The effects of soybean selenium proteinate on tissue selenium and meat quality traits in finishing pigs

• Autorzy: Svoboda M. , Fajt Z. , Banoch T. , Salakova A. , Drabek J.
• Języki publikacji: EN

Abstrakty

EN

The purpose of the present study was to evaluate the effects of soybean selenium proteinate on Se tissue retention and meat quality in pigs. In group A (n=11) the mixtures were supplemented with soybean selenium proteinate, in group B (n=11) with sodium selenite and in group C (n=11) with Se-enriched yeast (0.3 mg Se per kg in all groups). The use of soybean selenium proteinate resulted in lower retention of Se in tissues (liver, heart, muscle) compared to Se-enriched yeast. Selenium concentrations in tissues achieved by soybean selenium proteinate and sodium selenite were comparable. No differences in serum Se, serum GSH-Px and meat quality traits were found among the groups.

Słowa kluczowe

EN

meat quality; pig; quality trait; selenium; sodium selenite; soybean; tissue; pork; glutathione peroxidase; muscle

• Wydawca: -
• Czasopismo: Polish Journal of Veterinary Sciences
• Rocznik: 2011
• Tom: 14
• Numer: 1
• Opis fizyczny: p.147-148,ref.

Twórcy

autor

Svoboda M.

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

autor

Fajt Z.

autor

Banoch T.

autor

Salakova A.

autor

Drabek J.

Bibliografia

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