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Effect of an organic selenium supplementation on growth performance and meat quality in pigs

Vitamin E had highly reduced lipid peroxidation level in the ω3 supplemented groups compared to mineral selenium supplementation alone.

Monday 30 March 2015 (3 years 3 months 21 days ago)

Fatty acid stability can alter the quality of processed pig meat. Growth performance and meat quality of pigs fed with diets containing either a source of ω3 fatty acids (extruded linseed) or not (control), and supplemented with one of three different antioxidant compounds (organic selenium, mineral selenium, or mineral selenium + vitamin E) were compared in a trial including a total of 240 animals.

Omega 3 supplementation increased average feed intake and growth rate, but did not influence feed conversion ratio or carcass leanness. The antioxidant compound did not affect growth performance or carcass traits. No significant effect was observed on meat quality traits (pH, color, drip loss). As expected, incorporation of extruded linseed in the diet influenced the backfat fatty acid (FA) composition by increasing the ω3 fatty acid proportion. Lipid peroxidation was limited in control groups whatever the antioxidant compound. Vitamin E had highly reduced lipid peroxidation level in the ω3 supplemented groups compared to mineral selenium supplementation alone, even though peroxidation level remained higher with vitamin E in ω3 supplemented groups, than in control groups. Finally, there was no effect of ω3 supplementation or antioxidant compound on the processing yields of cooked ham.

Mathieu Monziols, Nathalie Quiniou, Nathalie Lebas, Robert Granier, Antoine Vautier. Effect of an organic selenium supplementation on growth performance and meat quality in pigs. 47e Journées de la Recherche Porcine.

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