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Effect of Selenium-Enriched Bacteria and Other Selenium Sources on Meat Quality Parameters of Mid-Producing Lohman Brown Laying Hens

Muhammad, A.I.^1,3, Dalia, A.M.², Samsudin, A.A.¹*

¹Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia;
² Department of Animal Nutrition, Faculty of Animal Production, University of Khartoum, P.O. Box 321, Khartoum, Sudan;
³Department of Animal Science, Faculty of Agriculture, Federal University Dutse. P.M.B. 7156, Jigawa State, Nigeria;

Malaysian J. Anim. Sci. 2023 26(2): 41-53

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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.