Effect of organic selenium on fattening ability and meat quality in pigs
2000
Krska, P. | Lahucky, R. | Palanska, O. | Demo, P. | Bahelka, I. (Research Institute of Animal Production, Nitra (Slovak Republic)) | Kuechenmeister, U. | Kuhn, G.
The aim of this experiment was to find out the effect of organic form of selenium added to feed (0.3 mg/kg feed) alone or in combination with vitamin E (200 mg(kg feed) for 60 days before slaughter on fattening ability, carcass value and meat quality in pigs reared in RIAP Nitra. Our results showed positive effect (P0.05) of selenium additive, added to feed alone as well as with vitamin E, on decrease of methemoglobin creation mainly in the muscle psoas major. These findings are also confirmed by significantly lower (P0.05) content of thiobarbituric reactive substances in the muscle psoas major after 7 days storage in a cool place. From the course of creation of malondialdehyde after the incubation of homogenate from the muscle longissimus dorsi sampled immediately after slaughter and 24 hours post mortem there is apparent the positive effect on increase of capacity of the antioxidant defensive system in the experimental group of animals fed the selenium and vitamin E additive together
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