Abstract
This study evaluates the effect of organic (Se‐enriched yeast; SeY) versus inorganic selenium (sodium selenite; SeS) supplementation and the different response of selenium source according to muscle pH on pork meat quality characteristics. Pigs (n = 30) were fed the Se‐supplemented diets (0.3 mg/kg) for 65 days. Neither electric conductivity (EC) nor drip loss were affected by the selenium source. The SeY group had lower TBARS in muscle samples after day 7 of refrigerated storage and higher a* values on days 1 and 7 than the SeS group. The effect of dietary selenium source on some meat quality characteristics was affected by muscle pH. Hence, as the muscle pH increases, the drip loss decreases but this effect is more marked with the dietary organic Se enrichment. Muscle pH seems to modulate the action of selenium in pork, especially some meat characteristics such as drip loss.
Highlights
Selenium (Se) has become an interesting nutrient in animal production because it improves the nutritional value and quality characteristics of meat products (Surai 2006)
Neither electric conductivity (EC) nor drip loss were affected by the selenium source
EC has been considered a reliable predictor of drip loss in pork muscle when measured at 24 h postmortem (Lee et al 2000)
Summary
Selenium (Se) has become an interesting nutrient in animal production because it improves the nutritional value and quality characteristics of meat products (Surai 2006). Selenium deficiency has been associated with diseases induced by increased oxidative stress such as various types of muscular dystrophy (Rederstorff et al 2006), and in human increased susceptibility to some degenerative diseases such as cancer (Gramadzinska et al 2008). These antioxidant functions of Se have been shown to persist in postmortem muscle tissue (Mahan et al 2014). Antioxidant functions of organic Se are more effective in delaying
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