A note on fatty acids profile of meat from broiler chickens supplemented with inorganic or organic selenium
Resumen:
This investigation evaluated, in broiler chickens Pectoralis and Gastrocnemius muscles, the effect of the dietary supplementation with sodium selenite (0.3 ppm) versus selenomethionine (0.3 ppm), on the fatty acids composition, lipids indices, and enzymes indexes for desaturase, elongase, and thioesterase. The selenium reduced, in both muscles, the content of atherogenic fatty acids, C14:0 and C16:0, while it increased the C18:1 level. On the other hand, selenium increased, in both muscles, the content of C18:3n3 and EPA, but not DPA and DHA. No selenium effect was detected for PUFA/SFA, n-6, n-3, n-6/n-3, and atherogenic and thrombogenic indices. As for the enzyme indexes, a selenium effect is only detected for thioesterase. Taken together, the results highlight the potential effect of dietary selenium, mainly selenomethionine, in the modulation of the composition of fatty acids in chicken meat, in particular, reducing the content of atherogenic fatty acids and increasing the health promoting n-3 PUFA.
| 2017 | |
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Selenium Broiler chickens Organic selenium |
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| Inglés | |
| Universidad de la República | |
| COLIBRI | |
| https://hdl.handle.net/20.500.12008/22070 | |
| Acceso abierto | |
| Licencia Creative Commons Atribución (CC –BY 4.0) |
| _version_ | 1807522780422340608 |
|---|---|
| author | Del Puerto Di Landro, Marta |
| author2 | Cabrera Bascardal, María Cristina Saadoun, Ali |
| author2_role | author author |
| author_facet | Del Puerto Di Landro, Marta Cabrera Bascardal, María Cristina Saadoun, Ali |
| author_role | author |
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| collection | COLIBRI |
| dc.contributor.filiacion.es.fl_str_mv | Del Puerto, Marta. Universidad de la República (Uruguay). Facultad de Medicina Cabrera, María Cristina. Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología Saadoun Bachotet, Ali. Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología |
| dc.creator.none.fl_str_mv | Del Puerto Di Landro, Marta Cabrera Bascardal, María Cristina Saadoun, Ali |
| dc.date.accessioned.none.fl_str_mv | 2019-10-02T22:14:42Z |
| dc.date.available.none.fl_str_mv | 2019-10-02T22:14:42Z |
| dc.date.issued.es.fl_str_mv | 2017 |
| dc.date.submitted.es.fl_str_mv | 20191001 |
| dc.description.abstract.none.fl_txt_mv | This investigation evaluated, in broiler chickens Pectoralis and Gastrocnemius muscles, the effect of the dietary supplementation with sodium selenite (0.3 ppm) versus selenomethionine (0.3 ppm), on the fatty acids composition, lipids indices, and enzymes indexes for desaturase, elongase, and thioesterase. The selenium reduced, in both muscles, the content of atherogenic fatty acids, C14:0 and C16:0, while it increased the C18:1 level. On the other hand, selenium increased, in both muscles, the content of C18:3n3 and EPA, but not DPA and DHA. No selenium effect was detected for PUFA/SFA, n-6, n-3, n-6/n-3, and atherogenic and thrombogenic indices. As for the enzyme indexes, a selenium effect is only detected for thioesterase. Taken together, the results highlight the potential effect of dietary selenium, mainly selenomethionine, in the modulation of the composition of fatty acids in chicken meat, in particular, reducing the content of atherogenic fatty acids and increasing the health promoting n-3 PUFA. |
| dc.format.mimetype.es.fl_str_mv | application/pdf |
| dc.identifier.citation.es.fl_str_mv | Del Puerto, M., Cabrera, M.C., Saadoun, A. A note on fatty acids profile of meat from broiler chickens supplemented with inorganic or organic selenium. International Journal of Food Science, 2017, art. no. 7613069. doi: 10.1155/2017/7613069 |
| dc.identifier.doi.es.fl_str_mv | 10.1155/2017/7613069 |
| dc.identifier.issn.es.fl_str_mv | 2356-7015 |
| dc.identifier.uri.none.fl_str_mv | https://hdl.handle.net/20.500.12008/22070 |
| dc.language.iso.none.fl_str_mv | en eng |
| dc.publisher.es.fl_str_mv | Hindawi Publishing Corporation |
| dc.relation.ispartof.es.fl_str_mv | International Journal of Food Science, 2017, art. no. 7613069 |
| dc.rights.license.none.fl_str_mv | Licencia Creative Commons Atribución (CC –BY 4.0) |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:COLIBRI instname:Universidad de la República instacron:Universidad de la República |
| dc.subject.es.fl_str_mv | Selenium Broiler chickens Organic selenium |
| dc.title.none.fl_str_mv | A note on fatty acids profile of meat from broiler chickens supplemented with inorganic or organic selenium |
| dc.type.es.fl_str_mv | Artículo |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article |
