Effect of Vitamin E or Selenium on Blood Profile and Oxidative Stability of Turkey Meat

A 56-day trial to evaluate the performance characteristics, selected blood profile and oxidative stability of meat of laying turkeys was conducted using 48, thirty six weeks old turkeys which were randomly allotted to four treatments: T1 (control-the basal diet), T2 (250mg/kg vitamin E supplementation), T3 (0.03mg/kg selenium supplementation) and T4 (combination of 125mg/kg vitamin E and 0.15mg/kg selenium supplementation) in a completely randomized design. Performance data indicated similar (P > 0.05) feed intake and body weight gain across the treatment. However, Average egg produced was significantly (p < 0.05) higher for birds on T1 (28.00) compared with those on T2 (9.00), T3 (10.50) and T4 (3.50). Likewise, average egg weight was significantly higher in T1 (70.08) and T2 (67.61) compared with birds on T3 (61.24) and T4 (61.32). Significant (P < 0.05) increase in total protein and decrease in LDL (low density lipoprotein), VLDL (very low density lipoprotein), triglyceride and total cholesterol were observed in birds on T4 compared to the control. The albumin content was not significantly (P > 0.05) affected by the treatment. The Thiobarbituric Acid Reactive Substance (TBARS) value was significantly (p < 0.05) lower in the breast meat of birds on T4 (0.07mg/MDA/g) compared to those on T1 (0.09mg/MDA/g). In conclusion, vitamin E and selenium influenced lipid metabolism by reducing LDL, VLDL, triglycerides and cholesterol. The combination also enhanced oxidative stability of stored and frozen turkey meat in this study.