Effect of Selenium Yeast and Vitamin E Supplementation on Growth, Nutrient Utilization and Immunity in Male Kids (Capra hircus)

Sethy, Kamdev; Swain, Partha Sarathi; Dass, Rama Saran; Ray, Subhasish; Swain, Devi Prasanna

doi:10.5455/ijlr.20170613044844

Cited by 3 publications

(2 citation statements)

References 8 publications

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“…Sethy et al [77] observed that redness and tenderness of meat increase but shear force value decrease as a result of addition of 0.3 mg Seas selenium yeast and 100 IU vitamin E in goat diet. Similarly it was proposed by Morrissey et al [78] that supplementation of diet with selenium yeast results in the rise of α-tocopherol in muscles but decrease the chances of lipid oxidation in muscles.…”

Section: Effect Of Yeast Addition On Meat Qualitymentioning

confidence: 71%

Use of Dietary Yeast and its Products in the Feeding Regime of Meat Type Goats

Nasir

Ishaq

2018

CDVS

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All around the world, sheeps and goats play an important role in small scale farming systems. Goat farming is very beneficial from economic point of view. It provides many products but meat and milk are the major products. Goat meat has low level of calorie, fat and cholesterol so it is a healthy substitute to beef and lamb. Moreover goats also use extensively to provide milk for human consumption. It is easier to digest than cow's milk because it has smaller fat globules than cow's milk. In order to support metabolic process all living organisms require essential nutrients, to keep themselves alive so variations in animal diets may improve both the quantity and quality of the final products. In recent years, yeasts are gaining popularity in fattening system as a probiotics.Since yeast is robust with high viability under a range of environmental conditions and can be culture very easily so yeast cultures are more commonly used as a feed supplements in livestock feeding systems. These cultures have positive impact on microbial population in gastrointestinal tract and they increase the beneficial activities associated with these microorganisms that has indirect impact on animal performance. Saccharomyces cerevisiae and Aspergillusoryza are the most important yeast products and they are very significant for the manipulation of rumen metabolism.It is stated by most of the researchers that yeast culture supplementation has positive impact on carcass characteristics, nutrient digestibility, feed intake and the growth performance of the goats in cost effective way but on the other hand some of the scientists do not support that results and they concluded that yeast supplementation in the diet of goats and other ruminants do not have any significant influences on animal performance, carcass characteristics and other features.Step by step, this paper will make the detail evaluation of the use of dietary yeast and its product in the feeding regime of meat type goats, impact of yeast on goat physiognomic features such as growth performance, feed efficiency, digestibility and meat quality.

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Section: Effect Of Yeast Addition On Meat Qualitymentioning

confidence: 71%

Use of Dietary Yeast and its Products in the Feeding Regime of Meat Type Goats

Nasir

Ishaq

2018

CDVS

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“…Moreover, increase oxidative stability and vitamin E content in frozen meat of broilers supplemented with vitamin E (Konieczka et al, 2015). Additionally, Feeding kids goats 100 IU of vitamin E reduced malondialdehyde (MDA) concentration in meat (Sethy et al, 2014). The information about the influence of f eed on lipid oxidation of chevon is very few (Lee et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effects of Dietary Vitamin E on Growth Performance, Carcass Characteristics, Lipid Oxidation and Vitamin E Content in Meat and Liver of Mahali Goat in Libya

ZAYED

ESTUTY²

2022

Assiut Veterinary Medical Journal

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Lipid oxidation caused deterioration changes in meat quality during processing and storage. Supplementation of vitamin E with the diet of livestock had an essential role in the inhibition of lipid oxidation. Twenty four male kids weighing 10 -15 kg were randomly allotted to four groups to receive four various levels of vitamin E. Control group (C), (300 E) group received 300IU vitamin E (DL-α-tocopherol acetate)/animal/day, (500 E) group supplied with 500IU vitamin E/animal/day and (1000 E) group provided with 1000IU vitamin E/animal/day. The animals were fed concentrate with barley hay diet to meet all nutrient requirements according to (NRC, 2007). Body weight was weekly recorded, and the initial and final weights were taken. At the end of the trial, the animals were slaughtered, and warm carcass weight, cold carcass weight and dressing % were determined. Meat samples from longissimus dorsi muscle were analyzed for pH, meat malondialdehyde content (MDA), intramuscular (I/M) fat and vitamin E content in meat and liver. In conclusion, the result revealed that vitamin E had no significant influence on growth performance, warm carcass weight, cold carcass weight and dressing % . Whereas, supplementation of vitamin E in the diet reduced pH, I/M fat and lipid oxidation. By comparison, vitamin E in the diet increased α-tocopherol content in the longissimus dorsi muscle and liver.

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Multifunctional activity of vitamin E in animal and animal products: A review

Idamokoro

Falowo

Oyeagu

et al. 2020

Animal Science Journal

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Animal products (meat, milk, and eggs) represent one of the most frequently consumed foods in human nutrition because of their desirable taste, high nutritional value, availability, and accessibility. Their intake is important for growth, sound health, and smooth functioning of the body. For most countries, animal products are valuable sources of complete protein, including essential amino acids, fatty acids, and many other essential micronutrients, such as iron, zinc, calcium, vitamin A, E, and B1, as well as other bioactive compounds, which are often deficient in other food sources (Schonfeldt, Pretorius, & Hall, 2013). Besides these qualities, animal products are easily susceptible to oxidation and quality deterioration. This deterioration usually begins during the ante-mortem stage and it continues through the post mortem condition (Falowo, Fayemi, & Muchenje, 2014) due to the inability of inherent endogenous antioxidant to combat free radicals that are generated during the process. However, the susceptibility of animal products to oxidation and quality deterioration can be reduced by supplementing them with antioxidants such as vitamin E. It has been revealed that supplementing animals with vitamin E (α-tocopherol) can slow down the oxidation of lipids and improve oxidative stability of muscle and dairy food (Gallardo, Manca, Mantecón, Nudda, & Manso, 2015). Basically, vitamin E is a member of a class known as the fat-soluble vitamins which includes vitamin A, D, E, and K. Vitamin E plays an important antioxidant role by acting as a chain-breaker and free-radical scavenger in muscle cell membranes and tissues while boosting the immune system (Azzi & Zinggl, 2005). Within tissues, vitamin E is mainly concentrated in the unsaturated phospholipid bilayer of the cell membranes where it inhibits lipid oxidation by functioning as a free-radical scavenger

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Effect of Selenium Yeast and Vitamin E Supplementation on Growth, Nutrient Utilization and Immunity in Male Kids (Capra hircus)

Abstract: An experiment aimed to observe the effects of supplementation of selenium yeast and/or vitamin

Cited by 3 publications

References 8 publications

Use of Dietary Yeast and its Products in the Feeding Regime of Meat Type Goats

Use of Dietary Yeast and its Products in the Feeding Regime of Meat Type Goats

Effects of Dietary Vitamin E on Growth Performance, Carcass Characteristics, Lipid Oxidation and Vitamin E Content in Meat and Liver of Mahali Goat in Libya

Multifunctional activity of vitamin E in animal and animal products: A review

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