Selenium content in tissues and meat quality in rabbits fed selenium yeast

Dokoupilová, A.; Marounek, M.; Skřivanová, V.; Brezina, P.

doi:10.17221/2319-cjas

Cited by 48 publications

(53 citation statements)

References 14 publications

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“…This lack of effect of Zn on the Se content of rabbit meat may be due to the lower doses of Zn added to our feeds (200 mg/kg); however, differences between species should also be taken into account, because it seems that some proteins, for instance glutathione peroxidase, that depend on Se in other species (as chickens and humans) do not depend on Se in rabbits (De Blas and Wiseman, 1998). In fact, supplementing rabbit diets with higher doses of Se (0.5 mg/kg, added as Se-enriched yeast) than in our study, Dokoupilová et al (2007) encountered increases in the tissue Se content, but not in the activity of glutathione peroxidase. Further studies are needed to determine the different Se forms present in rabbits, and how they are absorbed, metabolized and affected by dietary factors, for instance by the different Se forms.…”

Section: Resultscontrasting

confidence: 65%

Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

Tres

Bou

Codony

et al. 2010

Animal

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The effects of the addition of heated oils to feeds (3%, w/w) and the dietary supplementation with a-tocopheryl acetate (TA; 100 mg/kg) and Zn (200 mg/kg) on rabbit tissue fatty acid (FA) composition and on the Zn, Cu, Fe and Se content in meat were assessed. Heating unrefined sunflower oil (SO) at 558C for 245 h increased its content in primary oxidation products and reduced its a-tocopherol content. However, this did not significantly affect tissue FA composition. Heating SO at 1408C for 31 h increased its content in secondary oxidation products and in some FA isomers as c9,t11-CLA and di-trans CLA. This led to increases in di-trans CLA in liver and in t9,c12-18:2 in meat. The c9,t11-CLA was the most incorporated CLA isomer in tissues. The dietary supplementation with a-TA did not affect the FA composition of plasma, liver or meat. The cooking of vacuum-packed rabbit meat at 788C for 5 min reduced significantly but slightly its polyunsaturated FA content. The dietary supplementation with Zn did not modify the content of Zn, Fe or Se in meat, but it reduced its Cu content. On the other hand, it increased the content of some FAs in meat when SO heated at 1408C for 31 h was added to feeds.Keywords: heated oils, fatty acid composition, plasma, liver, meat Implications An animal's diet has an influence on the composition of its tissues, which can be used to improve the nutritional value of meat, for instance modifying its fatty acid (FA) composition or increasing its mineral content. Unsaturated fat products used in feeds are prone to oxidation that can occur both during their production process and their storage, leading to a high content of oxidation compounds and altering their FA profile. This might affect the tissue composition, and thus the meat nutritional value. We studied the influence of the addition of oxidized oils and minerals to rabbit feeds on the FA composition of its plasma, liver and meat and on its meat element content. IntroductionFatty acid (FA) composition of animal tissues can be modified by the type and amount of dietary fat (Wood and Enser, 1997). Dietary recommendations for humans suggest reducing the intake of not only fat and cholesterol but also saturated FAs (SFA) and trans FA, and increasing the intake of polyunsaturated FAs (PUFAs), mainly those from the n-3 series (Food and Nutrition Board, 2005). Therefore, in order to obtain more healthy meat, several unsaturated fat sources have been incorporated to feeds to nutritionally improve meat FA composition (Wood and Enser, 1997).However, unsaturated fat sources are prone to oxidation that can occur both at low and high temperatures. At low temperatures, for instance during storage of unsaturated fats at ambient temperature, lipid hydroperoxides (LHPs) increase until they reach a plateau, and then decompose into secondary oxidation compounds. At high temperatures, decomposition of LHP is faster and isomerization of FA is also favored, leading to the appearance of both geometric and positional FA isomers, as several trans FA and conjugate...

