Effects of dietary organic selenium supplementation on selenium content, antioxidative status of muscles and meat quality of pigs
Bobcek, B.(Slovenska Polnohospodarska Univ., Nitra (Slovak Republic))E-mail:[email protected] | Lahucky, R.(Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovak Republic)) | Mrazova, J.(Slovenska Polnohospodarska Univ., Nitra (Slovak Republic)) | Bobcek, R.(ALLTECH, Nitra (Slovak Republic)) | Novotna, K.(Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovak Republic)) | Vasicek, D.(Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovak Republic))
The effects of feeding a high level of organic Se on the level of Se, antioxidative status of m. longissimus lumborum et thoracis (MLLT) and m. semimembranosus (MSM) and meat quality of pigs (defined on malignant hyperthermia status, DNA based test) were investigated. Treatments consisted in supplementation of organic Se (0.3 mg Se/kg diet) for the last 97 days to finishing pigs (basic diet with 0.18 mg Se/kg diet) before slaughter. MLLT was further examined for pH (45 min, 24 h), colour and conductivity (24 h), drip loss (48 h) and myofibrillar fragmentation index (MFI, 5 days). Chemical composition (protein, intramuscular fat), Se concentration (spectrofluorometric method) and antioxidative status (rate of oxidation by stimulation with Fe2+/ascorbate, production of malondialdehyde - MDA) were also estimated. The level of Se was more than twice higher (P less than 0.05) in muscles from pigs treated with higher Se than in controls (0.377 vs. 0.922 mg/kg - MLLT and 0.377 vs. 0.836 mg/kg - MSM). The rate of oxidation was positively (P less than 0.05) influenced by Se supplementation. Tendencies to lower drip losses were observed in MLLT of pigs supplemented with Se but the differences were not significant. Dietary organic Se supplementation significantly increased the Se concentration and improved the antioxidative status of muscle tissue.
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