title: Effect of dietary selenium source (organic vs. mineral) and muscle pH on meat quality characteristics of pigs.
abstract: This study evaluates the effect of organic (Se-enriched yeast; SeY) versus inorganic selenium (sodium selenite; SeS) supplementation and the different response of selenium source according to muscle pH on pork meat quality characteristics. Pigs (n= 30) were fed the Se-supplemented diets (0.3 mg/kg) for 65 days. Neither electric conductivity (EC) nor drip loss were affected by the selenium source. The SeY group had lower TBARS in muscle samples after day 7 of refrigerated storage and highera* values on days 1 and 7 than the SeS group. The effect of dietary selenium source on some meat quality characteristics was affected by muscle pH. Hence, as the muscle pH increases, the drip loss decreases but this effect is more marked with the dietary organic Se enrichment. Muscle pH seems to modulate the action of selenium in pork, especially some meat characteristics such as drip loss.
authors.affiliation: Incarlopsa Ctra. N-400 km. 95400 Tarancón, Cuenca 16400 Spain.
authors.forename: Luis
authors.initials: L
authors.lastname: Calvo
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (CSIC) Av Agustín Escardino 7 Paterna (Valencia) 46980 Spain.
authors.forename: Fidel
authors.initials: F
authors.lastname: Toldrá
authors.affiliation: Incarlopsa Ctra. N-400 km. 95400 Tarancón, Cuenca 16400 Spain.
authors.forename: Ana I
authors.initials: AI
authors.lastname: Rodríguez
authors.affiliation: Dpto. Producción Animal Facultad de Veterinaria, Universidad Complutense de Madrid Madrid 28040 Spain.
authors.forename: Clemente
authors.initials: C
authors.lastname: López-Bote
authors.affiliation: Dpto. Producción Animal Facultad de Veterinaria, Universidad Complutense de Madrid Madrid 28040 Spain.
authors.forename: Ana I
authors.initials: AI
authors.lastname: Rey
keywords: Color stability; TBARS; drip loss; organic selenium; pH