Effect Of Dietary Organic Selenium Research Articles

Effects of dietary organic selenium and vitamin E supplementation on post mortem oxidative deterioration in muscles of pigs

Abstract. The effect of feeding high levels of α-tocopherol and organic selenium (Se) to pigs on colour stability and on the susceptibility to oxidative deterioration was investigated. Treatments consisted of supplementation of vitamin E (200 mg/kg diet), organic Se (0.3 mg/kg diet) and both vitamin E and organic Se for the last 60 days to finishing pigs before slaughtering. Longissimus dorsi (LD) and psoas major (PM) muscles were examined after 2 and 7 days of storage on colour stability and on lipid peroxidation (measured as malondialdehyde equivalents). Rate of oxidation by Stimulation with Fe2+/ascorbate was also estimated in LD samples obtained post mortem. In PM 7 days post mortem we found differences between control and groups of pigs supplemented with vitamin E and Se on reflectance, but significant differences (P < 0.05) were found only in the vitamin E + Se group. Positive effects (P < 0.05) of vitamin E and Se on colour in psoas major muscle refrigerated for 7 days are supported with significant (P < 0.05) lower levels of TBARS values in pigs supplemented with vitamin E and organic Se as well. Supplementation with organic Se does not affect the oxidative stability of muscle tissue (longissimus dorsi) when the rate of iron-induced lipid oxidation was examined. Dietary Se had limited potential for enhancing the quality of pork carcasses (psoas major) and accentuating the effect of vitamin E on the oxidative stability of longissimus dorsi muscle was not found.

Effects of dietary organic selenium content on fowls, chicks and eggs

This study deals with the effects of dietary organic selenium on the condition of parent fowls and offspring, on hatching and on egg Se, S, Fe, Zn and Cu contents. The results showed that selenium contents of 0.14 to 0.85 mg/kg DM had no untoward effects on the condition of the animals or on hatching. The selenium contents of eggs and feed were interrelated. An increase in the selenium content of eggs caused no changes in their S, Fe, Zn or Cu contents.