S Fortatos1, E Giamouri1, AC Pappas1, SN Yannopoulos2 and G Papadomichelakis1*
1Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Greece
2Foundation for Research and Technology Hellas – Institute of Chemical Engineering Sciences (FORTH/ICE-HT), P.O. Box 1414, GR-26504, Rio-Patras, Greece
*Corresponding Author: G Papadomichelakis, Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Greece.
Received: September 20, 2021; Published: October 25, 2021
Dietary selenium (Se) supplementation is a viable strategy to enhance the antioxidant defense. The commonly-used Se sources (sodium selenite and selenium-yeast) have a narrow margin between beneficial and toxic effects. Se nanoparticles stabilized in chitosan microspheres (CS-SeNP) are well established for their low toxicity, but their bioavailability and antioxidant potential has not been extensively investigated in livestock feeding. Our objectives were: a) to synthesize and characterize the properties of CS-SeNP and b) to compare the effects of CS-SeNP as dietary selenium source with those of sodium selenite and selenium-yeast on meat selenium concentration and oxidative stability in growing rabbits. The CS-SeNP were synthesized using a chemical reducing method and were characterized by dynamic light scattering, X-ray diffraction and X-ray photoelectron spectroscopy. Four experimental diets were offered to 96 rabbits; one control (C) with no added Se, and 3 diets supplemented with 0.4 mg Se/kg either from sodium selenite + selenium-yeast (1:1 ratio; T1), selenium-yeast and CS-SeNPs (1:1 ratio; T2) or CS-SeNP alone (T3). Feed intake, weight gain and feed conversion ratio were monitored throughout the trial. At the end of the trial, 12 rabbits per diet were sacrificed and meat samples were collected. Meat fatty acid composition was determined by gas chromatography. Meat Se content and oxidative stability were determined by hydride (vapor) generation atomic absorption spectroscopy and iron-induced lipid oxidation, respectively. Spherical monodispersed CS-SeNPs of 80.5 ± 20 nm average diameter were obtained. The CS-SeNP were exclusively composed of elemental Se and were totally encapsulated in chitosan, as indicated by the X-ray diffraction and X-ray photoelectron spectroscopy surveys, respectively. Growth performance was not affected by the dietary selenium addition and differences were observed between the dietary selenium sources. Meat selenium content and oxidative stability was similar in T1, T2 and T3 rabbits, but significantly higher (P < 0.05) when compared to C rabbits. In conclusion, the selenium from CS-SeNP enriches meat with selenium and enhances meat oxidative stability in a manner similar to the commonly-used inorganic and organic forms. Given their well-established low toxicity, CS-SeNP have a very good potential as dietary Se source and should be further studied.
Keywords: Meat; Oxidative Stability; Selenium; Selenium Nanoparticles-loaded Chitosan Microspheres; Selenium-yeast; Sodium Selenite
Citation: G Papadomichelakis., et al. “Selenium Nanoparticles-loaded Chitosan Microspheres as a Dietary Selenium Source in Rabbits: Impact on Meat Selenium Content and Oxidative Stability". Acta Scientific Veterinary Sciences 3.11 (2021): 45-56.
Copyright: © 2021 G Papadomichelakis., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.