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Quality of meat and selenium content in tissues of rabbits fed diets supplemented with sodium selenite, selenized yeast and selenized algae
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SYSNO ASEP 0337905 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve WOS Název Quality of meat and selenium content in tissues of rabbits fed diets supplemented with sodium selenite, selenized yeast and selenized algae Tvůrce(i) Marounek, Milan (UZFG-Y) RID
Dokoupilová, A. (CZ)
Volek, Z. (CZ)
Hoza, I. (CZ)Zdroj.dok. World Rabbit Science - ISSN 1257-5011
Roč. 17, č. 4 (2009), s. 207-212Poč.str. 6 s. Jazyk dok. eng - angličtina Země vyd. FR - Francie Klíč. slova Rabbit ; Selenium ; Selenite Vědní obor RIV ED - Fyziologie CEZ AV0Z50450515 - UZFG-Y (2005-2011) UT WOS 000273068900003 Anotace Rabbits were fed a basal diet containing 0.08 mg Se/kg, or diets supplemented with sodium selenite, selenized yeast or selenized Chlorella to increase the Se concentration to 0.40 mg/kg. The Se supplements did not influence rabbit growth, feed intake and nutrient composition of meat. In rabbits receiving selenite, the Se concentration in the loin and hindleg meat increased by 23 and 19 %, respectively,. In rabbits fed Se-yeast and Se-algae, the Se content in meat doubled from 0.11 - 0.15 mg/kg to 0.24 - 0.29 mg/kg. In all supplemented groups, the activity of glutathione peroxidase in the loin meat was higher than in control rabbits by 51.9 - 72.8 % (P< 0.001). The oxidative stability of meat, however, was not influenced. In can be concluded that the enrichment of meat with Se was the main benefit of supranutritional Se supply in rabbits. Se-yeast and Se-algae were more effective in increasing Se content in meat than selenite. Pracoviště Ústav živočišné fyziologie a genetiky Kontakt Jana Zásmětová, knihovna@iapg.cas.cz, Tel.: 315 639 554 Rok sběru 2010
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