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Effects of Dietary Organic Selenium Levels on Performance and Selenium Retention in Broiler Chickens and Laying Hens  

Na, J.C. (Poultry Science Division, National Livestock Research Institute)
Kim, S.H. (Poultry Science Division, National Livestock Research Institute)
Jang, B.G. (Poultry Science Division, National Livestock Research Institute)
Kim, J.H. (Poultry Science Division, National Livestock Research Institute)
Yu, D.J. (Poultry Science Division, National Livestock Research Institute)
Kang, G.H. (Poultry Science Division, National Livestock Research Institute)
Kim, H.K. (Poultry Science Division, National Livestock Research Institute)
Lee, D.S. (Poultry Science Division, National Livestock Research Institute)
Lee, S.J. (Livestock Resources Development Department, National Livestock Research Institute)
Lee, J.C. (Daesung Microbiological Labs. Co., Ltd.)
Lee, W.J. (Daesung Microbiological Labs. Co., Ltd.)
Publication Information
Korean Journal of Poultry Science / v.33, no.4, 2006 , pp. 255-262 More about this Journal
Abstract
Two experiments were conducted to investigate the effect of dietary organic selenium levels on performance and selenium retention in broiler chickens and laying hens. In experiment 1, the effects of dietary organic selenium levels on the weight gain, feed intake, feed conversion, and selenium retention of meat and liver in broiler chickens were investigated. For each growth phase, the basal diet was supplemented with 0 (control), 0.60, 1.20, 1.80 and 2.40 ppm Se from selenium yeast(SY). Weight gain, feed intake, and feed conversion were not affected by the selenium addition in diets. Breast muscle Se levels were linearly increased (P<0.05) as dietary Se level increased by SY. Selenium concentration of liver tissue was increased (P<0.05) in supplemental SY compared to the control, and was increased (P<0.05) in supplemental 1.20, 1.80 and 2.40 ppm SY compared to the 0.60 ppm SY. In Experiment 2, 12-week-experiment using Hy-Line laying hens (68 wk of age) was conducted to examine the effects of dietary organic selenium on egg Production, egg weight, daily egg mass, feed intake, feed conversion, egg quality, and selenium concentration of eggs. A corn-soybean meal basal diet was supplemented with 0 (control), 0.30, 0.60, 0.90 and 1.20 ppm Se from selenium yeast (SY). Egg Production was significantly improved(P<0.05) in supplemental 0.30 and 0.90 ppm SY compared to the control and 0.60 ppm SY during week 1 to 12, but daily egg mass, feed intake, and feed conversion showed no difference in supplemental SY and control. Haugh unit, yolk color and eggshell breaking strength showed no difference in supplemental SY and control. Eggshell thickess was significantly (P<0.05) higher in supplemental 0.60 and 1.20 ppm SY compared to the 0.90 ppm SY in week 9. Egg Se levels were linearly increased (P<0.05) as dietary Se level increased by SY.
Keywords
organic selenium; broiler; layer; performance; egg; meat; liver;
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