Quality of meat and selenium content in tissues of rabbits fed diets supplemented with sodium selenite, selenized yeast and selenized algae

0337905 - ÚŽFG 2010 RIV FR eng J - Journal Article
Marounek, Milan - Dokoupilová, A. - Volek, Z. - Hoza, I.
Quality of meat and selenium content in tissues of rabbits fed diets supplemented with sodium selenite, selenized yeast and selenized algae.
World Rabbit Science. Roč. 17, č. 4 (2009), s. 207-212. ISSN 1257-5011. E-ISSN 1989-8886
Institutional research plan: CEZ:AV0Z50450515
Keywords : Rabbit * Selenium * Selenite
Subject RIV: ED - Physiology
Impact factor: 0.453, year: 2009

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.
Permanent Link: http://hdl.handle.net/11104/0181796