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. 2019 Apr 17;5(3):256–263. doi: 10.1016/j.aninu.2019.03.003

Table 5.

Effect of different dietary levels and sources of selenium on meat color of broilers at 42 d of age.¹

Item	Breast muscle			Thigh muscle
Item	L^∗ (lightness)	a^∗ (redness)	b^∗ (yellowness)	L^∗ (lightness)	a^∗ (redness)	b^∗ (yellowness)
Se source
SS	47.0	3.48^b	8.73^b	50.1	5.50^b	9.63^b
SM	46.8	3.50^ab	8.75^ab	49.8	5.52^ab	9.76^ab
SY	46.5	3.51^ab	8.77^ab	49.6	5.53^ab	9.79^ab
NS	46.3	3.59^a	8.84^a	49.4	5.61^a	9.82^a
SEM	0.095	0.033	0.023	0.082	0.010	0.033
Se level, mg/kg
0.1	47.7^a	3.50	8.76^b	50.4^a	5.53	9.67^b
0.3	46.6^b	3.51	8.82^a	49.6^b	5.53	9.78^a
SEM	0.059	0.012	0.012	0.047	0.008	0.010
Source of variation, P-value
Se source	0.325	0.001	0.001	0.549	0.001	<0.001
Se level	0.011	0.101	0.038	0.001	0.131	0.001
Se source × Se level	0.999	0.959	0.648	0.999	0.881	0.558
Contrast, P-value
Inorganic vs. Organic²	0.235	0.154	0.125	0.109	0.143	0.741
NS vs. SY and SM	0.541	0.325	0.179	0.480	0.713	0.379
NS vs. SS	0.120	<0.001	<0.001	0.091	<0.001	<0.001

SS = sodium selenite; SM = DL-selenomethionine; SY = selenium enriched yeast; NS = nano-selenium.

^{a, b} Values within the same column with different superscript letters differ (P < 0.05).

¹

Meat color data are means of duplicated analysis of 24 samples per each treatment.

²

Inorganic source of selenium was sodium selenite vs. organic sources of selenium including SM and selenium enriched yeast.