Selenium from Se-enriched lactic acid bacteria as a new Se source for growing-finishing pigs

• Autorzy: Svoboda M. , Salakova A. , Fajt Z. , Ficek R. , Buchtova H. , Drabek J.
• Języki publikacji: EN

Abstrakty

EN

The goal of the trial was to determine the efficacy of Se from Se-enriched lactic acid bacteria in accumulation of Se in the muscle tissue and to evaluate its effect on meat quality in finisher pigs. In group I (n = 12) the feed was supplemented with inorganic sodium selenite, in group II (n = 12) with Se from Se-lactic acid bacteria, in group III (n = 12) with Se from Se-enriched yeast and pigs in group IV (n = 11) were fed non-supplemented basal diet. The experimental feed mixtures were supplemented with 0.3 mg Se per kg and were fed for a period of 3 month before slaughter. The use of Se from Se-enriched lactic acid bacteria resulted in comparable accumulation of Se in the muscle tissue as with sodium selenite, and in lower accumulation in comparison with Se from Se-enriched yeast. We did not find any differences in parameters of meat quality among experimental groups. It is concluded that Se from Se-enriched lactic acid bacteria has a comparable accumulation in the muscle tissue as sodium selenite and it does not negatively influence the meat quality.

Słowa kluczowe

EN

selenium; selenium-enriched lactic acid bacteria; selenium source; new selenium source; growing-finishing animal; pig; lactic acid bacteria; pork; meat quality; selenium-enriched yeast; glutathione; peroxidase; trace element; feed; animal feeding; feed supplementation

• Wydawca: -
• Czasopismo: Polish Journal of Veterinary Sciences
• Rocznik: 2009
• Tom: 12
• Numer: 3
• Opis fizyczny: p.355-361,fig.,ref.

Twórcy

autor

Svoboda M.

• Swine Clinic, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho 1/3, 612 42 Brno, Czech Republic

autor

Salakova A.

• Department of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic

autor

Fajt Z.

• Swine Clinic, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho 1/3, 612 42 Brno, Czech Republic

autor

Ficek R.

• Swine Clinic, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho 1/3, 612 42 Brno, Czech Republic

autor

Buchtova H.

• Department of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic

autor

Drabek J.

• Swine Clinic, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho 1/3, 612 42 Brno, Czech Republic