The effect of Cu, Zn and Fe chelates on the antioxidative status of thigh meat of broiler chickens.

The studies aimed to verify the effect of Cu, Zn and Fe glycine chelate on the antioxidative status in the thigh meat of broiler chickens. The study assumption was that due to the antioxidative or prooxidative effect of Cu, Zn and Fe, these elements supplemented to chickens in an easily assimilable form would modify the antioxidative status of meat and those having a prooxidative effect could deteriorate the quality of meat. The experiment involved three hundred and fifty Ross 308 chickens divided into seven equipotent experimental groups. Over 42 days of the experiment, the chickens were administered Cu, Zn and Fe glycine chelates in an amount corresponding to 50% of the requirement (experimental factor I) or 25% of the requirement (experimental factor II). The level of oxidative stress indicators such as superoxide dismutase, catalase, glutathione, glutathione peroxidase and malondialdehyde was determined in the muscles and blood. The groups receiving Zn...