle ScholarPubMed
Sies, H., and Arteel, G.E. (2000) Interaction of peroxynitrite with selenoproteins and glutathione peroxidase mimics. Free Radical Biology and Medicine, 28: 1451–1455.CrossRefGoogle ScholarPubMed
Sies, H., Klotz, L.O., Sharov, V.S., Assmann, A., and Briviba, K. (1998) Protection against peroxynitrite by selenoproteins. Zeitschrift fur Naturforschung, C. 53: 228–232.CrossRefGoogle ScholarPubMed
Sies, H., Sharov, V.S., Klotz, L.O., and Briviba, K. (1997) Glutathione peroxidase protects against peroxynitrite-mediated oxidations. A new function for selenoproteins as peroxynitrite reductase. Journal of Biological Chemistry, 272: 27812–27817.CrossRefGoogle ScholarPubMed
Sklan, D., and Tenne, Z. (1984) Changes in the lipid fractions and bacteriological counts in chilled broiler meat. Poultry Science, 63: 76–81.CrossRefGoogle Scholar
Skřivan, M., Marounek, M., Englmaierová, M., and Skřivanová, E. (2012) Influence of dietary vitamin C and selenium. alone and in combination. On the composition and oxidative stability of meat of broilers. Food Chemistry, 130: 660–664.CrossRefGoogle Scholar
Skřivanová, E., Marounek, M., De Smet, S., and Raes, K. (2007) Influence of dietary selenium and vitamin E on quality of veal. Meat Science, 76: 495–500.CrossRefGoogle ScholarPubMed
Song, Y.-X., Hou, J.-X., Zhang, L., Wang, J.-G., Liu, X.-R., Zhou, Z.-G., and Cao, B.-Y. (2015) Effect of dietary selenomethionine supplementation on growth performance, tissue se concentration, and blood glutathione peroxidase activity in kid Boer goats. Biological Trace Element Research, 167(2):242–250.CrossRefGoogle ScholarPubMed
Spallholz, J.E. (1997) Free radical generation by selenium compounds and their pro-oxidant toxicity. Biomedical and Environmental Science, 10: 260–270.Google Scholar
Spears, J.W. (2003) Trace mineral bioavailability in ruminants. Journal of Nutrition, 133: 1506S–1509S.CrossRefGoogle ScholarPubMed
Stewart, W.C., Bobe, G., Vorachek, W.R., Pirelli, G.J., Mosher, W.D., Nichols, T., Van Saun, R.J., Forsberg, N.E., and Hall, J.A. (2012) Organic and inorganic selenium: II. Transfer efficiency from ewes to lambs. Journal of Animal Science, 90: 577–584.CrossRefGoogle ScholarPubMed
Sunde, R.A., and Hadley, K.B. (2010) Phospholipid hydroperoxide glutathione peroxidase (Gpx4) is highly regulated in male turkey poults and can be used to determine dietary selenium requirements. Experimental Biology and Medicine, 235: 23–31.CrossRefGoogle ScholarPubMed
Suomi, K., and Alaviuhkola, T. (1992) Response to organic and inorganic selenium in the performance and blood selenium content of growing pigs. Agricultural Science in Finland, 1: 211–214.Google Scholar
Surai, P.F. (2002) Selenium. in: Surai, P. F. (Ed.), Natural Antioxidants in Avian Nutrition and Reproduction, pp. 233–304. (Nottingham, UK, Nottingham University Press).Google Scholar
Tappel, A.L. (1962) Vitamin E as the biological lipid antioxidant. Vitamins & Hormones, 20: 493–509.CrossRefGoogle Scholar
Tappel, A.L., and Dillard, C.J. (1981) In vitro lipid peroxidation: Measurement via exhaled pentane and production by vitamin E. Federation Proceedings, 40: 174–178.Google Scholar
Tengerdy, R.P. and Brown, J.C. (1977) Effect of vitamin E and A on humoral immunity and phagocytosis in E. coli infected chickens. Poultry Science, 56: 957–963.CrossRefGoogle Scholar
Terada, A., Yoshida, M., Seko, Y., Kobayashi, T., Nakada, M., Nakada, K., Echizen, H., Ogata, H., and Rikihisa, T. (1999) Active oxygen species generation and cellular damage by additives of parenteral preparations: Selenium and sulfhydryl compounds. Nutrition, 15: 651–655.CrossRefGoogle ScholarPubMed
Thomas, J.P., Maiorino, M., Ursini, F., and Girotti, A.W. (1990) Protective action of phospholipid hydroperoxide glutathione peroxidase against membrane-damaging lipid peroxidation. In situ reduction of phospholipid and cholesterol hydroperoxides. Journal of Biological Chemistry, 265: 454–461.CrossRefGoogle ScholarPubMed
Tsan, M., Danis, E.H., Del Vecchio, P.J., and Rosano, C.L. (1985) Enhancement of intracellular glutathione protects endothelial cells against oxidant damage. Biochemical and Biophysical Research Communications, 150: 469–475.Google Scholar
Ullrey, D.E. (1981) Vitamin E for swine. Journal of Animal Science, 53: 1039–1056.CrossRefGoogle ScholarPubMed
Upton, J.R., Edens, F.W., and Ferket, P.R. (2008) Selenium yeast effect on broiler performance. International Journal of Poultry Science, 7: 798–805.CrossRefGoogle Scholar
