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Effect of different selenium sources and levels on meat quality of Nellore cattle

Silva, Janaina Silveira Da

Biblioteca Digital de Teses e Dissertações da USP; Universidade de São Paulo; Faculdade de Zootecnia e Engenharia de Alimentos 2018-11-23

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  • Título:
    Effect of different selenium sources and levels on meat quality of Nellore cattle
  • Autor: Silva, Janaina Silveira Da
  • Orientador: Rosa, Alessandra Fernandes; Zanetti, Marcus Antonio
  • Assuntos: Carbonila; Minerais; Hmg-Coa Redutase; Mmalondialdehyde; Confinamento; Colesterol; Feedlot; Cholesterol; Malondialdehyde; Carbonyl; Minerals; Hmg-Coa Reductase
  • Notas: Tese (Doutorado)
  • Descrição: Selenium (Se) is an essential mineral with functions for both animals and humans. There are several regions in the world deficient in this mineral and studies have related Se supplemented with reducing cholesterol. Thus, the objective of this study was to evaluate the Se effect in different levels and sources in the diet finishing of Nellore cattle on the performance and meat quality. It was used 63 Nellore cattle (412 kg and ± 24 months of age) in a completely randomized design with two sources (sodium selenite and selenium-enriched yeast) and four supplementation levels (0; 0.3; 0.9 and 2.7 mg Se/kg DM). There were no changes in performance and carcass characteristics. The Se level reduced (P<0.01) lipid and proteins oxidation (TBARS and carbonyl) compared to the control treatment on retail display storage (0, 2, 4 and 6 days). Organic Se, regardless of level, provided Se 138% higher (P<0.0001) in meat and 22.6% higher (P<0.0001) in serum than inorganic Se. The activity of glutathione peroxides (GPx) in muscle was 288% higher for animals supplemented with selenium and consequently, the cholesterol concentration in L. dorsi was 10.2% lower (P<0.001). The serum HMG-CoA reductase concentration was 32.7% lower in animals receiving Se supplementation (organic or inorganic). In conclusion, Se supplementation in beef cattle diet is a way of naturally producing selenium-enriched meat and with better quality for human consumption.
  • DOI: 10.11606/T.74.2019.tde-29042019-110110
  • Editor: Biblioteca Digital de Teses e Dissertações da USP; Universidade de São Paulo; Faculdade de Zootecnia e Engenharia de Alimentos
  • Data de criação/publicação: 2018-11-23
  • Formato: Adobe PDF
  • Idioma: Inglês
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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