- Tytuł:
- 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. - Powiązania:
- https://bibliotekanauki.pl/articles/32132.pdf
- Data publikacji:
- 2011
- Wydawca:
- Polska Akademia Nauk. Czytelnia Czasopism PAN
- Tematy:
-
meat quality
pig
quality trait
selenium
sodium selenite
soybean
tissue
pork
glutathione peroxidase
muscle - Opis:
- 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.
- Źródło:
-
Polish Journal of Veterinary Sciences; 2011, 14, 1
1505-1773 - Pojawia się w:
- Polish Journal of Veterinary Sciences
- Dostawca treści:
- Biblioteka Nauki
Artykuł