| dc.type.version.none.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | This investigation evaluated, in broiler chickens Pectoralis and Gastrocnemius muscles, the effect of the dietary supplementation with sodium selenite (0.3 ppm) versus selenomethionine (0.3 ppm), on the fatty acids composition, lipids indices, and enzymes indexes for desaturase, elongase, and thioesterase. The selenium reduced, in both muscles, the content of atherogenic fatty acids, C14:0 and C16:0, while it increased the C18:1 level. On the other hand, selenium increased, in both muscles, the content of C18:3n3 and EPA, but not DPA and DHA. No selenium effect was detected for PUFA/SFA, n-6, n-3, n-6/n-3, and atherogenic and thrombogenic indices. As for the enzyme indexes, a selenium effect is only detected for thioesterase. Taken together, the results highlight the potential effect of dietary selenium, mainly selenomethionine, in the modulation of the composition of fatty acids in chicken meat, in particular, reducing the content of atherogenic fatty acids and increasing the health promoting n-3 PUFA. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | COLIBRI_0e2784e48ec0b11370a7a76ed023e392 |
| identifier_str_mv | Del Puerto, M., Cabrera, M.C., Saadoun, A. A note on fatty acids profile of meat from broiler chickens supplemented with inorganic or organic selenium. International Journal of Food Science, 2017, art. no. 7613069. doi: 10.1155/2017/7613069 2356-7015 10.1155/2017/7613069 |
| instacron_str | Universidad de la República |
| institution | Universidad de la República |
| instname_str | Universidad de la República |
| language | eng |
| language_invalid_str_mv | en |
| network_acronym_str | COLIBRI |
| network_name_str | COLIBRI |
| oai_identifier_str | oai:colibri.udelar.edu.uy:20.500.12008/22070 |
| publishDate | 2017 |
| reponame_str | COLIBRI |
| repository.mail.fl_str_mv | mabel.seroubian@seciu.edu.uy |
| repository.name.fl_str_mv | COLIBRI - Universidad de la República |
| repository_id_str | 4771 |
| rights_invalid_str_mv | Licencia Creative Commons Atribución (CC –BY 4.0) |
| spelling | Del Puerto, Marta. Universidad de la República (Uruguay). Facultad de MedicinaCabrera, María Cristina. Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de BiologíaSaadoun Bachotet, Ali. Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología2019-10-02T22:14:42Z2019-10-02T22:14:42Z201720191001Del Puerto, M., Cabrera, M.C., Saadoun, A. A note on fatty acids profile of meat from broiler chickens supplemented with inorganic or organic selenium. International Journal of Food Science, 2017, art. no. 7613069. doi: 10.1155/2017/76130692356-7015https://hdl.handle.net/20.500.12008/2207010.1155/2017/7613069This investigation evaluated, in broiler chickens Pectoralis and Gastrocnemius muscles, the effect of the dietary supplementation with sodium selenite (0.3 ppm) versus selenomethionine (0.3 ppm), on the fatty acids composition, lipids indices, and enzymes indexes for desaturase, elongase, and thioesterase. The selenium reduced, in both muscles, the content of atherogenic fatty acids, C14:0 and C16:0, while it increased the C18:1 level. On the other hand, selenium increased, in both muscles, the content of C18:3n3 and EPA, but not DPA and DHA. No selenium effect was detected for PUFA/SFA, n-6, n-3, n-6/n-3, and atherogenic and thrombogenic indices. As for the enzyme indexes, a selenium effect is only detected for thioesterase. Taken together, the results highlight the potential effect of dietary selenium, mainly selenomethionine, in the modulation of the composition of fatty acids in chicken meat, in particular, reducing the content of atherogenic fatty acids and increasing the health promoting n-3 PUFA.Made available in DSpace on 2019-10-02T22:14:42Z (GMT). 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- Universidad de la Repúblicafalse |
| spellingShingle | A note on fatty acids profile of meat from broiler chickens supplemented with inorganic or organic selenium Del Puerto Di Landro, Marta Selenium Broiler chickens Organic selenium |
| status_str | publishedVersion |
| title | A note on fatty acids profile of meat from broiler chickens supplemented with inorganic or organic selenium |
| title_full | A note on fatty acids profile of meat from broiler chickens supplemented with inorganic or organic selenium |
| title_fullStr | A note on fatty acids profile of meat from broiler chickens supplemented with inorganic or organic selenium |
| title_full_unstemmed | A note on fatty acids profile of meat from broiler chickens supplemented with inorganic or organic selenium |
| title_short | A note on fatty acids profile of meat from broiler chickens supplemented with inorganic or organic selenium |
| title_sort | A note on fatty acids profile of meat from broiler chickens supplemented with inorganic or organic selenium |
| topic | Selenium Broiler chickens Organic selenium |
| url | https://hdl.handle.net/20.500.12008/22070 |
