Effects of selenium source and level of supplementation on the performance and meat quality of lambs

Vignola, G.; Lambertini, L.; Mazzone, G.; Giammarco, Melania; Tassinari, Marco; Martelli, Giovanna; Bertin, G.

doi:10.1016/j.meatsci.2008.11.009

Cited by 102 publications

(113 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Values were lower than those reported by Vignola et al (2009) in lambs who obtained a pH 6.21 and 6.18, for 0.3 ppm and 0.45 ppm Se yeast. Komprda et al (2012) reported that a pH for lambs at 24 h after slaughtering ranged between 5.8-5.74; however, Kuchtík et al (2012) reported a range of 5.…”

Section: Resultscontrasting

confidence: 80%

“…Vignola et al (2009) reported that neither level of Se supplementation or source (0.30 ppm sodium selenite or 0.30, 0.45 ppm Se yeast) influenced L* color meat; however, Ripoll et al (2011) used 0.3 ppm of sodium selenite and found that L* increased during storage time, which may be due to that they conducted their research until 13 days and reported this change at 7 days while in our study we included only 8 days, and reported an increased L* value without significant difference among days.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of organic selenium supplementation in the diets of finishing sheep on meat color and pH during shelf life

Libién-Jiménez

Berasain

Fuente

et al. 2015

IJAR

View full text Add to dashboard Cite

Supplementation of Selenium (Se) can improve the oxidative stability of meat products and retard metmyoglobin formation; so prolonging color. Effect of organic Se addition in the diets of sheep on meat stability; color and pH are limited and need to be studied. A study was conducted with eighteen Pelibuey female sheep at the finishing stage, and supplemented with organic Se-enriched Saccharomyces cerevisiae for sixty days to evaluate its effect on color and pH of Longissimus dorsi muscle. The research was conducted in a block randomized design considering three treatments; control (Se0) without the addition of yeast, or with 0.35 ppm of yeast (Se34) or with 0.60 ppm (Se59). Sheep were slaughtered at an average weight of 39.5 ± 4.41 kg. Meat color and pH were recorder in the cold carcass, 24 h after slaughtering, and during shelf life at 0, 4, 6 and 8 days after slaughtering under refrigeration at 4 °C. No significant differences were observed (P>0.05) for meat color and pH characteristics due to treatment. Decreased redness (a*) and Chroma (C*) values due to storage time were observed; however, the yellowness (b*) and angle Hue were increased. It could be concluded that supplementation of Seenriched yeast in finishing sheep with 0.35 ppm and 0.60 ppm has no effect on meat color and pH characteristics.

show abstract

Section: Resultscontrasting

confidence: 80%

Section: Resultsmentioning

confidence: 99%

Effect of organic selenium supplementation in the diets of finishing sheep on meat color and pH during shelf life

Libién-Jiménez

Berasain

Fuente

et al. 2015

IJAR

View full text Add to dashboard Cite

show abstract

“…Beef is a major source of dietary selenium for humans (Zhang et al, 2010) and the result of the present study indicated that the prolonged supplementation with organic Se (Se-Y) is more effective to increase Se concentration in muscle tissue than inorganic Se. The efficacy of Se yeast to enrich the trace mineral content in meat has been reported not only in beef (Juniper et al, 2008b) but also in veal (Skřivanová et al, 2007), lamb (Vignola et al, 2009), chicken (Skrivan et al, 2008) and pork (Mahan et al, 1999). According to Juniper et al (2008b), the greater concentration of Se in the muscle tissue of bulls offered organic Se when compared with NaSe might arise from an enhanced availability and tissue retention of the trace element.…”

Section: Discussionmentioning

confidence: 99%

“…According to Juniper et al (2008b), the greater concentration of Se in the muscle tissue of bulls offered organic Se when compared with NaSe might arise from an enhanced availability and tissue retention of the trace element. Both Se sources can be incorporated into GSH-Px, but Se-methionine from the organic one is also nonspecifically incorporated into body proteins as a replacement for methionine (Vignola et al, 2009). In this regard, Juniper et al (2008b) reported a higher concentration of Se in almost all tissues of beef cattle fed Se yeast than selenite as the result of a greater proportion of total Se comprised in tissue protein as Se-methionine.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of dietary supplementation with different sources of selenium on growth response, selenium blood levels and meat quality of intensively finished Charolais young bulls

Cozzi

Prevedello

Stefani

et al. 2011

Animal

View full text Add to dashboard Cite

The study aimed at comparing three strategies of supplementing selenium (Se) during the finishing period of Charolais young bulls:(1) administration of sodium selenite throughout the finishing (NaSe); (2) administration of an Se-enriched yeast strain (Saccharomyces cerevisiae NCYC R397) throughout the finishing (Se-Y); (3) administration of sodium selenite for 140 days replaced by Se-enriched yeast during the last 70 days of finishing (Switch). Eighty-four young bulls (mean initial BW 5 434.2 6 31.9 kg; mean age 5 382 6 52 days) were stratified by live weight and equally assigned to one of three Se treatments. Experimental groups were fed the same diets and the inclusion rate of the different treatments was targeted to achieve 0.3 mg of Se/kg of dry matter (DM) in the complete feed. The average daily gain of bulls was 1.36 kg/d and no differences due to Se treatment were recorded. Dry matter intake and feed conversion ratio were not affected by Se treatment resulting in, on average, 10.3 kg/d and 7.65, respectively. Repeated blood samples were taken at days 0, 120, 180 and 210 of finishing to assess the Se status of the animals. As compared to NaSe, both organic Se treatments (Se-Y and Switch) increased plasma Se in the last two sampling sessions according to a significant treatment 3 time interaction (P , 0.001). A similar trend was observed for serum total antioxidant status of the young bulls, whereas there was only a significant time effect (P , 0.001) on glutathione peroxidase activity that was raised by all Se treatments. The finishing period lasted 210 days and at the abattoir there were no differences across Se treatments in carcass weight and dressing percentage. A higher Se content in the Longissimus thoracis (LT) muscle was instead observed in Se-Y samples as compared with NaSe (0.85 v. 0.47 mg/kg DM; P , 0.05). Meat quality evaluation was carried out on LT samples after 6 and 11 days of ageing under a vacuum package. Regardless of ageing time, meat from young bulls supplemented with Se yeast had higher colour lightness (L*) values than those receiving NaSe (38.1 v. 36.6; P , 0.01) and showed a significant decrease in shear force (3.69 v. 4.22 kg/cm 2 ; P , 0.01). The outcomes of the study suggest that the provision of Se yeast throughout the finishing period is a strategy to increase the benefits of the replacement of sodium selenite with organic selenium in beef cattle.

show abstract

Trace Elements in Animal Nutrition

Tuhy

Dmytryk

Samoraj

et al. 2018

Recent Advances in Trace Elements

View full text Add to dashboard Cite

Effects of selenium source and level of supplementation on the performance and meat quality of lambs

Cited by 102 publications

References 47 publications

Effect of organic selenium supplementation in the diets of finishing sheep on meat color and pH during shelf life

Effect of organic selenium supplementation in the diets of finishing sheep on meat color and pH during shelf life

Effect of dietary supplementation with different sources of selenium on growth response, selenium blood levels and meat quality of intensively finished Charolais young bulls

Trace Elements in Animal Nutrition

Contact Info

Product

Resources

About