Meat composition and quality of young growing Belgian Blue bulls offered a fattening diet with selenium enriched cereals

Mehdi, Youcef; Clinquart, Antoine; Hornick, Jean-Luc; Cabaraux, Jean-François; Istasse, Louis; Dufrasne, Isabelle

doi:10.4141/cjas-2014-114

Cited by 16 publications

(25 citation statements)

References 47 publications

(67 reference statements)

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“…The colour characteristics of meat were not altered by supplementation with different selenium levels and sources, a result that agrees with the lack of effect also in the pH value. Similar results were also reported with Se-enrichment diet on meat colour of bulls Mehdi et al, 2015). Shear force ranged from 45 to 52 N and was not influenced (P> 0.05) by selenium levels and sources.…”

Section: Iii43 Meat Qualitysupporting

confidence: 87%

“…Neither level of Se supplementation or source influenced color (L*, a*, b*) data in the current study. In line with these results, Mehdi et al (2015) reported that Se enrichment in cereal not influenced (P>0.05) the color of Belgian Blue meat under retail display conditions. Similarly, Vignola et al (2009) reported no effect of Se source in lamb meat color during 9 days of retail display and Skřivanová, Marounek, De Smet, & Raes (2007) adding Se-enriched yeast in the diet of calves, also not observed influence in meat color.…”

Section: 2 Retail Displaysupporting

confidence: 76%

“…Crossbreed steers receiving supranutritional doses (> 2.8 mg Se/kg DM) of selenate or Se-methionine from wheat or hay did not show differences in HCW, REA, BFT or marbling score (Lawler et al, 2004). As with Belgian Blue bulls receiving selenium-enriched barley (1.73 mg/kg), no differences were observed in HCW, dressing, pH after 1 and 24 hours in relation to control treatment with 0.58 mg Se/kg of DM (Mehdi et al, 2015). The mean pH values (after 1 and 24 hours) were 6.5 and 5.6, respectively.…”

Section: Iii42 Carcass Characteristicsmentioning

confidence: 70%

“…who observed improvement in meat tenderness (after 6 and 11 days of ageing under vacuum package) of Charolais bulls fed with selenium-enriched yeast in relation to animals receiving sodium selenite.However, Sgoifo Rossi et al (2015) found only a trend (P=0.076) for better meat tenderness at 48 hours post-mortem with the use of selenium-enriched yeast instead of sodium selenite Mehdi et al (2015). did not observe differences in the tenderness of meat stored for six days of Belgian Blues bulls receiving Se-enriched barley Se in relation to control animals.The results of the effect of selenium on meat tenderness are divergent, possibly due to differences in the content and source used, experiment duration, animals used and time after slaughter.…”

mentioning

confidence: 94%

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

Silva¹

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SILVA, J. S. Effect of different selenium sources and levels on meat quality of Nellore cattle. 2018. 100 f. Thesis (PhD) -Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, 2018. 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.

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Section: Iii43 Meat Qualitysupporting

confidence: 87%

Section: 2 Retail Displaysupporting

confidence: 76%

Section: Iii42 Carcass Characteristicsmentioning

confidence: 70%

mentioning

confidence: 94%

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

Silva¹

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“…Generally, an increase in the concentration of selenium in the diet results in an increase of the selenium concentration in the serum within 2-6 days after intake [62,63]. Selenium supplementation in diets usually results in an increase of the selenium content and GSH-Px activity in the blood of calves [64], heifers [65] and fattening bulls [66]. Such positive effects become more pronounced when Se is supplemented in organic form as compared to inorganic form [65,67].…”

Section: Assessment Of Selenium Nutritional Status In Animalsmentioning

confidence: 99%

Selenium in Soil-Crop-Animal System: A Holistic Perspective to Manage Animal and Human Health

Saha¹

2017

IJAAS

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Selenium (Se) dependent enzymes play important roles in physiological functions such as thyroid hormone metabolism, strengthens anti-oxidant defense system and immune system. However, about 800 million people worldwide are believed to be deficient in Se which is attributed to low Se levels in the soil. This is because Se in plant and animal products in human diet depends upon the available Se in the soil. Deficiency of Se can be prevented or treated by adequate dietary intake or through direct supplementation. There have been reports that patients with dilated cardiomyopathy, HIV viral loads and cancer have responded to Se supplementation. However, food fortification has been found to be more efficient than supplementation. Both agronomic biofortification and genetic biofortification have been used to increase Se content of food crops and animal products. Genetic engineering makes use of key genes of Se hyperaccumulators to increase Se accumulating potential of food crops. Agronomic biofortification increases Se content of food crops by adding Se rich fertilizers to the soil or foliar application of Se. Selenium can also be added to animal diets or feedstuff to increase Se content of meat, eggs, and milk. Although inorganic forms of Se are approved as feed additives, they are less efficient than organic sources such as selenomethionine (SeMet) which is the dominant form in plants and animals. Animal products have been found to have higher Se content than plant products with fish having the highest Se content. Fruits and vegetables have a low content of Se probably because of their low protein content. Recommendations for dietary intake of Se vary with country, age and sex. There are concerns that the present recommended Se daily allowance may not be adequate due to discovery of other selenoenzymes with higher Se requirements than gluthathione peroxidase. There may be a need to review the current recommended daily allowance for Se in order to improve human health.

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Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review

Estévez

Geraert²,

et al. 2020

Meat Science

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Meat composition and quality of young growing Belgian Blue bulls offered a fattening diet with selenium enriched cereals

Cited by 16 publications

References 47 publications

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

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

Selenium in Soil-Crop-Animal System: A Holistic Perspective to Manage Animal and Human Health

Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review

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