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Section: Resultscontrasting

confidence: 65%

Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

Tres

Bou

Codony

et al. 2010

Animal

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“…The higher level of total lipids in the group administered PPB CCM7420 at the end of the experiment shows a long-term effect of bacteriocin on lipid resorption from the intestine and/or their utilization. The concentration of GSH-Px is often monitored in meat and other organs -liver, kidney in rabbits (Dokoupilová et al, 2007); studies concerning the serum level of GSH-Px enzyme and health status of rabbits are scarce. The measurement of the low activity of GSH-Px in experimental groups as well as the evidently good health of rabbits indicated that no oxidative stress was evoked during the experiment.…”

Section: Discussionmentioning

confidence: 99%

Enterococcus faecium CCM7420, bacteriocin PPB CCM7420 and their effect in the digestive tract of rabbits

Simonová¹,

Lauková²,

Chrastinová³

et al. 2009

CZECH J ANIM SCI

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The effect of Enterococcus faecium CCM7420, bacteriocin-producing strain with probiotic properties and its partially purified bacteriocin PPB CCM7420 on growth performance, microflora, Eimeria sp. oocysts, biochemical blood parameters and glutathione-peroxidase activity in rabbits was determined. An increase in the body weight of rabbits (P < 0.01) was achieved after E. faecium CCM7420 application. A non-significant reduction of faecal E. coli (including haemolytic E. coli), coagulase-positive staphylococci (CPS) and Staphylococcus aureus was found in rabbits administered the E. faecium CCM7420 strain and lower (non-significant) counts of S. aureus and Clostridium-like sp. were detected in PPB CCM7420 group, compared to the control. In the caecum, a significant reduction of CPS was noted in both experimental groups (P < 0.001 and P < 0.05 for EG1 and EG2, respectively). Biochemical blood parameters increased in both experimental groups (P < 0.05 and P < 0.001 for EG2 and EG1, respectively). In the CCM7420 group, the lowest activity of glutathione-peroxidase was measured (P < 0.001). After the application of PPB CCM7420 (P < 0.05; day 21), a reduction of Eimeria sp. oocysts was recorded.

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“…Erdélyi et al (2000) observed that dietary Se supplementation with selenized yeast increased the activity of glutathione peroxidase (GSH-Px) in the blood and Se concentration in blood and liver. In the experiment by Dokoupilová et al (2007), the loin and hindleg meat of rabbits fed a diet supplemented with Seenriched yeast contained four times more Se than the meat of control rabbits. The purpose of this study was to evaluate the influence of different inorganic and organic forms of dietary Se on performance, Se deposition in meat, and meat oxidative stability in fattening rabbits.…”

Section: Introductionmentioning

confidence: 97%

Quality of meat and selenium content in tissues of rabbits fed diets supplemented with sodium selenite, selenized yeast and selenized algae

Marounek¹,

Dokoupilová

Volek³

et al. 2010

World rabbit sci.

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Forty rabbits weaned at 35 d of age were randomly assigned to 4 groups of 10 rabbits each. The rabbits were fed a basal granulated diet containing 0.08 mg Se/kg, or diets obtained from basal diet, supplemented with sodium selenite, selenized yeast (Se-yeast) or selenized algae Chlorella (Se-algae) to increase the Se concentration to 0.40 mg/kg. After 6 weeks rabbits were slaughtered at 77 d of age. Samples of meat, liver and hair were analyzed. The Se supplements did not infl uence rabbit growth, feed intake and weight loss during cooling. The nutrient composition of meat (dry matter, protein and fat concentration) was only marginally infl uenced. The Se concentration in the loin and hindleg meat increased by 23.0% and 19.2%, respectively in rabbits receiving the selenite supplement. In rabbits fed Se-yeast and Se-algae, the Se content in meat doubled from 0.11-0.15 mg/kg to 0.24-0.29 mg/kg. High Se concentrations (=1 mg/kg) were observed in hair and liver of rabbits which had received the Se-supplements. In all supplemented groups, the activity of glutathione peroxidase in the loin meat was higher than in control rabbits by 51.9-72.8% (P<0.001). The oxidative stability of rabbit meat, however, was not infl uenced. It follows from our results that (i) the enrichment of meat with Se is the main benefi t of supranutritional Se supply in rabbits, and (ii) Se-yeast and Se-algae are more effective in increasing Se content in tissues than selenite.

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Selenium content in tissues and meat quality in rabbits fed selenium yeast

Cited by 48 publications

References 14 publications

Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

Enterococcus faecium CCM7420, bacteriocin PPB CCM7420 and their effect in the digestive tract of rabbits

Quality of meat and selenium content in tissues of rabbits fed diets supplemented with sodium selenite, selenized yeast and selenized algae

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