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.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par National Agricultural Library
Découvrez la collection de ce fournisseur de données dans AGRIS
