| ABSTRACT | 第10-13页 |
| 中文摘要 | 第14-17页 |
| List of Abbreviations | 第17-20页 |
| Introduction | 第20-26页 |
| Research Goals | 第23页 |
| References | 第23-26页 |
| Chapter 1 Literature Review | 第26-74页 |
| 1.1. Meat quality | 第26-32页 |
| 1.1.1. Color | 第26页 |
| 1.1.2. Breast meat of broilers | 第26-28页 |
| 1.1.3. Water holding capacity | 第28页 |
| 1.1.4. Sodium chloride | 第28-29页 |
| 1.1.5. Concerns surrounding sodium chloride use in the meat industry | 第29-30页 |
| 1.1.6. Thiobarbituric acid reactive substances (TBARS) and sensory characteristics | 第30页 |
| 1.1.7. Sodium chloride as a pro-oxidant | 第30-31页 |
| 1.1.8. Lipid oxidation and storage | 第31-32页 |
| 1.2. Selenium | 第32-39页 |
| 1.2.1. Chemistry of selenium | 第35页 |
| 1.2.2. Bioaccumulation of Se | 第35页 |
| 1.2.3. Selenium distribution in tissues | 第35-36页 |
| 1.2.4. Inorganic and organic sources of selenium | 第36页 |
| 1.2.5. Selenium bioavailability, absorption and metabolism | 第36-39页 |
| 1.3. Selenoproteins | 第39-44页 |
| 1.3.1. Glutathione | 第41页 |
| 1.3.2. Glutathione peroxidases | 第41-43页 |
| 1.3.3. Glutathione peroxidase | 第43-44页 |
| 1.3.4. Other selenoproteins | 第44页 |
| 1.4. Selenium deficiency in poultry | 第44-45页 |
| 1.5. Application of selenium in poultry | 第45-46页 |
| 1.6. Selenium in ruminants | 第46页 |
| 1.7. Reactive oxygen species | 第46-47页 |
| 1.8. Copper, zinc superoxide dismutases | 第47-48页 |
| 1.9.Alanine aminotransferase | 第48-49页 |
| 1.10. Selenium and growth performance | 第49-51页 |
| 1.11. Iodothyronine deiodinases | 第51-52页 |
| 1.12. Immunology | 第52-56页 |
| 1.12.1. Selenium and immune system | 第52-56页 |
| References | 第56-74页 |
| Chapter 2 Effects of Dietary Sodium Selenite and Selenium Yeast on Antioxidant Enzyme Activities andOxidative Stability of Broiler Breast Meat | 第74-102页 |
| 2.1. Introduction | 第74-75页 |
| 2.2. Material and methods | 第75-83页 |
| 2.2.1. Materials | 第75页 |
| 2.2.2. Husbandry | 第75-76页 |
| 2.2.3. Sample collection and preparation | 第76页 |
| 2.2.4. Storage procedure of broilers breast meat | 第76页 |
| 2.2.5. Determination of selenium content of feed and broilers breast meat | 第76-78页 |
| 2.2.6. Measurements of antioxidant enzyme activities, total antioxidant capacity and thiobarbituric acid reactive substances of raw broiler breast meat | 第78页 |
| 2.2.7. Determination of glutathione peroxidase (GSH-Px) activity in broiler breast meat | 第78-79页 |
| 2.2.8. Determination of catalase (CAT) activity in broiler breast meat | 第79-80页 |
| 2.2.9. Determination of total superoxide dismutase (T-SOD) activity in broiler breast meat | 第80-81页 |
| 2.2.10. Determination of total antioxidant capacity (TAC) in broiler breast meat | 第81-82页 |
| 2.2.11.Determiantion of maleicdialdehyde (MDA) in broiler breast meat | 第82-83页 |
| 2.2.12. Sensory evaluation of broiler breast meat | 第83页 |
| 2.2.13. Statistical analysis | 第83页 |
| 2.3. Results | 第83-90页 |
| 2.3.1. Growth performance of broilers | 第83-84页 |
| 2.3.2. Influence of Se supplementation on nutritive values of broiler breast meat | 第84页 |
| 2.3.3. Selenium content of broiler breast meat | 第84页 |
| 2.3.4. Influence of selenium supplementation on GSH-Px activity in broiler breast meat | 第84-85页 |
| 2.3.5. Influence of Selenium supplementation on CAT and T-SOD activities in broiler breast meat | 第85-86页 |
| 2.3.6. Influence of Se supplementation on TAC in broiler breast meat | 第86页 |
| 2.3.7. Influence of Se supplementation on lipid oxidation in broiler breast meat | 第86页 |
| 2.3.8. Influence of Se supplementation on oxidative stability in refrigerated broiler breast meat | 第86-88页 |
| 2.3.9 Effect of different Se sources on the sensory characteristics of broiler breast meat | 第88-90页 |
| 2.4. Discussion | 第90-97页 |
| 2.4.1. Growth performance of broilers | 第90-91页 |
| 2.4.2. Influence of Se on nutritive values of broiler breast meat | 第91页 |
| 2.4.3. Selenium content in broiler breast meat | 第91-92页 |
| 2.4.4. Influence of Selenium supplementation on GSH-Px activity in broiler breast meat | 第92-93页 |
| 2.4.5. Influence of Se supplementation on CAT and T-SOD activities in broiler breast meat | 第93-94页 |
