- - news, features and articles for the meat processing industry

Featured Articles

Replacing Sodium Selenite by Selenium Yeast Reduces Non-prime Cut Yields in Broilers

18 May 2013

Selenium yeast totally replaced sodium selenite in the diet of broilers without affecting meat quality or traits, according to new research from Brazil. Birds receiving the organic selenium source had lower back yield than the control group.

The objective of a study at Brazil's University of Pelotas was to evaluate carcass traits, yield and meat quality of broilers supplemented with organic selenium (selenium yeast) in total replacement to sodium selenite in the diets, reported Fernanda M. Goncalves and colleagues in International Journal of Poultry Science.

A total of 704 male Cobb chicks, one day old, were randomly allotted in 32 boxes, each with 22 birds, in a total of 16 replicates per treatment.

The diets were formulated based on corn and soybean meal and different sources of selenium. The treatments consisted of selenium in the inorganic form (sodium selenite, SS) and in an organic form (selenium yeast, SY) supplementation.

At 42 days old, 64 birds per treatment were slaughtered and carcass traits, yields and meat quality were evaluated.

SY group showed lower back yield than the SS group. Breast yield was slighted higher in SY group, however, no statistically significant differences were found.

Meat quality and traits were not influenced by dietary treatments.

Total replacement of sodium selenite by selenium yeast in broilers diets reduced back yields, a non-prime cut of the chicken carcass, concluded Goncalves and colleagues. They added that sodium selenite can be totally replaced by selenium yeast without affecting broiler meat quality and traits.


Goncalves F.M., J.K. Nunes, L. Novelini, N.E. Manzke, M.A. Anciuti, F. Rutz and J.T. Zanusso. 2012. Total replacement of sodium selenite by selenium yeast reduces non-prime cuts yields in male broilers. International Journal of Poultry Science 11(12): 777-780.

You can view the full report by clicking here.

February 2013

Our Sponsors


Seasonal Picks

Meat Cuts and Muscle Foods - 2nd Edition