|
KMID : 1024620060260020197
|
|
Food Science of Animal Resources
2006 Volume.26 No. 2 p.197 ~ p.203
|
|
|
Effects of Selenium and Vitamin E Supplementation on Meat Quality and Shelf-Life in Finishing Pigs
|
|
Kim H.-J.
Park Jun-Chul
Chen Ying-Jie
Yoo Jong-Sang
Lee S. J.
Kim I. C.
Kim Y.-H.
Jung H. J.
Park Byung-Chuls
|
|
|
Abstract
|
|
|
|
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<0.05). Crude fat (%) of OSE2 was higher than those of others (p<0.05). Redness (- value) of M. longissimus dorsi was increased in treatment of OSE2 as compared with other treatments after 100 of storage (p<0.05). Thiobarbituric acid reactive substances (TBARS) was decreased in treatment of OSE4 compared with treatments of CON and ISE2 after 10d of storage (p<0.05). In conclusion, Se and vitamin E combination did not significantly affect cooking loss,- value and TBARS except for cases.
|
|
|
KEYWORD
|
|
|
Se, vitamin E, meat quality, shelf-life
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|