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Volume 44, issue 2
Arch. Anim. Breed., 44, 193–202, 2001
https://doi.org/10.5194/aab-44-193-2001
© Author(s) 2001. This work is distributed under
the Creative Commons Attribution 3.0 License.
Arch. Anim. Breed., 44, 193–202, 2001
https://doi.org/10.5194/aab-44-193-2001
© Author(s) 2001. This work is distributed under
the Creative Commons Attribution 3.0 License.

  10 Oct 2001

10 Oct 2001

Effects of dietary organic selenium and vitamin E supplementation on post mortem oxidative deterioration in muscles of pigs

P. Krska1, R. Lahucky1, U. Küchenmeister2, K. Nürnberg2, O. Palanska1, I. Bahelka1, G. Kuhn2, and K. Ender1 P. Krska et al.
  • 1Research Institute of Animal Production, 94992 Nitra, Slovak Republic
  • 2Research Institute for the Biology of Farm Animals, 18196 Dummerstorf, Germany

Abstract. The effect of feeding high levels of α-tocopherol and organic selenium (Se) to pigs on colour stability and on the susceptibility to oxidative deterioration was investigated. Treatments consisted of supplementation of vitamin E (200 mg/kg diet), organic Se (0.3 mg/kg diet) and both vitamin E and organic Se for the last 60 days to finishing pigs before slaughtering. Longissimus dorsi (LD) and psoas major (PM) muscles were examined after 2 and 7 days of storage on colour stability and on lipid peroxidation (measured as malondialdehyde equivalents). Rate of oxidation by Stimulation with Fe2+/ascorbate was also estimated in LD samples obtained post mortem. In PM 7 days post mortem we found differences between control and groups of pigs supplemented with vitamin E and Se on reflectance, but significant differences (P < 0.05) were found only in the vitamin E + Se group. Positive effects (P < 0.05) of vitamin E and Se on colour in psoas major muscle refrigerated for 7 days are supported with significant (P < 0.05) lower levels of TBARS values in pigs supplemented with vitamin E and organic Se as well. Supplementation with organic Se does not affect the oxidative stability of muscle tissue (longissimus dorsi) when the rate of iron-induced lipid oxidation was examined. Dietary Se had limited potential for enhancing the quality of pork carcasses (psoas major) and accentuating the effect of vitamin E on the oxidative stability of longissimus dorsi muscle was not found.

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