Effects of dietary levels of selenium-enriched yeast and sodium selenite as selenium sources fed to growing-finishing pigs on performance, tissue selenium, serum glutathione peroxidase activity, carcass characteristics, and loin quality.

Abstract

This research evaluated the efficacy of inorganic and organic Se sources for growing-finishing pigs, as measured by performance and various tissue, serum, carcass, and loin quality traits. A total of 351 crossbred pigs were allotted at an average BW of 20.4 kg to six replicates of a 2x4 factorial experiment in a randomized complete block design. Pigs were fed diets containing Se-enriched yeast (organic) or sodium selenite (inorganic), each at .05, .10, .20, or .30 mg Se/kg diet. A non-Se-fortified basal diet was a ninth treatment group. Five pigs per pen were bled initially and at 30-d intervals with serum analyzed for Se and glutathione peroxidase (GSH-Px) activity. At 55 kg BW, one pig per pen from each of three replicates was killed, and tissues were collected for Se analysis. At 105 kg BW, the remaining pigs in the three replicates were killed, carcass measurements were collected, tissues were analyzed for Se, and loin quality was evaluated for pH, drip loss, and lightness. No performance or carcass measurement benefit resulted from either Se source or dietary Se levels. Pigs had a lower serum Se concentration and GSH-Px activity when the basal diet was fed, but both increased as dietary Se level increased (P<.01). Serum GSH-Px activities were increased by pig age and reached a plateau when the diet contained approximately .10 mg Se/kg (P<.01) at d 30, and 60 of the trial, and at .05 mg Se/kg diet at d 90 of the trial. The organic Se group fed .05 and .10 mg Se/kg had serum GSH-Px activities that tended to be lower than those of pigs fed the inorganic Se source, but GSH-Px activities in both groups were similar at higher Se levels. Tissue Se contents increased linearly as the dietary Se level increased, but the increase was markedly higher when organic Se was fed, resulting in an interaction (P<.01) response. Loin drip loss, pH, and lightness were unaffected (P>.15) by organic Se source or level, but there was a trend for a higher drip loss (P = .11) and a linear (P<.01) increase in loin paleness when the inorganic Se level increased. These results indicate that neither Se source nor Se level had an effect on pig performance or carcass measurements, but organic Se source increased tissue Se concentrations. Inorganic Se may, however, have a detrimental effect on loin quality, as reflected by higher drip loss and a paler color. Using serum GSH-Px activity as the measurement criterion, the supplemental dietary Se requirement did not seem to exceed .10 and .05 mg Se/kg diet for the growing and finishing phases, respectively, when added to a basal diet containing .06 mg Se/kg.

Effect of dietary supplementation with selenium-enriched yeast or sodium selenite on selenium tissue distribution and meat quality in commercial-line turkeys

“…Pan et al (2007) reported that tissue total Se concentrations were similar in liver tissue of laying fowl when comparing sources but greater in the muscle tissue of SY-supplemented birds when compared with SS. Similar effects of Se source have been reported within the cardiac and skeletal muscles of cattle, sheep (Juniper et al, 2008a and and loin tissue of pigs (Mahan et al, 1999;Mateo et al, 2007), whereby tissue total Se concentrations have been greater in SY-supplemented animals when compared with those receiving a comparable dose of SS.…”

“…Radmilla et al (2008) and Sevcikova et al (2006) have both reported a lack of effect of Se supplementation on the meat quality attributes of broilers. Mahan et al (1999) showed little effect of Se source or dose on the drip loss of pig loin tissue and Skřivanová et al (2007) reported a lack of effect of SY supplementation on the oxidative stability of calf loin tissue. Taylor et al (2008) and Juniper et al (2008b) both reported that beef steaks from cattle supplemented with Se had similar shelf life attributes to those from unsupplemented animals, despite having higher Se contents.…”

Effects of dietary selenium supplementation on tissue selenium distribution and glutathione peroxidase activity in Chinese Ring Necked Pheasants

“…However, the Se values recorded in the T 0 group and Con birds were higher than those recorded in commercial lines of poultry in other studies that had received diets, which had not been augmented with supplementary Se (Petrovič et al, 2006;Yoon et al, 2007 andJuniper et al, 2011). The differences seen between comparable doses of SY and SS are indicative of improved uptake and incorporation of Se derived from SY and are consistent with the findings in sheep (Van Ryssen et al, 1989;Juniper et al, 2008a), cattle (Gunter et al, 2003;Phipps et al, 2008;Juniper et al, 2008b), pigs (Mahan and Parrett, 1996;Mahan et al, 1999;Kim and Mahan, 2001) and poultry (Petrovič et al, 2006;Juniper et al, 2011). However, the degree of response to supplementary Se is markedly lower than those recorded in other studies and most probably reflect the much higher blood and plasma Se levels seen at T 0 and in Con pheasants.…”

“…Radmilla et al (2008) and Sevcikova et al (2006) have both reported an absence of effect in broilers and a similar lack of response has also been reported in turkeys (Juniper et al, 2011). In addition, both pigs (Mahan et al, 1999) and cattle (Skřivanová et al, 2007;Taylor et al, 2008;Juniper et al, 2008b) have shown a lack of response in both tissue TBARS and GSH-Px activity in skeletal muscle to additional dietary Se. These results would suggest that higher tissue total Se contents tend not to reflect improvements in GSH-Px activity to the oxidative stability of skeletal tissue meat keeping quality.…”

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

“…Likewise, trace elements like selenium may affect oxidative stability, however, with inconsistent results concerning the nature of its impact: Skřivan et al (2012) found beneficial impact of inorganic and organic dietary Se sources on oxidative stability of meat. In contrast, organic Se was reported to yield better drip loss and meat lightness than inorganic Se (Mahan et al, 1999). Also manganese proved beneficial, when fed in high concentrations of mainly organic source (Apple et al, 2004 and.…”