| 2.4.6. Influence of Se supplementation on TAC in broiler breast meat | 第94页 |
| 2.4.7. Influence of Se supplementation on lipid peroxidation in broiler breast meat | 第94-95页 |
| 2.4.8. Influence of Se supplementation on oxidative stability in refrigerated broiler breast meat | 第95-96页 |
| 2.4.9. Effect of dietary Se sources on the sensory characteristics of broiler breast meat | 第96-97页 |
| References | 第97-102页 |
| Chapter 3 Effects of sodium chloride on Antioxidant Enzyme Activities and Oxidative Stability ofSelenium Enriched Broiler Breast Meat | 第102-118页 |
| 3.1. Introduction | 第102-104页 |
| 3.2. Materials and methods | 第104-105页 |
| 3.2.1. Broilers, diets and feeding protocol | 第104页 |
| 3.2.2. Collection of broiler breast meat samples | 第104页 |
| 3.2.3. pH and color measurement of broiler breast meat | 第104页 |
| 3.2.4. Drip loss of broiler breast meat | 第104页 |
| 3.2.5. Cooking loss and shear force of broiler breast meat | 第104页 |
| 3.2.6. Preparation of broiler breast meat samples | 第104-105页 |
| 3.2.7. Determination of antioxidant enzyme activities, total antioxidant capacity and thiobarbituric acid reactive substances of selenium enriched breast meat of broilers | 第105页 |
| 3.2.8. Statistical Analysis | 第105页 |
| 3.3. Results | 第105-108页 |
| 3.3.1. Meat quality of broiler breast meat | 第105-106页 |
| 3.3.2. Effect of different concentrations of sodium chloride on antioxidant enzyme actvities,antioxidant capacity and TBARS of Se enriched broiler breast meat | 第106-108页 |
| 3.4. Discussion | 第108-114页 |
| 3.4.1. Meat quality of broiler breast meat | 第108-109页 |
| 3.4.2. Effect of different concentrations of sodium chloride on antioxidant enzyme activities in broiler breast meat | 第109-111页 |
| 3.4.3. Effect of different concentrations of sodium chloride on antioxidant enzymes stability in refrigerated broiler breast meat | 第111-112页 |
| 3.4.4. Effect of sodium chloride and ionic strength on antioxidant enzymes in broiler breast meat | 第112-114页 |
| Reference | 第114-118页 |
| Chapter 4 Effect of Different Selenium Sources on Antioxidant Enzyme Activities, Total AntioxidantCapacity, MDA Content, Thyroid Hormones, Expressions of Hepatic mRNA GPX4 and D1 in Broilers | 第118-144页 |
| 4.1. Introduction | 第118-120页 |
| 4.2. Materials and methods | 第120-127页 |
| 4.2.1. Broilers, diets and design | 第120-121页 |
| 4.2.2. Determination of selenium content of serum and liver in broilers | 第121-122页 |
| 4.2.3. Determination of serum and liver antioxidant enzyme activities, total antioxidant capacity and malondialdehyde contents in broilers | 第122-123页 |
| 4.2.4. Determination of thyroid hormones after supplementation of different Se sources in broilers | 第123-125页 |
| 4.2.5. Real time polymerase chain reaction | 第125页 |
| 4.2.6. RNA extraction and real-time PCR | 第125-127页 |
| 4.2.7. Statistical analysis | 第127页 |
| 4.3. Results | 第127-131页 |
| 4.3.1. Selenium content of serum and liver in broilers | 第127页 |
| 4.3.2. Effect of selenium supplementation on GSH-Px activity of serum and liver in broilers | 第127-128页 |
| 4.3.3. Effect of Se supplementation on CAT and T-SOD activities in serum and liver of broilers | 第128-129页 |
| 4.3.4. Effect of Se supplementation on TAC in serum and liver of broilers | 第129-130页 |
| 4.3.5. Effect of Se supplementation on lipid peroxidation in serum and liver of broilers | 第130页 |
| 4.3.6. Effect of selenium supplementation on serum T_3, T_4, and TSH in broilers | 第130页 |
| 4.3.7. Effect of selenium supplementation on hepatic mRNA GPX4 expression in broilers | 第130-131页 |
| 4.4. Discussion | 第131-138页 |
| 4.4.1. Selenium content in serum and liver of broilers | 第131-132页 |
| 4.4.2. Effect of selenium supplementation on serum and liver GSH-Px activity in broilers | 第132-134页 |
| 4.4.3. Effect of Se supplementation on serum and liver CAT and T-SOD activities in broilers | 第134页 |
| 4.4.4. Effect of Se supplementation on serum and liver TAC in broilers | 第134-135页 |
| 4.4.5. Effect of Se supplementation on serum and liver lipid oxidation in broilers | 第135-136页 |
