Evaluation of changes in malondialdehyde levels of breast and thigh meat in broiler chickens fed with high bioavailability of feed additive

Malondialdehyde (MDA), the organic compound derived from oxidative degradation of polyunsaturated fatty adds, Causes an unsatisfied meat color, rancidity, and degradation of muscle protein. selenium becomes an interesting nutrient for meat quality improvement because its functions as cofactor of several antioxidant enzymes. Particularly, hydroxy selenomethionine (OH-seMet) is the new generation of organic selenium source with high bioavailability and low toxic. This study was to evaluate meat quality by determining the levels of MDA in broiler Chickens fed with oH-seMet supplemented in feed. The broiler chickens were divided into 2 groups, control and group treated with 0.3 ppm of oH-seMet, and it was raised for further 42 days. After that, each group was collected and then MDA levels in breast and thigh meat Was evaluated at l, 4  and 7 days after slaughtering using Thiobarbituric acid-reactive substance assay (TBARS). The results revealed that MDA levels breast and thigh meat of broiler chickens in treatment group were lower than control group. The 6ndings suggested that addition of oH- SeMet in feed reduced lipid peroxidation via MDA levels Which could improve meat quality of broiler chickens.