title: The effects of soybean selenium proteinate on tissue selenium and meat quality traits in finishing pigs.
abstract: The purpose of the present study was to evaluate the effects of soybean selenium proteinate on Se tissue retention and meat quality in pigs. In group A (n = 11) the mixtures were supplemented with soybean selenium proteinate, in group B (n = 11) with sodium selenite and in group C (n = 11) with Se-enriched yeast (0.3 mg Se per kg in all groups). The use of soybean selenium proteinate resulted in lower retention of Se in tissues (liver, heart, muscle) compared to Se-enriched yeast. Selenium concentrations in tissues achieved by soybean selenium proteinate and sodium selenite were comparable. No differences in serum Se, serum GSH-Px and meat quality traits were found among the groups.
authors.affiliation: Swine Clinic, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1/3 612 42 Brno, Czech Republic. svobodama@vfu.cz
authors.forename: M
authors.initials: M
authors.lastname: Svoboda
authors.forename: Z
authors.initials: Z
authors.lastname: Fajt
authors.forename: T
authors.initials: T
authors.lastname: Banoch
authors.forename: A
authors.initials: A
authors.lastname: Saláková
authors.forename: J
authors.initials: J
authors.lastname: Drábek
mesh_terms: D000821:Animal Feed; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D004032:Diet / Q000662:veterinary; D019587:Dietary Supplements; D008460:Meat / Q000592:standards*; D016566:Organoselenium Compounds / Q000737:chemistry / Q000494:pharmacology*; D030262:Soybean Proteins / Q000737:chemistry / Q000494:pharmacology*; D013025:Glycine max / Q000737:chemistry*; D013552:Swine
chemical_list: D016566:Organoselenium Compounds; D030262:Soybean Proteins