Pork meat with the addition of organic selenium and its effect on selenium status and antioxidant capacity of people
2012
Mrazova, J., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Animal Husbandry | Mlynek, J., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Animal Husbandry | Bucko, O., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Animal Husbandry | Lehotayova, A., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Animal Husbandry | Bobcek, B., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Animal Husbandry
The aim of the research was to evaluate the effect of feeding of compound feed with the addition of organic selenium in slaughter pigs to assess the nutritional characteristics of pork and the impact of selenium-enriched pork consumption for selected health indicators of probands. As far as the results are concerned, we can conclude that there has been an improvement in the nutritional quality of pork in the total protein level of 22.32 +/- 0.91 g/100 g, in the intramuscular fat content of 2.95 +/- 1.35 g/100 g at significance P less than 0.05, as well as by the lower energy value of 484.46 +/- 46.63 KJ/100 g. In the pork enriched with organic selenium the concentration was higher 1.045 +/- 0.10 mg/kg compared with the control group 0.701 +/- 0.05 mg/kg at significance P less than 0.001. By consumption of the enriched pork there has been an increase of the selenium concentration in blood serum of probands traced with an increase from 73.19 +/- 15.68 microg/L to 83.18 +/- 15.13 microg/L at significance level P less than 0.001. In connection to increased selenium status of probands, we have detected an increase in antioxidant capacity from 1.38 +/- 0.41 mM/L to 1.52 +/- 0.42 mM/L. Pork seems to be a suitable component of a balanced diet as it is possible to increase the selenium content in its muscles and subsequently increase the selenium status of its consumers.
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