Effect of selenium supplementation in pig feed on slaughter value and physicochemical and sensory characteristics of meat

Lisiak, D.; Janiszewski, P.; Blicharski, Tadeusz; Borzuta, K.; Grześkowiak, E.; Lisiak, Beata; Powałowski, Krzysztof; Samardakiewicz, Łukasz; Batorska, Martyna; Skrzymowska, Katarzyna; Hammermeister, A.

doi:10.2478/aoas-2013-0063

Cited by 21 publications

(31 citation statements)

References 11 publications

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“…That may explain the lower incidence of PSE meat in the animals supplemented with Na 2 SeO 3 . This is in accordance with the studies carried out by LISIAK et al, (2014). These authors also reported that WHC was lower in the group of pigs supplemented with selenium.…”

Section: Resultssupporting

confidence: 92%

Meat Quality of Swine Supplemented in the Pre-Slaughter Period With Magnesium, Zinc, Selenium and Copper

Alves¹,

Antunes²,

Storti³

et al. 2017

Enci Bio

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The aim of this study was to evaluate the effects of minerals (magnesium, copper, zinc and selenium) added to drinking water in pre-slaughter, on the final quality of pork. For each of the minerals tested, a total of 40 pigs (20 treated and 20 controls) were studied, housed in two rest pens, from a slaughterhouse in the municipality of Uberlândia. Inorganic sources of minerals (Mg 2 SO 4 , Zn 2 SO 4 , Na 2 SeO 3 , Cu 2 SO 4 ) were used and the administration period was 12 hours. The animals were slaughtered, and the following meat characteristics were measured and analyzed: pH at 45 min and 24 h, meat color, water holding capacity (WHC), temperature at 1 min and 24 h, and hot carcass weight (HCW). The pigs submitted to the water diet containing the magnesium mineral as well as the selenium mineral presented better pH 45 min, pH 24h and CRA than those that were not submitted to it. In addition, the meat color was paler in swine that had no access to magnesium. It was concluded that the pigs submitted to the water diet containing the magnesium and selenium minerals for a period of 12 hours presented a meat quality superior to those that were not supplemented. KEYWORDS: water, water holding capacity, meat color. QUALIDADE DA CARNE DE SUÍNOS SUPLEMENTADOS COM MAGNÉSIO, ZINCO, SELÊNIO E COBRE NO PERÍODO PRÉ-ABATERESUMO Objetivou-se avaliar os efeitos dos minerais (magnésio, cobre, zinco e selênio) adicionados à água de bebida no pré-abate, na qualidade final da carne suína. Para cada um dos minerais testados, foram estudados um total de 40 suínos (20 tratados e 20 controles) alojados em duas pocilgas de descanso de um matadouro frigorífico no município de Uberlândia. Foram utilizadas fontes inorgânicas de minerais (Mg 2 SO 4, Zn 2 SO 4, Na 2 SeO 3 , Cu 2 SO 4 ) e o período de administração foi de 12 horas. Os animas foram abatidos, sendo mensuradas as seguintes características de qualidade de carne: pH aos 45 minutos e 24 horas, cor da carne, capacidade de retenção de água (CRA), as temperaturas à 1 minuto e 24 horas e o peso da carcaça quente (PCQ). Centro Científico Conhecer -Goiânia, v.14 n.25; p. 2017 ENCICLOPÉDIA BIOSFERA, 870Os suínos submetidos à dieta hídrica contendo o mineral magnésio, bem como o mineral selênio apresentaram melhor pH 45 min, pH 24h e CRA do que aqueles que não foram submetidos à mesma. Além disso, a cor da carne foi mais pálida nos suínos que não tiveram acesso ao mineral magnésio. Conclui-se que os suínos submetidos à dieta hídrica contendo os minerais magnésio e o selênio, por um período de 12h apresentaram uma qualidade de carne superior àqueles que não foram suplementados. PALAVRAS-CHAVE: água, capacidade de retenção de água, cor da carne.

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Section: Resultssupporting

confidence: 92%

Meat Quality of Swine Supplemented in the Pre-Slaughter Period With Magnesium, Zinc, Selenium and Copper

Alves¹,

Antunes²,

Storti³

et al. 2017

Enci Bio

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“…More pronounced changes were observed in SM than in LTL muscle. Supplementing inorganic Se had a stronger effect on Se concentration in SM than LTL (Lisiak et al, 2014). Higher TBARS concentration after storage (Bobček et al, 2004) and higher concentrations of PUFAs, as well as Fe, Zn, Cu (Purchas et al, 2009) can be found in SM compared with LTL, so SM seems more susceptible to changes in dietary trace element concentrations.…”

Section: Resultsmentioning

confidence: 95%

Influence of high inorganic selenium and manganese diets for fattening pigs on oxidative stability and pork quality parameters