Upton, J.R., Edens, F.W., and Ferket, P.R. (2009) The effects of dietary oxidized fat and selenium source on performance, glutathione peroxidase, and glutathione reductase activity in broiler chickens. Journal of Applied Poultry Research, 18: 193–202.CrossRefGoogle Scholar
Ursini, F., and Bindoli, A. (1987) The role of selenium peroxidases in the protection against oxidative damage of membranes. Chemistry and Physics of Lipids, 44: 255–276.CrossRefGoogle ScholarPubMed
Ursini, F., Maiorino, M., and Gregolin, C. (1985) The selenoenzyme phospholipid glutathione peroxidase. Biochimica et Biophysica Acta, 839: 62–70.CrossRefGoogle Scholar
Ursini, F., Maiorino, M., and Gregolin, C. (1986) Phospholipid glutathione peroxidase. International Journal of Tissue Reactions, 8: 99–103.Google Scholar
Ursini, F., Maiorino, M., Valente, M., Ferri, L., and Gregolin, C. (1982) Purification from pig liver of a protein which protects liposomes and biomembranes from peroxidative degradation and exhibits glutathione peroxidase activity on phosphtidylcholine hyroperoxides. Biochimica et Biophysica Acta, 710: 197–211.CrossRefGoogle Scholar
Van Hoof, J. (1979) Influence of ante-and peri-mortem factors on biochemical and physical characteristics of turkey breast muscle. Veterinary Quarterly, 1: 29–36.CrossRefGoogle ScholarPubMed
Van Laack, R.L. J. M., Liu, C.-H., Smith, M.O., and Loveday, H.D. (2000) Characteristics of pale, soft exudative broiler meat. Poultry Science, 79: 1057–1061.CrossRefGoogle Scholar
Vignola, G., Lambertini, L., Mazzone, G., Giammarco, M., Tassinari, M., Martelli, G., and Bertin, G. (2009) Effects of selenium source and level of supplementation on the performance and meat quality of lambs. Meat Science, 81: 678–685.CrossRefGoogle ScholarPubMed
Walter, R., and Roy, J. (1971) Selenomethionine, a potential catalytic antioxidant in biological systems. Journal of Organic Chemistry, 36: 2561–2563.CrossRefGoogle ScholarPubMed
Wang, Y.X., Zhan, X.A., Zhang, X.W., Wu, R.J., and Yuan, D. (2011a) Comparison of different forms of dietary selenium supplementation on growth performance, meat quality, selenium deposition, and antioxidant property in broilers. Biological Trace Element Research, 143: 261–273.CrossRefGoogle ScholarPubMed
Wefers, H., and Sies, H. (1983) Oxidation of glutathione by the superoxide radical to the disulfide and the sulfonate yielding singlet oxygen. European Journal of Biochemistry, 137: 29–36.CrossRefGoogle Scholar
Wefers, H., and Sies, H. (1988) The protection by ascorbate and glutathione against microsomal lipid peroxidation is dependent upon vitamin E. European Journal of Biochemistry 174: 353–357.CrossRefGoogle ScholarPubMed
Whanger, P.D. (1992) Selenium in the treatment of heavy metal poisoning and chemical carcinogenesis. Journal of Trace Elements and Electrolytes in Health and Disease, 6: 209–221.Google ScholarPubMed
Woelfel, R.L., Owens, C.M., Hirschler, E.M., Martinez-Dawson, R., and Sams, A.R. (2002) The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant. Poultry Science, 81: 579–584.CrossRefGoogle Scholar
Wright, P.L. and Bell, M.C. (1966) Comparativc metabolism of selenium and tellurium in sheep and swine. American Journal of Physiology, 211: 6–10.CrossRefGoogle ScholarPubMed
Yang, X.J., Sun, X.X., Li, C.Y., Wu, X.H., and Yao, J.H. (2011) Effects of copper, iron, zinc, and manganese supplementation in a corn and soybean meal diet on the growth performance, meat quality, and immune responses of broiler chickens. Journal of Applied Poultry Research, 20: 263–271.CrossRefGoogle Scholar
Zhan, X.A., Wang, M., Zhao, R.Q., Li, W.F., and Xu, Z.R. (2007) Effects of different selenium source on selenium distribution, loin quality, and antioxidant status in finishing pigs. Animal Feed Science and Technology, 132: 202–211.CrossRefGoogle Scholar
Zhang, L., Wang, Y.X., Zhou, Y., Zheng, L., Zhan, X.A., and Pu, Q.H. (2014) Different sources of maternal selenium affect selenium retention, antioxidant status, and meat quality of 56-day-old offspring of broiler breeders. Poultry Science, 93: 2210–2219.CrossRefGoogle ScholarPubMed
Zhang, W., Xiao, S., Lee, E.J., Ahn, D.U. (2011) Consumption of Oxidized oil increases oxidative stress in broilers and affects the quality of breast meat. Journal of Agricultural and Food Chemistry, 59: 969–74.CrossRefGoogle ScholarPubMed
Zoidis, E., Pappas, A.C., Georgiou, C.A., Komatis, E., and Feggeros, K. (2010) Selenium affects the expression of GPx4 and catalase in the liver of chicken. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 155: 294–300.CrossRefGoogle ScholarPubMed