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Effects of high dietary levels of Se-enriched yeast on tissues selenium content and meat quality traits - a model study in rats

Z. Fajt, H. Modra, T. Banoch, J. Blahova, A. Salakova, I. Steinhauserova, M. Svoboda

. 2010 ; 31 Suppl 2 () : 114-119.

Language English Country Sweden

Document type Journal Article, Research Support, Non-U.S. Gov't

Persistent link   https://www.medvik.cz/link/bmc12027175

OBJECTIVES: The aim of the trial was to evaluate effects of high dietary levels of Se-enriched yeast on selenium concentrations in muscle and liver tissue and on the meat quality traits in rats. DESIGN: The experimental feed mixtures were fed to Wistar Albino rats for a period of 10 weeks. They differed in the dose and in the form of Se supplement. Supplemental dose of 0.3 mg.kg-1 of Se per one kilogram of feed was used in group I (n = 10, sodium selenite) and in group II (n = 10, Se-enriched yeast). Elevated dose 2 mg.kg-1 Se per one kilogram of feed was used in group III (n = 10, sodium selenite) and in group IV (n = 10, Se-enriched yeast). RESULTS: The use of elevated dietary Se level (2 mg.kg-1) in the form of sodium selenite did not increase lipid oxidation (malondialdehyde content) in muscles nor influenced meat quality traits. The use of elevated dietary Se level in the form of Se-enriched yeast resulted in higher Se muscle concentrations accompanied by increased of malondialdehyde content. The meat quality traits remained unaffected. CONCLUSION: High selenium concentrations in muscle produced by Se-enriched yeast were accompanied by elevated MDA levels, but it did not negatively influence meat quality traits.

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$a OBJECTIVES: The aim of the trial was to evaluate effects of high dietary levels of Se-enriched yeast on selenium concentrations in muscle and liver tissue and on the meat quality traits in rats. DESIGN: The experimental feed mixtures were fed to Wistar Albino rats for a period of 10 weeks. They differed in the dose and in the form of Se supplement. Supplemental dose of 0.3 mg.kg-1 of Se per one kilogram of feed was used in group I (n = 10, sodium selenite) and in group II (n = 10, Se-enriched yeast). Elevated dose 2 mg.kg-1 Se per one kilogram of feed was used in group III (n = 10, sodium selenite) and in group IV (n = 10, Se-enriched yeast). RESULTS: The use of elevated dietary Se level (2 mg.kg-1) in the form of sodium selenite did not increase lipid oxidation (malondialdehyde content) in muscles nor influenced meat quality traits. The use of elevated dietary Se level in the form of Se-enriched yeast resulted in higher Se muscle concentrations accompanied by increased of malondialdehyde content. The meat quality traits remained unaffected. CONCLUSION: High selenium concentrations in muscle produced by Se-enriched yeast were accompanied by elevated MDA levels, but it did not negatively influence meat quality traits.
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