Efficacy of Se-enriched alga Chlorella spp. and Se-enriched yeast on tissue selenium retention and carcass characteristics in finisher pigs
2009
Svoboda, M.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Klinika Chorob Prasat | Salakova, A.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa | Fajt, Z.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Klinika Chorob Prasat | Kotrbacek, V.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Fyziologie | Ficek, R.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Klinika Chorob Prasat | Drabek, J.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Klinika Chorob Prasat
The aim of this study was to evaluate the effect of organic Se from Se-enriched alga (Chlorella spp.) and Se from Se-enriched yeast on concentrations of Se in serum and tissues, and serum GSH-Px activities and carcass characteristics in finishing pigs. The pigs were on experimental diets for a period of 3 months before slaughter with different Se supplements at the concentration of 0.3 mg Se per kg of feed. In group I (n = 12) the feed was supplemented with inorganic sodium selenite, in group II (n = 12) with organic Se from Se-enriched yeast, in group III (n = 12) with organic Se from Se-enriched alga, and pigs in group IV (n = 11) received a non-supplemented basal diet. The organic Se sources did not differ in serum Se and serum GSH-Px activities. Significantly higher Se concentrations in muscle and in the heart were found when Se from Se-enriched yeast was given, compared with the group that received Se from Se-enriched alga. The Se content in livers and ovaries did not differ between the two organic Se sources. The use of both organic Se forms resulted in a higher accumulation in muscle tissue than the use of the inorganic Se form. No differences in meat quality characteristics were found among the experimental groups. Se from Se-enriched alga had a lower accumulation in muscle tissue than Se from Se-enriched yeast. It did not affect meat quality.
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