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

Abstract

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 supplementation on selenium content, antioxidative status of muscles and meat quality of pigs

“…The differences in colour (reflectance %) and conductivity values measured 24 h post mortem were also insignificant (P > 0.05), which is in agreement with the results reported by Krska et al (2001) where colour stability (MLLT, 7 day storage) was unaffected by the administration of higher levels of vitamin E and Se. Drip loss of MLLT during the 48 h measurement period tended to be lower when the higher level Se was fed.…”

“…The effects of organic and inorganic Se on pigs have been studied frequently (Goehring et al, 1984;Mahan and Parret, 1996;Mahan et al, 1999;Kim and Mahan, 2001;Krska et al, 2001;Nürnberg et al, 2002). The results indicated that the major carcass measurements did not seem to be affected by the dietary Se levels or sources.…”

“…Commercial organic selenium (Se) is now available from several sources in the concentrated form, and the evaluation of the long-term feeding of high levels from an organic Se source was made in several experiments on pigs (Suomi and Alaviuhkola, 1992;Mahan and Parret, 1996;Mahan et al, 1999;Kim and Mahan, 2001;Krska et al, 2001;Nürnberg et al, 2002). It was observed that dietary Se levels >5 ppm were toxic when fed to growing-finishing pigs (Goehring et al, 1984) but selenosis seemed to be more severe when the inorganic Se form was provided (Kim and Mahan, 2001).…”

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

“…The results indicate that vitamin E supplementation has a beneficial effect on the quality of meat (Monahan et al, 1994;Guo et al, 2006), and in combination with Se it may be more effective in improving the antioxidative defense system of cells and tissues (Krska et al, 2001). Oxidative processes in animal muscles are major factors involved in the deterioration of meat quality.…”

Correlations between daily weight gain, lipid peroxidation and glutathione status of liver and kidney in different pig genotypes

“…Lipid peroxidation and cellular antioxidant defence, including reduced glutathione content and glutathione-peroxidase activity, have importance in the oxidative stability of pork (Krska et al 2001), because glutathione peroxidase reduces hydrogen peroxide and lipid hydroperoxides, potentially harmful pro-oxidants that may promote peroxidation of polyunsaturated phospholipids in biological membranes. Importance of reduced glutathione is supported by those findings that the magnitude of muscle protein turnover depends on, among other factors, the actual glutathione supply (Śliwa-Jóźwik et al 2002).…”