Efficacy of dietary selenium sources on growth and carcass characteristics of growing-finishing pigs fed diets containing high endogenous selenium

Abstract

A study was conducted to determine the efficacy of organic (Se-yeast, SelenoSource AF, Diamond V Mills Inc., Cedar Rapids, IA) and inorganic sources of Se on growth performance, tissue Se accretion, and carcass characteristics of growing-finishing pigs fed diets with high endogenous Se content. A total of 180 pigs at 34.4 +/- 0.06 kg of BW were allotted to 1 of 5 dietary treatments: a negative control without added Se (NC); 3 treatment diets with 0.1, 0.2, or 0.3 mg/kg of added Se from an organic source; and a diet with 0.3 mg/kg of added Se as sodium selenite. Each treatment had 6 pens, with 6 pigs per pen-replicate. Experimental diets were changed twice at 66.1 +/- 0.5 kg and 99.0 +/- 0.9 kg of BW, and were fed until the pigs reached market weight. Growth performance was measured at the end of each phase. Upon reaching 129.9 +/- 1.4 kg of BW, the pigs were transported to a local abattoir (Seaboard Foods, Guymon, OK), where carcass, loin, and liver samples were obtained. Hair and blood samples were obtained at the beginning and end of the study for Se analysis. Growth performance did not differ (P > 0.05) among treatments. Percent drip loss of the NC pigs was greater (2.41 vs. 1.75, P = 0.011) compared with pigs supplemented with Se. Pigs fed diets with added Se had greater Se concentrations in the liver (0.397 vs. 0.323 ppm, P = 0.015), loin (0.236 vs. 0.132 ppm, P < 0.001), serum (0.087 vs. 0.062 ppm, P = 0.047), and hair (0.377 vs. 0.247 ppm, P = 0.003) compared with the NC pigs. Percentage drip loss was linearly reduced [percent drip loss = 2.305 - (2.398 x Se), r2 = 0.29, P = 0.007] as dietary organic Se concentration increased. The Se concentration (ppm) in the liver [liver Se = 0.323 + (0.291 x Se), r2 = 0.33, P = 0.003], loin [loin Se = 0.122 + (0.511 x Se), r2 = 0.57, P < 0.001], serum [serum Se = 0.060 + (0.113 x Se), r2 = 0.33, P = 0.004] and hair [hair Se = 0.237 + (0.638 x Se), r2 = 0.56, P < 0.001] increased linearly as dietary organic Se concentration increased. Slope ratio analysis indicated that the relative bioavailability of organic Se for percent drip loss and loin and hair Se response was 306, 192, and 197% of that for inorganic Se, respectively. The results of the study show a potential advantage of organic Se supplementation in reducing drip loss even when the basal diet contains an endogenously high Se concentration of 0.181 ppm.

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.…”

Effects of selenomethionine and sodium selenite supplementation on meat quality, selenium distribution and antioxidant status in broilers

“…These results were consistent with previous reports . Mateo et al (2007) reported that the drip loss of loins in 48 h in growing-finishing pigs was reduced only by SY supplementation not by SS supplementation. Zhan et al (2007) found out that SeMet was more effective in decreasing the drip loss of loin muscle than SS in finishing pigs.…”

“…Therefore, we suppose that the function of Se to improve the meat quality is through enhancing its antioxidant ability to protect against deteriorative reactions during lipid peroxidation. However, Mateo et al (2007) reported that the muscle colour of pigs was not improved by dietary Se (SY or SS) supplementation. These inconsistent results might be due to different Se sources and animals used.…”

Color of smoked loin from animals fed with bioactive compounds added to forage

“…Mateo et al (2007) and Svoboda et al (2009) found no significant differences in color characteristics with selenium supplementation on the meat loin muscle tissue of Camborough x PIC boar and on the biceps femoris muscle of Landrace x Czech Large White crossbreeds. However, Mahan et al (1999) observed linear response to applied doses of selenium in the diet of an unspecified breed of pigs, when measuring lightness (L* color component), with L* increasing with the selenium dose.…”

“…Moreover, in those previous studies, the analyzed material was meat, whereas in the present work it was smoked pork loin. Meat products are characterized by different quality features than those of meat, even when the same cut is used, as observed for loin in the studies of Mahan et al (1999) and Mateo et al (2007). According to other authors (Poovey et al, 2007), the lack of influence of selenium supplementation on meat color could be associated with time and temperature conditions after slaughter, which might not allow oxidation to influence the color.…”