Increasing selenium supplementation to a moderately-reduced energy and protein diet improves antioxidant status and meat quality without affecting growth performance in finishing pigs
| Autor: | Fang Chen, Hanqing Song, Shihai Zhang, Jun Chen, Junjie Song, Fei Yang, Ting Wen, Yin-Zi Zhang, Min Tian, Wutai Guan, Chunxiao Ren |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Antioxidant
Meat Protein diet Swine medicine.medical_treatment Sodium chemistry.chemical_element 010501 environmental sciences Loin Research purpose Body weight 01 natural sciences Biochemistry Antioxidants Inorganic Chemistry 03 medical and health sciences Selenium 0302 clinical medicine Animal science medicine Diet Protein-Restricted Animals 0105 earth and related environmental sciences Chemistry Organ Size Dietary Supplements Molecular Medicine Food quality Oxidation-Reduction 030217 neurology & neurosurgery |
| Zdroj: | Journal of trace elements in medicine and biology : organ of the Society for Minerals and Trace Elements (GMS). 56 |
| ISSN: | 1878-3252 |
| Popis: | Background Along with economic development and living standards’ improvement, more and more attention has been converted from satisfying meat quantity to pursuing meat quality. Research purpose This study was conducted to evaluate the effects of increasing selenium (Se) supplementation to a moderately-reduced energy and protein diet (MREP) on growth performance, antioxidant status, meat quality in finishing pigs. Basic procedures A total of 144 “Duroc × Landrace × Yorkshire” pigs with the average body weight of 75 ± 1 kg were randomly allotted to 3 dietary treatments with six replicates per treatment and eight pigs per replicate. The 3 experimental diets were as follows: (1) Normal energy and protein (NEP) +0.2 mg/kg Se diet (14.02 MJ/kg DE, 14% CP and 0.2 mg/kg Se as selenite sodium), (2) MREP +0.2 mg/kg Se diet (13.60 MJ/kg DE, 13% CP and 0.2 mg/kg Se as selenite sodium), and (3) MREP +0.5 mg/kg Se diet (13.60 MJ/kg DE, 13% CP, 0.2 mg/kg Se as selenite sodium, and 0.3 mg/kg Se as Se-enriched yeast). The study lasted for 45 days. Main findings The results show that there were no differences for growth performance, antioxidant status and meat quality of finishing pigs between NEP +0.2 mg/kg Se group and MREP +0.2 mg/kg Se group (P＞0.05). However, compared to pigs from MREP +0.2 mg/kg Se group, pigs from MREP +0.5 mg/kg Se group had greater Se concentration, GSH-Px activity and GSH concentration, but lower MDA concentration in serum (P＜0.05). Also, pigs from MREP +0.5 mg/kg Se group had greater Se concentration, T-AOC, and SOD activity, but lower MDA concentration in loin compared with pigs from MREP +0.2 mg/kg Se group (P＜0.05). As for meat quality, pigs from MREP +0.5 mg/kg Se group had greater a* value (relative redness) at 45 min and 24 h in loin compared with pigs from MREP +0.2 mg/kg Se group (P＜0.05). Compared to pigs from MREP +0.2 mg/kg Se group, pigs from MREP +0.5 mg/kg Se group had lower MDA concentration of fresh pork during a simulated retail display at 0, 1, 2, 4, 6 and 7 day (P＜0.05). Principal conclusions In conclusion, increasing selenium supplementation to a moderately-reduced energy and protein diet improved antioxidant status and meat quality without affecting growth performance in finishing pigs. (New Aspects) The present study provided a nutritional strategy for reducing feed costs and improving pork quality without influencing growth performance in finishing pigs. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect