Effects of Dietary Organic Selenium and Iron on Meat Quality, Antioxidant Characteristics and Key Transporter Gene Expression of Finishing Pigs

HAN Mengmeng; GONG Saiming; YIN Yunju; LUO Jie; SHU Jiancheng; DENG Dun; SHEN Kang; GUO Qiuping; LI Fengna

doi:10.3969/j.issn.1006-267x.2022.09.019

2022 , Vol. 34 >Issue 9: 5630 - 5641

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.09.019

RESEARCH PAPER

Effects of Dietary Organic Selenium and Iron on Meat Quality, Antioxidant Characteristics and Key Transporter Gene Expression of Finishing Pigs

HAN Mengmeng ,
GONG Saiming ,
YIN Yunju ,
LUO Jie ,
SHU Jiancheng ,
DENG Dun ,
SHEN Kang ,
GUO Qiuping ,
LI Fengna

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1. Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China;
2. University of Chinese Academy of Sciences, Beijing 100049, China;
3. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
4. Tangrenshen Group Limited Company, Zhuzhou 412007, China

Received date: 2022-03-30

Online published: 2022-10-17

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Abstract

This experiment aimed to investigate the effects of dietary organic selenium and iron on meat quality, antioxidant characteristics and key selenium and iron transporter gene expression in muscle tissue of finishing pigs. A total of 240 healthy "Duroc×Landrace×Yorkshire" crossbred finishing pigs with an average body weight of about 70 kg were randomly divided into 2 groups with 6 replicates per group and 20 pigs (half male and half female) per replicate. Pigs in the control group were fed diets supplemented with sodium selenite and ferrous sulfate, and the others in the experimental group were fed diets supplemented with selenium yeast and ferrous glycine. The selenium content was 0.30 mg/kg, and the iron content was 100 mg/kg. The pre-trial period lasted for 3 days, and the experiment period lasted for 60 days. The results showed as follows, compared with the control group:1) dietary organic selenium and iron had no significant effects on growth performance and carcass traits of finishing pigs (P>0.05); 2) the crude protein content in biceps femoris muscle and the selenium content in serum and muscle tissue of finishing pigs in the experimental group were significantly increased (P<0.05); 3) the 24 h redness value and meat color score in longissimus dorsi muscle of finishing pigs in the experimental group were significantly increased (P<0.05); 4) dietary organic selenium and iron significantly increased the serum total antioxidant capacity of finishing pigs (P<0.05), and extremely significantly increased the serum glutathione peroxidase activity (P<0.01); 5) dietary organic selenium and iron significantly increased the mRNA relative expression levels of myoglobin (Mb), iron-regulatory protein 1 (IRP1), transferrin (TF) and transferrin receptor 1 (TFR1) in muscle tissue of finishing pigs (P<0.05), and significantly increased the mRNA relative expression levels of glutathione peroxidase 1 (GPX1), selenprotein W (SELENOW) and selenprotein P (SELENOP) in muscle tissue (P<0.05). To sum up, compared with the inorganic selenium and iron, dietary organic selenium and iron can improve the pork sensory quality, increase the serum selenium and iron content, promote the selenium deposition in muscle tissue, improve the antioxidant capacity, and improve the mRNA expression levels of some transporters related to iron and selenium in muscle tissue of finishing pigs.

Key words： organic selenium; organic iron; meat quality; antioxidant characteristics; finishing pigs

Cite this article

HAN Mengmeng , GONG Saiming , YIN Yunju , LUO Jie , SHU Jiancheng , DENG Dun , SHEN Kang , GUO Qiuping , LI Fengna . Effects of Dietary Organic Selenium and Iron on Meat Quality, Antioxidant Characteristics and Key Transporter Gene Expression of Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2022 , 34(9) : 5630 -5641 . DOI: 10.3969/j.issn.1006-267x.2022.09.019

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