Abstract
Thirty-two male Hu lambs (32.31 ± 3.31 kg; 4-months-old) were randomly assigned to four treatments: (1) control (CON), (2) selenium-enriched yeast (SeY, 0.8 mg/kg), (3) selenized glucose (SeGlu, 0.8 mg/kg), and (4) sodium selenite (SS, 0.8 mg/kg) to evaluate their effects on Hu lamb production and slaughter performance, antioxidant capacity, hematological parameters, meat quality and shelf-life. The production and slaughter performances were not different (P > 0.05) among treatments. SeGlu and SeY increased (P < 0.05) the total antioxidant capacity in serum and muscle selenium content while decreasing (P < 0.05) the malondialdehyde (MDA) contents both in serum and muscle. SeGlu extended muscle shelf-life by 7.7 h compared with CON and decreased (P < 0.05) yellowness (b*) and lightness (L*) in meat stored for 24 h. In summary, the effects of SeGlu were similar to those of SeY and better than those of SS in improving serum and muscle antioxidant status, prolonging muscle shelf-life, and increasing selenium deposition in muscle.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
