This experiment was conducted to investigate the effects of selenium (Se) source and level on growth performance, carcass traits, antioxidative ability and meat quality of broilers. A total of 320 one-d-old Arbor Acres commercial broilers were randomly assigned to 1 of 5 treatments with 8 replicates in a completely randomized design involving a 2×2 factorial arrangement of treatments plus one Se-unsupplemented basal diet control for 42 d. The two Se sources were sodium selenite and Se yeast, and the two supplemental Se levels were 0.20 and 0.40 mg Se kg^–1. The results showed that broilers fed the Se-supplemented diets had higher (P<0.05) average daily gain and average daily feed intake from 22 to 42 d of age, eviscerated yield and abdominal fat percentages, Se concentrations and glutathione peroxidase (GSH-Px) activities in breast and thigh muscles on d 42, and lower (P<0.05) feed/gain from 1 to 21 and 22 to 42 d of age, mortality from 22 to 42 d of age and malondialdehyde (MDA) concentration in thigh muscle on d 42 than those fed the control diet. Broilers fed the diets supplemented with Se yeast had higher (P<0.05) pH value and lower (P<0.05) shear force in thigh muscle than those fed the diets supplemented with sodium selenite. Additionally, broilers fed the diets supplemented with 0.40 mg Se kg^–1 had lower (P<0.05) shear force in thigh muscle and higher (P<0.05) GSH-Px activities in breast and thigh muscles than those fed the diets supplemented with 0.20 mg Se kg^–1. Furthermore, broilers fed the diet supplemented with Se yeast at 0.40 mg Se kg^–1 had higher (P<0.05) Se concentrations in breast and thigh muscles than those fed the diet supplemented with Se yeast at 0.20 mg Se kg^–1, but no differences (P<0.05) were observed in these indices of broilers fed the diets supplemented with sodium selenite between 0.20 and 0.40 mg Se kg^–1. The results from the present study indicated that supplemental Se could increase the growth performance, muscle Se concentration and antioxidative ability of broilers; and the Se from Se yeast was more effective than the Se from sodium selenite in improving meat quality of broilers.

进行该实验以研究硒源和硒水平对肉鸡生长性能，体性状，抗氧化能力和肉品质的影响。在完全随机的设计中，将总共320头一岁的Arbor Acres商业肉鸡随机分配到5种处理中的1种，重复8次，涉及2×2因子处理安排和42天的1种Se不补充基础饮食控制。硒的两个来源是亚硒酸钠和硒酵母，两个补充硒的水平分别为0.20和0.40 mg Se kg ^–1。结果表明，饲喂含硒饮食的肉鸡在22至42 d的日平均增重和日平均采食量较高（P <0.05），去内脏脂肪和腹脂百分比，硒浓度和谷胱甘肽过氧化物酶（GSH-Px）较高）在第42天时乳房和大腿肌肉的活动以及1至21日和22至42天年龄的较低进食/增重（P <0.05），22至42天年龄的死亡率和大腿肌肉中的丙二醛（MDA）浓度在第42天比喂饲对照饮食的人多。饲喂添加硒酵母的肉鸡与饲喂亚硒酸钠的肉鸡相比，在大腿肌肉中具有较高的（P <0.05）pH值和较低的剪切力（P <0.05）。此外，肉鸡饲喂补充了0.40毫克硒千克^–1的饲料与补充0.20 mg Se kg ^–1的日粮相比，大腿肌肉的剪切力较低（P <0.05），乳腺和大腿肌肉的GSH-Px活性较高（P <0.05）。此外，饲喂添加了0.40 mg Se kg ^–1的硒酵母的肉鸡比饲喂添加了0.20 mg Se kg ^–1的硒酵母的肉鸡的胸和大腿中的硒浓度更高（P <0.05），但没有在添加硒酸钠的日粮中添加0.20至0.40 mg Se kg ^–1的肉鸡的这些指数之间存在差异（P <0.05）。本研究结果表明，补充硒可以提高肉鸡的生长性能，肌肉硒浓度和抗氧化能力。硒酵母中的硒比亚硒酸钠中的硒在改善肉鸡肉质方面更有效。