Effects of Selenium and Vitamin E Supplementation on Meat Quality and Shelf-Life in Finishing Pigs

Résumé fourni par la source

This study was conducted to investigate the effect of seleium (Se) and vitamin E supplementation on meat quality and shelf-life in finishing pigs. A total of eighty () pigs (74.74 initial BW) were randomly allocated into five treatments with four replications and fed for six weeks. Dietary treatments included 1) CON (basal diet), 2) ISE2 (basal diet+0.2 ppm inorganic Se+100 ppm vitamin E), 3) ISE4 (basal diet+0.4 ppm inorganic Se+100 ppm vitamin E), 4) OSE2 (basal diet+0.2 ppm organic Se+100 ppm vitamin E) and 5) OSE4 (basal diet+0.4 ppm organic Se+100 ppm vitamin E). Cooking loss was decreased in treatment of ISE4 as compared with treatment of CON (p- value) of M. longissimus dorsi was increased in treatment of OSE2 as compared with other treatments after 100 of storage (p- value and TBARS except for cases.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.