PDF(Pubmed)
Abstract：
The effects of sodium selenite or selenium yeast on the meat quality of broilers were searched in the literature published in the Chinese National Knowledge Infrastructure (CNKI), Wanfang Database, China Science and Technology Journal Database (VIP), PubMed, Web of Science, and Science Direct databases from January 1, 2010 to December 31, 2022. Meta-analysis was performed with Stata software (StataCorp. 2011), and the standardized mean difference (SMD) and its 95% confidence interval (CI) were calculated using a random effects model. Twenty of the identified 846 literature sources, which included 791 broilers, were screened. The meat quality indices considered were shear force, drip loss, cooking loss, water holding capacity (WHC), pH, and color. The source of heterogeneity was studied using sensitivity and subgroup analyses, and publication bias was evaluated using funnel plots. The results showed that the supplementation of selenium in the broiler diet significantly reduced the shear force (SMD = -0.67, 95% CI [-1.12, -0.22], P < 0.05) and drip loss (SMD = -0.84, 95% CI [-1.39, -0.30], P < 0.05) and increased the pH (SMD = 0.38, 95% CI [0.01, 0.75], P < 0.05) of broiler breast muscle; however, it had no significant effects on other indices. Funnel plots revealed a slight publication bias in the shear force and pH of breast muscle but none in the drip loss of breast muscle. The sensitivity analysis showed that the results were stable and reliable. In conclusion, selenium supplementation in broiler feed can improve some indices of broiler meat quality, and its inclusion in broiler diets is recommended, in conjunction with other minerals, which is of great significance to improve the quality, preservation time and economic benefits of chicken products.
摘要：
亚硒酸钠或酵母硒对肉鸡肉质的影响在中国国家知识基础设施(CNKI)发表的文献中进行了检索,万方数据库,中国科技期刊数据库(VIP),PubMed,WebofScience,和2010年1月1日至2022年12月31日的ScienceDirect数据库。用Stata软件(StataCorp.2011),使用随机效应模型计算标准化平均差(SMD)及其95%置信区间(CI)。确定的846个文献来源中有20个，其中包括791只肉鸡，被筛选。考虑的肉质指标是剪切力，滴水损失,烹饪损失，持水量(WHC)，pH值,和颜色。使用敏感性和亚组分析研究了异质性的来源，使用漏斗图评估发表偏倚。结果表明，在肉鸡日粮中添加硒可显著降低剪切力（SMD=-0.67，95％CI[-1.12，-0.22]，P<0.05）和滴水损失（SMD=-0.84，95%CI[-1.39，-0.30]，P<0.05）并增加pH（SMD=0.38，95％CI[0.01，0.75]，P<0.05）;然而，对其他指标无显著影响。漏斗图显示，乳房肌肉的剪切力和pH值有轻微的发表偏差，但乳房肌肉的滴水损失没有。敏感性分析表明,结果稳定可靠。总之,在肉鸡饲料中添加硒可以改善肉鸡肉品质的一些指标，建议将其包含在肉鸡饮食中，与其他矿物结合，这对提高质量具有重要意义，鸡肉产品的保存时间和经济效益。
