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The effects of soybean selenium proteinate on tissue selenium and meat quality traits in finishing pigs
M. Svoboda, Z. Fajt, T. Banoch, A. Saláková, J. Drábek
Language English Country Poland
Document type Controlled Clinical Trial, Journal Article, Research Support, Non-U.S. Gov't
NLK
Free Medical Journals
from 2011
ProQuest Central
from 2009-07-01
Open Access Digital Library
from 2010-12-20
Medline Complete (EBSCOhost)
from 2008-03-01
Health & Medicine (ProQuest)
from 2009-07-01
- MeSH
- Diet veterinary MeSH
- Animal Nutritional Physiological Phenomena MeSH
- Glycine max chemistry MeSH
- Animal Feed MeSH
- Meat standards MeSH
- Organoselenium Compounds chemistry pharmacology MeSH
- Dietary Supplements MeSH
- Swine MeSH
- Soybean Proteins chemistry pharmacology MeSH
- Animals MeSH
- Check Tag
- Animals MeSH
- Publication type
- Journal Article MeSH
- Controlled Clinical Trial MeSH
- Research Support, Non-U.S. Gov't MeSH
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.
References provided by Crossref.org
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- $a 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.
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