| 4.4.6. Effect of Se supplementation on serum T_3, T_4, and TSH in broilers | 第136页 |
| 4.4.7. Effect of Se supplementation on broiler hepatic GPx4 mRNA expression | 第136-138页 |
| 4.4.8. Effect of selenium supplementation on broilers hepatic type Ⅰ deiodinase mRNA expression | 第138页 |
| References | 第138-144页 |
| Chapter 5 Effect of Selenium Supplementation on Expression of Hepatic GPX4 and D1 mRNA in LPSChallenged Broilers | 第144-164页 |
| 5.1. Introduction | 第144-145页 |
| 5.2. Materials and methods | 第145-147页 |
| 5.2.1. Animals and experimental design | 第145页 |
| 5.2.2. Experimental protocols | 第145-146页 |
| 5.2.3. Collection of samples | 第146页 |
| 5.2.4. Growth performance of LPS challenged broilers | 第146页 |
| 5.2.5. Determination of Se content of serum and liver of LPS challenged broilers | 第146页 |
| 5.2.6. Determination of serum and liver antioxidant enzyme activities, total antioxidant capacity and malondialdehyde contents of LPS challenged broilers | 第146-147页 |
| 5.2.7. Determination of thyroid hormones | 第147页 |
| 5.2.8. Determination of serum ALT and AST enzymes activities | 第147页 |
| 5.2.9. Hepatic GPX4 and DI mRNA expression of LPS challenged broilers | 第147页 |
| 5.2.10. Statistical analysis | 第147页 |
| 5.3. Results | 第147-152页 |
| 5.3.1. Growth performance of LPS challenged broilers | 第147-148页 |
| 5.3.2. Serum and liver Se content of LPS challenged broilers | 第148页 |
| 5.3.3. Effect of different Se sources on serum and liver antioxidant enzyme activities, total antioxidant capacity and MDA content of LPS challenged broilers | 第148-150页 |
| 5.3.4. Effect of dietary Se sources on serum ALT and AST enzymes activities of LPS challenged broilers | 第150-151页 |
| 5.3.5. Effect dietary Se sources on serum T_3, T_4 and TSH hormones of LPS challenged broilers | 第151页 |
| 5.3.6. Hepatic GPX4 mRNA expression of LPS challenged broilers | 第151-152页 |
| 5.3.7. Hepatic type Ⅰ deiodinase mRNA expression of LPS challenged broilers | 第152页 |
| 5.4. Discussion | 第152-157页 |
| 5.4.1. Growth performance of LPS challenged broilers | 第152-153页 |
| 5.4.2. Se content of serum and liver of LPS challenged broilers | 第153页 |
| 5.4.3. Effect on antioxidant enzyme activities, total antioxidant capacity and MDA content of serum and liver of LPS challenged broilers | 第153-154页 |
| 5.4.4. Effect on serum ALT and AST enzymes activities of LPS challenged broilers | 第154-155页 |
| 5.4.5. Effect on serum T_3, T_4 and TSH hormones of LPS challenged broilers | 第155页 |
| 5.4.6. Hepatic GPX4 mRNA expression of LPS challenged broilers | 第155-156页 |
| 5.4.7. Hepatic type Ⅰ deiodinase mRNA expression of LPS challenged broilers | 第156-157页 |
| References | 第157-164页 |
| Chapter 6 Dietary Selenium Yeast Attenuates Lipopolysaccharide Induced Inflammatory CytokinesSecretion in Broilers | 第164-182页 |
| 6.1. Introduction | 第164-166页 |
| 6.2. Materials and methods | 第166-171页 |
| 6.2.1. Animals and management | 第166-167页 |
| 6.2.2 Sample collection and procedures | 第167页 |
| 6.2.3. Histological examination for liver tissues of LPS challenged broilers | 第167页 |
| 6.2.4. Preparation of hepatic tissue homogenization | 第167页 |
| 6.2.5. Determination of reactive oxygen species in hepatocytes | 第167-168页 |
| 6.2.6. Cytokines and PGE_2 assay | 第168-170页 |
| 6.2.7. Hepatic protein kinase C activity | 第170页 |
| 6.2.8. Determination of serum and hepatic nitric oxide | 第170-171页 |
| 6.2.9. Statistical analysis | 第171页 |
| 6.3. Results | 第171-173页 |
| 6.3.1. Histology examination of liver | 第171页 |
| 6.3.2. Effect of different Se Sources on plasma and liver cytokines in LPS challeneged broilers | 第171-173页 |
| 6.3.3. Effect of dietary SS and SY on protein kinase C activity and reactive oxygen species content of LPS challenged broilers | 第173页 |
| 6.4. Discussion | 第173-177页 |
| References | 第177-182页 |
| Summary and Conclusions | 第182-184页 |
| Future Recommendations | 第184-186页 |
| Aknowledgement | 第186-188页 |
| List of Published or Submitted Papers | 第188-190页 |
| Oral presentations | 第190页 |
