Acta Scientific Veterinary Sciences (ISSN: 2582-3183)

Research Article Volume 3 Issue 11

Selenium Nanoparticles-loaded Chitosan Microspheres as a Dietary Selenium Source in Rabbits: Impact on Meat Selenium Content and Oxidative Stability

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

×

Abstract

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

×

References

  1. Pappas AC., et al. “Selenoproteins and maternal nutrition”. Comparative Biochemistry and Physiology4 (2008): 361-372.
  2. Dalle Zotte A and Szendrő Z. “The role of rabbit meat as functional food”. Meat Science3 (2011): 319-331.
  3. Surai PF. “Selenium in Nutrition and Health”. Nottingham University Press, Nottingham, UK (2006).
  4. Pappas AC., et al. “Supranutritional selenium level affects fatty acid composition and oxidative stability of chicken breast muscle tissue”. Journal of Animal Physiology and Animal Nutrition3 (2011): 385-394.
  5. Zhang Y., et al. “The effect of dietary selenium levels on growth performance, antioxidant capacity and glutathione peroxidase 1 (GSHPx1) mRNA expression in growing meat rabbits”. Animal Feed Science and Technology 3-4 (2011): 259-264.
  6. Ebeid TA., et al. “Fortification of rabbit diets with vitamin E or selenium affects growth performance, lipid peroxidation, oxidative status and immune response in growing rabbit”. Livestock Science2-3 (2013): 323-331.
  7. Papadomichelakis G., et al. “Effects of increasing dietary organic selenium levels on meat fatty acid composition and oxidative stability in growing rabbits”. Meat Science 131 (2017): 132-138.
  8. Yuan D., et al. “Effects of selenium sources and levels on reproductive performance and selenium retention in broiler breeder, egg, developing embryo, and 1-day-old chick”. Biological Trace Element Research 144 (2011): 705-714.
  9. Surai PF and Fisinin VI. “Selenium in poultry breeder nutrition: an update”. Animal Feed Science and Technology 191 (2014): 1-15.
  10. Seko Y and Imura N. “Active oxygen generation as a possible mechanism of selenium toxicity”. Biomedical and Environmental Sciences2-3 (1997): 333-339.
  11. Payne RL and Southern LL. “Changes in glutathione peroxidase and tissue selenium concentrations of broilers after consuming a diet adequate in selenium”. Poultry Science8 (2005): 1268-1276.
  12. Fajt Z., et al. “The significance of pork as a source of dietary selenium - an evaluation of the situation in the Czech Republic”. Neuro Endocrinology Letters1 (2009): 17-21.
  13. “Commission Regulation (EC) No 427/2013 of 8 May 2013 concerning the authorisation of selenomethionine produced by Saccharomyces cerevisiae NCYC R646 as a feed additive for all Animal species and amending Regulations (EC) No 1750/2006, (EC) No 634/2007 and (EC) No 900/2009 as regards the maximum supplementation with selenised Yeast”. Official Journal of the European Union L127 (2013): 20-22.
  14. Aparna N and Karunakaran R. “Effect of selenium nanoparticles supplementation on oxidation resistance of broiler chicken”. Indian Journal of Science and Technology1 (2016).
  15. Samak DH., et al. “Developmental toxicity of carbon nanoparticles during embryogenesis in chicken”. Environmental Science and Pollution Research International16 (2018): 19058-19072.
  16. Shahnawaz K., et al. “Impacts of selenium and vitamin E supplementation on mRNA of heat shock proteins, selenoproteins and antioxidants in broilers exposed to high temperature”. AMB Express1 (2018): 112.
  17. Abdul H., et al. “Green synthesis and characterization of zinc oxide nanoparticles from Ocimum basilicum L. var purpurascens Benth.-lamiaceae leaf extract”. Materials Letters 131 (2014): 16-18.
  18. Bai K., et al. “Preparation and antioxidant properties of selenium nanoparticles-loaded chitosan microspheres”. International Journal of Nanomedicine 12 (2017): 4527-4539.
  19. Wang H., et al. “Elemental selenium at nano size possesses lower toxicity without compromising the fundamental effect on selenoenzymes: comparison with selenomethionine in mice”. Free Radical Biology and Medicine10 (2007): 1524-1533.
  20. Abdel-Wareth AAA., et al. “Nutritional impact of nano-selenium, garlic oil, and their combination on growth and reproductive performance of male Californian rabbits”. Animal Feed Science and Technology 249 (2019): 37-45.
  21. Sheiha AM., et al. “Effects of dietary biological or chemical-synthesized nano-selenium supplementation on growing rabbits exposed to thermal stress”. Animals3 (2020): 430.
  22. de Blas C and Mateos GG. “Feed formulation”. In: de Blas, C., Wiseman, J. (Eds.), The Nutrition of the Rabbit, CAB International, Wallingford, UK (1998): 241-253.
  23. Pappas AC., et al. “Effects of supplementing broiler breeder diets with organoselenium compounds and polyunsaturated fatty acids on hatchability”. Poultry Science9 (2006): 1584-1593.
  24. O'Fallon JV., et al. “A direct method for fatty acid methylester synthesis: application to wet meat tissues, oils, and feedstuffs”. Journal Animal Science6 (2007): 1511-1521.
  25. Kornsbrust DJ and Mavis RD. “Relative susceptibility of microsomes from lung, heart, liver, kidney, brain and testes to lipid peroxidation: correction with vitamin E content”. Lipids 15 (1980): 315-322.
  26. Botsoglou NA., et al. “Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues”. British Poultry Science2 (2002): 223-230.
  27. Domínguez R., et al. “Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat”. Meat Science2 (2014): 223-230.
  28. Zhang C., et al. “Synthesis, characterization, and controlled release of selenium nanoparticles stabilized by chitosan of different molecular weights”. Carbohydrate Polymers 134 (2015): 158-166.
  29. Dokoupilová A., et al. “Selenium content in tissues and meat quality in rabbits fed selenium yeast”. Czech Journal of Animal Science6 (2007): 165-169.
  30. Marounek M., et al. “Quality of meat and selenium content in tissues of rabbits fed diets supplemented with sodium selenite, selenized yeast and selenized algae”. World Rabbit Science4 (2009): 207-212.
  31. Zhan XA., et al. “Effect of different selenium source on selenium distribution, loin quality and antioxidant status in finishing pigs”. Animal Feed Science and Technology3-4 (2007): 202-211.
  32. Pavlata L., et al. “Blood and tissue selenium concentrations in calves treated with inorganic or organic selenium compounds-a comparison”. Acta Veterinaria Brno1 (2001): 19-26.
  33. Rayman MP. “The use of high-selenium yeast to raise selenium status: how does it measure up?” British Journal of Nutrition4 (2004): 557-573.
  34. Bai K., et al. “Selenium-nanoparticles-loaded chitosan/chito-oligosaccharide microparticles and their antioxidant potential: a chemical and in vivo investigation”. Pharmaceutics1 (2020): 43.
  35. Li B., et al. “Biogenic selenium and its hepatoprotective activity”. Scientific Reports 7 (2017): 15627.
  36. Zhang JS., et al. “Biological effects of a nano red elemental selenium”. Biofactors1 (2001): 27-38.
×

Citation

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.




Metrics

Acceptance rate35%
Acceptance to publication20-30 days
Impact Factor1.008

Indexed In





News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is December 25, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"

Contact US