Effect of organic selenium supplementation in the diets of finishing sheep on meat color and pH during shelf life

Abstract

Supplementation of Selenium (Se) can improve the oxidative stability of meat products and retard metmyoglobin formation; so prolonging color. Effect of organic Se addition in the diets of sheep on meat stability; color and pH are limited and need to be studied. A study was conducted with eighteen Pelibuey female sheep at the finishing stage, and supplemented with organic Se-enriched Saccharomyces cerevisiae for sixty days to evaluate its effect on color and pH of Longissimus dorsi muscle. The research was conducted in a block randomized design considering three treatments; control (Se0) without the addition of yeast, or with 0.35 ppm of yeast (Se34) or with 0.60 ppm (Se59). Sheep were slaughtered at an average weight of 39.5 ± 4.41 kg. Meat color and pH were recorder in the cold carcass, 24 h after slaughtering, and during shelf life at 0, 4, 6 and 8 days after slaughtering under refrigeration at 4 °C. No significant differences were observed (P>0.05) for meat color and pH characteristics due to treatment. Decreased redness (a*) and Chroma (C*) values due to storage time were observed; however, the yellowness (b*) and angle Hue were increased. It could be concluded that supplementation of Seenriched yeast in finishing sheep with 0.35 ppm and 0.60 ppm has no effect on meat color and pH characteristics.

Effect ofImbrasia belinameal on growth performance, quality characteristics and sensory attributes of broiler chicken meat

“…The roles of dietary protein have gained vast attention in impelling growth and body composition of poultry, regulating the expression of essential lipogenic genes and growth of white adipose tissue (Li et al 2015;Libi en-Jim enez et al 2015). More so, maintaining dietary fatty acids would facilitate the absorption and utilisation of fatty acids and free amino acids and would result in improved muscle and adipose composition (Li et al 2015).…”

The potential of silage lactic acid bacteria-derived nano-selenium as a dietary supplement in sheep

“…Animal products (fish, meat and milk) can be a reliable source of bioavailable Se and, in the classical western diet, dairy and meat are the main sources in the diet (Oster and Prellwitz 1989). Selenium has also been reported to improve sensory characteristics of meat (Joksimovic-Todorovic et al 2012) and, along with vitamin E, could improve colour properties of the product, although, the response on shelf-life extension for Se is not as clear as with vitamin E (Ripoll et al 2011;Libien-Jimenez et al 2015;Rossi et al 2015). Despite the vital role that animal products can play in Se supply to humans, concentrations of Se can be hampered by low animal uptake, as soils, and subsequently forages, in many parts of the world frequently contain inadequate concentrations of essential minerals to meet the requirements of farmed livestock (Tan et al 2002;Lee et al 2018).…”