Phenotypic blood glutathione concentration and selenium supplementation interactions on meat colour stability and fatty acid concentrations in Merino lambs

Abstract

The interaction between blood glutathione (GSH) and supplementation of selenium (Se, 2.5 mg/kg diet) on meat colour and fatty acids concentrations was studied. Forty eight Merino lambs selected for high blood GSH (HGSH) or low GSH (LGSH) concentration were used. They were fed individually with or without Se supplement for 8 weeks. There were interactions (P<0.05) between GSH and Se on the colour stability (as w630 nm/w580 nm ratio) of m. longissimus (LD), m. semimembranosus (SM) and m. semitendinosus. Without Se supplementation the ratio was higher in HGSH than LGSH group. However, the difference was reduced with Se supplement. Polyunsaturated and n-3 fatty acids in SM and LD were higher in HGSH than in LGSH group (P<0.05), and did not change with Se supplement. Se supplementation increased Se content in LD (P<0.001) and the lungs (P<0.05), but had no influence in the heart.

Fortification of rabbit diets with vitamin E or selenium affects growth performance, lipid peroxidation, oxidative status and immune response in growing rabbits

“…Several studies (e.g. Dokoupilová et al, 2007;Liu et al, 2011;Marounek et al, 2009;Wang and Xu, 2008) reported an increase in muscle Se concentration using dietary Se supplementation. Organic Se, in the form of selenomethionine, is incorporated into general proteins by the same codon as methionine (Rayman, 2004), so that its bioavailability is higher.…”

“…Se-enriched meat could be achieved through the fortification of diets with organic Se (selenomethionine) as it is incorporated into proteins in place of methionine (Rayman, 2004). It has been demonstrated that dietary Se supplementation increases Se concentration in the meat of rabbits (Dokoupilová et al, 2007;Marounek et al, 2009), lambs (Liu et al, 2011), calves , and chickens (Wang and Xu, 2008). Se plays an important role in activating the antioxidative properties via its involvement in the active site of the enzyme glutathione peroxidase (GSH-Px) in blood, liver and edible tissues (Suraï, 2002) which might be connected with enhancing the immune response in mammals (Rayman, 2004).…”

“…Se plays an important role in activating the antioxidative properties via its involvement in the active site of the enzyme glutathione peroxidase (GSH-Px) in blood, liver and edible tissues (Suraï, 2002) which might be connected with enhancing the immune response in mammals (Rayman, 2004). Also, using dietary Se is beneficial to lipid oxidative stability thus preserving meat quality (Liu et al, 2011). Contradictory results have been reported concerning the possible effects of such Se-enriched diets on growth performance in fattening rabbits.…”

Fatty Acid Profiles of &lt;italic&gt;Supraspinatus&lt;/italic&gt;, &lt;italic&gt;Longissimus lumborum&lt;/italic&gt; and &lt;italic&gt;Semitendinosus&lt;/italic&gt; Muscles and Serum in Kacang Goats Supplemented with Inorganic Selenium and Iodine

“…Several reports showed that dietary Se supplementation did not affect FA profile in calves (Skrivanova et al, 2007) and lambs (Liu et al, 2011). The FA content of muscle lipids in goats is comparable to other ruminants, except that the PUFA content of muscle lipids in goats is higher than in mutton and beef (Banskalieva et al, 2000).…”

The effect of added organic selenium on nutritional value, chemical and technological quality characteristics of pork

“…The drip loss values were lower but not statistically significant (Bobček et al, 2004). Some authors reported (Kim and Mahan, 2001;Liu et al, 2011;Lyons et al, 2007) the selenium supplementation in feed can influence the daily weight gain.…”