RESEARCH PAPER

Effects of Selenium Yeast and Sodium Selenite on Tissue Selenium Content, Antioxidant Capacity, Meat Quality and Shelf-Life of Fattening Hu Sheep

  • BAI Xue ,
  • KOU Yufei ,
  • GUO Tao ,
  • LI Fei ,
  • LI Fadi ,
  • ZHANG Zhaocai ,
  • GUO Long
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  • 1. Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, State Key Laboratory of Grassland Agri-Ecosystems of Lanzhou University, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China;
    2. Gansu Runmu Biological Engineering Co., Ltd., Jinchang 737100, China

Received date: 2021-05-11

  Online published: 2022-01-18

Abstract

The purpose of this study was to compare the effects of dietary selenium yeast and sodium selenite on tissue selenium content, antioxidant capacity, meat quality and shelf-life of fattening Hu sheep. Thirty-two male Hu lambs with the initial body weight of (31.99±3.60) kg were recruited and randomly divided into 3 groups with 8 lambs per group. Lambs in control group were fed a basal diet (selenium actual content was 0.54 mg/kg DM), and those in SY group and SS group were fed experimental diets which supplemented with 0.4 mg/kg Se as the form of selenium yeast and sodium selenite, and the dietary selenium actual content was 0.96 and 0.98 mg/kg DM, respectively. The feeding period lasted for 56 days within a pretrial period of 14 days and a formal period of 42 days. The results showed that the supplementation of selenium yeast or sodium selenite could significantly improve serum total antioxidant capacity (T-AOC) (P<0.05), significantly decrease serum malondialdehyde (MDA) content (P<0.05), and significantly raise the selenium content in the longissimus dorsi and hair (P<0.05); the supplementation of selenium yeast cloud also significantly raise the selenium content in the liver, kidney and heart (P<0.05), but it significantly suppressed the expression of glutathione peroxidase 2 (GPx2) gene in muscle (P<0.05); the supplementation of sodium selenite cloud also enhance the expression of glutathione peroxidase 3 (GPx3) and glutathione peroxidase 4 (GPx4) genes (P<0.05), but it had the effect of shortening the shelf-life of muscle. In summary, in the production of selenium-enriched meat products of Hu sheep, selenium yeast is more effective than sodium selenite in increasing the selenium content of organs and keeping meat fresh.

Cite this article

BAI Xue , KOU Yufei , GUO Tao , LI Fei , LI Fadi , ZHANG Zhaocai , GUO Long . Effects of Selenium Yeast and Sodium Selenite on Tissue Selenium Content, Antioxidant Capacity, Meat Quality and Shelf-Life of Fattening Hu Sheep[J]. Chinese Journal of Animal Nutrition, 2022 , 34(1) : 442 -456 . DOI: 10.3969/j.issn.1006-267x.2022.01.042

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