Selenium content and antioxidant status in tissues of veal calves fed a diet supplemented with selenium yeast

Authors

  • M. MAROUNEK
  • E. SKŘIVANOVÁ
  • V. SKŘIVANOVÁ

Keywords:

calves; meat; selenium; oxidative stability

Abstract

Two groups of 6 calves each were fed a milk replacer and a starter concentrate for 125 days. Control diet contained 0.13 mg selenium (Se) per kg of feed dry matter, on average. Experimental diet was supplemented with Se-enriched yeast to increase Se concentration to 0.50 mg/kg. Weight gain, feed intake, chemical composition of meat (m. longissimus thoracis et lumborum) and meat colour were not affected by Se supplementation (P > 0.05). Feeding Se-yeast resulted in two-fold higher (P < 0.05) concentration of Se in meat (0.69 mg/kg), faeces (2.13 mg/kg) and hair (3.09 mg/kg). Hepatic and renal concentrations of Se were non-significantly increased by 19.1 and 5.6%, respectively. Glutathione peroxidase activity was significantly increased in the liver tissue of Se-supplemented calves, but not in the muscle. No treatment effect on catalase activity was observed. In meat of treated animals the formation of thiobarbituric acid-reactive substances was non-significantly reduced. It can be concluded on basis of these results that the enrichment of meat with Se is the main benefit of Se supplementation of diets of veal calves.

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Published

2006-06-30

Issue

Vol. 39 No. 1-2 (2006)

Section

Articles