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A trial was conducted to investigate the effects of different Se sources, including sodium selenite (S-Se) and selenium yeast (Y-Se) and different effective microorganism (EM) addition levels on growth performance, meat quality, and muscle fiber characteristics of three-yellow chickens and its potential mechanism. A total of 400 birds were randomly distributed into 4 groups (S-Se, S-Se + EM, Y-Se, and Y-Se + EM groups) consisting of a 2 × 2 factorial arrangement. The main factors were the source of Se (I Se  = inorganic Se: 0.2 mg/kg S-Se; O Se  = organic Se: 0.2 mg/kg Y-Se) and the level of EM (H EMB  = high EM: 0.5% EM; Z EMB  = low EM: 0% EM). Each treatment had 5 replicates and each replicate consisted of 20 broiler chickens. The trial lasted for 70 days. The results showed that, in breast muscle, the broiler chickens fed O Se  source decreased the pH 24h , drip loss, shear force, perimeter, cross-sectional area, and diameter, but increased thea    24  h    *and density compared with the broiler chickens fed I Se  source ( p  &amp;lt; 0.05); broiler chickens supplied with H EMB  level decreased the cross-sectional area and diameter, but increased the pH 24h ,a    24  h  ,    *and density compared with the broiler chickens supplied with Z EMB  level ( p  &amp;lt; 0.05). In thigh muscle, O Se  source and H EMB  level also could improve the meat quality and change muscle fiber characteristics of broiler chickens ( p  &amp;lt; 0.05). Meat quality was correlated with the muscle fiber characteristics ( p  &amp;lt; 0.05). O Se  source and H EMB  level could regulate the expression levels of muscle fiber-relative genes in the breast and thigh muscles ( p  &amp;lt; 0.05). In conclusion, O Se  source and H EMB  level could improve the meat quality of the breast and thigh muscles of three-yellow chickens by changing the muscle fiber characteristics, and they changed the muscle fiber characteristics by regulating the expression levels of muscle fiber-relative genes.

frontiers in nutrition

Potential Mechanism and Effects of Different Selenium Sources and Different Effective Microorganism Supplementation Levels on Growth Performance, Meat Quality, and Muscle Fiber Characteristics of Three-Yellow Chickens