Effects of dietary supplementation with organic selenium-enriched yeast on growth performance, carcass characteristics, and meat quality of finishing lambs
2022
Mariezcurrena-Berasain, M. D. | Mariezcurrena-Berasain, M. A. | Lugo, J. | Libien-Jiménez, Y. | Pinzon-Martinez, D. L. | Salem, A. Z. M. | García-Fabila, M.
This study was aimed to assess the impact-enriched Saccharomyces cerevisiae with organic selenium addition in finishing lambs on fatty acid composition and physicochemical meat characteristics. Eighteen five-month-old Pelibuey female lambs were fed the same diet for 60 days. Animals were assigned a completely random design of three treatments, control (Se0) without the addition of selenium-yeast or supplemented with 0.35 ppm of selenium-yeast (Se35) and with 0.60 ppm of selenium-yeast (Se60). Lambs were slaughtered at an average weight of 39.5 ± 4.41 kg. Feed intake and meat water holding capacity were decreased (P = 0.001) in Se35 lambs, whereas meat moisture and fat were decreased (P = 0.002) in Se60 lambs. However, meat carbohydrates were increased (P = 0.001) in Se60 lambs. It is concluded that consumption of selenium-yeast in lambs did not alter the productive variables nor the fatty acid composition, though, the fat content is lower, and the carbohydrates are higher in physicochemical meat characteristics.
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