Schwarz

Ebner

Furtner

et al. 2017

Animal

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Data are scarce regarding combined high Se and Mn supplementation in livestock diets, however, as Se and Mn are functionally related as cofactors of glutathione peroxidase (GPx) and Mn-superoxide dismutase (SOD), respectively, beneficial synergistic effects on oxidative stability of tissues may result. This experiment evaluated the effect of an oversupply of Se and Mn within European legal limits compared with recommendations on performance, oxidative stability of the organism and meat quality in a randomised complete block design. A total of 60 crossbred gilts were fed maize-barley-soya bean meal diets formulated in a 2 × 2 factorial approach with inorganic Se (0.2 v. 0.5 mg/kg Se dry matter (DM)) or inorganic Mn (20 v. 150 mg/kg Mn DM) from 31 to 116 kg BW. Se supplementation reduced feed intake, whereas high Mn diets impaired average daily gain ( P < 0.05). Qualitative carcass characteristics were impaired by Se and Mn predominantly in the semimembranosus muscle. Activity of GPx in liver was increased by high Se diets ( P < 0.05). Mn supplementation increased catalase (CAT) activity in liver, GPx in plasma and total antioxidative capacity (TAC) in muscle, whereas it decreased CAT activity in plasma ( P < 0.05). Cu/Zn-SOD in muscle showed higher activity in high-Se-low-Mn diets but lower activity when both high Se and Mn were combined (Se × Mn P < 0.05). Mn supplementation increased Mn concentration in longissimus thoracis et lumborum, but simultaneously reduced Se concentration ( P < 0.05). Upon retail display, Mn increased lipid oxidation more pronouncedly (higher thiobarbituric acid reactive substances; P < 0.05) than Se ( P < 0.10). Despite some positive effects (Mn increased TAC, Se increased GPx, Se and Mn increased tenderness), no synergistic effects of high Se and Mn diets or an overall beneficial impact on meat quality, especially during storage, could be observed. Including the negative effects on performance, feeding Se and Mn up to the maximum legal level cannot be recommended.

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“…The form of dietary Se supplementation for the domestic animals is object of study for several species, since different authors verified higher bioavailability of organic sources compared to the commonly used inorganic source (Bertechini et al, ; Calvo, Toldrá, Rodríguez, Lópes‐Bote, & Rey, ; Cao, Fucun, Liying, Bing, & Limin, ; Dalia, Loh, Sazili, Jahromi, & Samsudin, ; Lisiak et al, ; Silva et al, ). Due to the higher bioavailability and higher muscle retention, the organic sources provide better pig meat quality results, including reduced exudation losses, lower cooking loss (CL) and lower lipid peroxidation index, indicating a longer shelf life of these meats (Bobcek et al, ; Calvo et al, ; Kim & Mahan, ).…”

Section: Introductionmentioning

confidence: 99%

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

Silva

Bertechini

Clemente

et al. 2019

Animal Physiology Nutrition

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The aim of the study was to verify the influence of selenomethionine (SM) supplementation on performance, carcass yield, characteristics of meat quality and Se tissue deposition of finishing pigs. A total of 128 hybrid pigs with an average weight of 76 kg were distributed in randomized blocks according to body weight in eight treatments and eight replicates. The experimental treatments were two Se levels from sodium selenite‐SS (0.3 and 0.6 ppm), four Se levels from SM (0.3, 0.4, 0.5 and 0.6 ppm) and two combinations of SS with SM (SS 0.15 + SM 0.15 ppm and SS 0.3 + SM 0.3 ppm) providing 0.3 and 0.6 ppm Se in the diet respectively. The feeds were based on corn and soya bean meal. After 30 days on test, were analysed the performance indices and the pigs were slaughtered at commercial slaughterhouse. The cold carcass yield, the physicochemical characteristics of the loin meat and the Se content in muscle and liver were evaluated. There was no significant difference in performance indices (p > .05); however, there was a linear effect on the increase in pig carcass yield by increasing SM (p < .05). The use of SM solely or combined with SS provided higher Se deposition in muscle compared to SS (p < .05). The highest Se deposition in muscle occurred for SM at 0.4 ppm (p < .05). The SS provided higher Se deposition in liver (p < .05). The SM presented best results for meat quality compared to other sources (p < .05). The level of 0.4 ppm Se promoted the best results for the indices of yellow, luminosity, cooking loss and pH (p < .05). The use of SM at any level promotes higher oxidation stability of pig meat (p < .05). The supplementation of SM at a level of 0.4 ppm promotes better physicochemical characteristics and higher Se deposition on swine meat.

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Effect of selenium supplementation in pig feed on slaughter value and physicochemical and sensory characteristics of meat

Cited by 21 publications

References 11 publications

Meat Quality of Swine Supplemented in the Pre-Slaughter Period With Magnesium, Zinc, Selenium and Copper

Meat Quality of Swine Supplemented in the Pre-Slaughter Period With Magnesium, Zinc, Selenium and Copper

Influence of high inorganic selenium and manganese diets for fattening pigs on oxidative stability and pork quality parameters

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

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