Comparison of Bioavailability of Organic Selenium Sources in Finishing Pigs

Abstract

This experiment was conducted to evaluate the bioavailability of different organic selenium (Se) products in finishing pigs. A total of 48 growing pigs, average body weight 47.6 kg±0.05, were allotted to four different treatments in a randomized complete block (RCB) design in three replicates with four pigs per pen. Three different organic Se products, Se-enriched yeast (treatments A and B) and Se-proteinate (treatment C), were used in conjunction with a basal diet with no added Se as a control treatment. In growing period, pigs were fed the same diet but finishing pigs were fed each treatment diet containing organic Se products for 6 weeks. During the experimental period, feed intake and body weight were measured and blood samples were collected to determine the Se concentration. At the end of this experiment, 3 pigs per treatment were killed and various tissues (loin, liver, kidney, pancreas and spleen) were collected to analyze the Se concentration. The body weight, and average daily feed intake (ADFI) were similar among treatments, but the average daily gain (ADG) was increased on Se-proteinate treatment (p<0.01) and gain-to-feed ratio (G/F ratio) was improved on Se yeast B or Se-proteinate treatment (p<0.01). The tissue Se content was also increased when pigs were fed organic Se sources, and Se was retained efficiently in loin (p<0.01) and kidney (p<0.05) when Se yeast B was provided. The serum Se concentration was increased when organic Se was provided and was higher when pigs were fed Se-proteinate (p<0.01); subsequently liver Se was also higher on Se-proteinate treatment than other treatments. The Se yeast A treatment did not show any increment of Se concentration both in serum and tissues. This result demonstrated that Se retention and bioavailability in finishing pigs were varied by Se products although organic sources were provided. Consequently, each organic Se product should be evaluated before it is used as a supplement in animal feed.

Different levels of selenomethionine on the meat quality and selenium deposition in tissue of finishing pigs

“…Jiang, Tang, Xue, Lin, and Xiong () found higher deposition values of Se in pork meat to the organic source using Se yeast, and the highest deposition value was obtained with additional level of 0.5 ppm. Jang et al () and Lisiak et al () also found a higher Se deposition in muscle using Se yeast.…”

Effects of selenium and vitamin E supplementation on selenium distribution and meat quality of pigs

“…The kidney is one of the most important organs for excretion and utilization of Se. Se content in pig kidneys is generally higher than in the liver or the muscle (Daun & Åkesson, 2004;Jang et al, 2010). In the present study, supplementation with Se up to 0.5 mg kg −1 of feed resulted in a significant increase in Se in the serum, liver, and muscle of pigs in comparison to the control group (0.3 mg Se kg −1 feed).…”

“…Sodium selenite seems to be more effective in enhancing the activity of serum glutathione peroxidase (GSHPx) than organic Se, particularly at lower dietary Se levels, but less is retained in the tissues . Jang et al (2010) reports that the period of Se supplementation should be determined based upon the chemical forms and organic sources of Se to maximize the retention of Se in tissues or produce Se-fortified animal products as a functional food. Organic Se is more recommended in dietary supplementation of pigs due to the fact that mineral Se, widely used in pigs' fodders, is not always sufficient.…”

Chromium and selenium-enriched yeast for castrated finishing pigs: effects on performance and carcass characteristics

“…Conversely, no effect of organic Cr supplementation for swine was described by Matthews et al (2001Matthews et al ( , 2005. A similar situation occurred with organic Se for pigs: positive effects on performance and carcass characteristics were described in some trials (JANG et al, 2010;MARTINEZ-GOMEZ et al, 2012), but a lack of effect on these characteristics was described in others (STUPKA et al, 2012;CAMPOS, 2013).…”

“…Xu et al (2017) also showed better feed conversion in swine supplemented with Cr methionine with or without Zn sulfate from 50 to 110 kg of BW. Comparing the effects of 0.3 mg kg -1 of Se protein and Se-enriched yeast, Jang et al (2010) described better performance in pigs supplemented with the first additive, suggesting that Se protein has higher bioavailability to pigs than Se-enriched yeast. Differences in the bioavailability of organic Cr and Se between sources could be the reason for such discrepant results in the literature.…”