TY  - JOUR
AU  - Krstić, Branko
AU  - Jokić, Živan
AU  - Pavlović, Zoran
AU  - Živković, Dušan
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3034
AB  - A 42-day experiment was conducted to compare the effects of various levels of sodium selenite (SS) and Se-enriched yeast (SY) on chicken productivity, carcass traits, and breast Se concentration. Six hundred 1-day-old Cobb 500 broiler chicks were placed on 1 of 6 experimental treatments. The treatments consisted of feeding a diet without Se supplementation (basal diet) or basal diet with 0.6 mg/kg supplemented Se supplied by SS, SY, or a mix of the two (0.45 SS + 0.15 SY; 0.3 SS + 0.3 SY; 0.15 SS + 0.45 SY). Chicks in all Se-supplemented treatments had significantly higher final body weight and eviscerated weight than those on the basal diet (P  lt  0,05) and no significant differences were observed among selenium source (P  lt  0.05). Also, chicks in all Se-supplemented treatments had significantly higher Se contents in breast tissue than the control group (P  lt  0.05). Replacing SS by SY in the broiler diets resulted in increased concentrations of Se in the breast (P  lt  0.01). Strong correlations were found between breast Se concentrations and the level of SY supplementation of the broiler diet (r = 0.992). The results from this experiment indicate that SY is a superior source of selenium for the production of selenized meat, and can be used, without any detrimental effect on chicken performance, for adding nutritional value to broiler meat and thus safely improving human selenium intake.
PB  - Humana Press Inc, Totowa
T2  - Biological Trace Element Research
T1  - Options for the Production of Selenized Chicken Meat
EP  - 72
IS  - 1
SP  - 68
VL  - 146
DO  - 10.1007/s12011-011-9229-0
ER  - 

@article{
author = "Krstić, Branko and Jokić, Živan and Pavlović, Zoran and Živković, Dušan",
year = "2012",
abstract = "A 42-day experiment was conducted to compare the effects of various levels of sodium selenite (SS) and Se-enriched yeast (SY) on chicken productivity, carcass traits, and breast Se concentration. Six hundred 1-day-old Cobb 500 broiler chicks were placed on 1 of 6 experimental treatments. The treatments consisted of feeding a diet without Se supplementation (basal diet) or basal diet with 0.6 mg/kg supplemented Se supplied by SS, SY, or a mix of the two (0.45 SS + 0.15 SY; 0.3 SS + 0.3 SY; 0.15 SS + 0.45 SY). Chicks in all Se-supplemented treatments had significantly higher final body weight and eviscerated weight than those on the basal diet (P  lt  0,05) and no significant differences were observed among selenium source (P  lt  0.05). Also, chicks in all Se-supplemented treatments had significantly higher Se contents in breast tissue than the control group (P  lt  0.05). Replacing SS by SY in the broiler diets resulted in increased concentrations of Se in the breast (P  lt  0.01). Strong correlations were found between breast Se concentrations and the level of SY supplementation of the broiler diet (r = 0.992). The results from this experiment indicate that SY is a superior source of selenium for the production of selenized meat, and can be used, without any detrimental effect on chicken performance, for adding nutritional value to broiler meat and thus safely improving human selenium intake.",
publisher = "Humana Press Inc, Totowa",
journal = "Biological Trace Element Research",
title = "Options for the Production of Selenized Chicken Meat",
pages = "72-68",
number = "1",
volume = "146",
doi = "10.1007/s12011-011-9229-0"
}

Krstić, B., Jokić, Ž., Pavlović, Z.,& Živković, D.. (2012). Options for the Production of Selenized Chicken Meat. in Biological Trace Element Research
Humana Press Inc, Totowa., 146(1), 68-72.
https://doi.org/10.1007/s12011-011-9229-0

Krstić B, Jokić Ž, Pavlović Z, Živković D. Options for the Production of Selenized Chicken Meat. in Biological Trace Element Research. 2012;146(1):68-72.
doi:10.1007/s12011-011-9229-0 .

Krstić, Branko, Jokić, Živan, Pavlović, Zoran, Živković, Dušan, "Options for the Production of Selenized Chicken Meat" in Biological Trace Element Research, 146, no. 1 (2012):68-72,
https://doi.org/10.1007/s12011-011-9229-0 . .