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MESO : The first Croatian meat journal, Vol. XIV No. 5, 2012.

Review article

The effect of feeding to content of trace elements in lamb meat

Snežana Barić, mag. ing. agr. orcid id orcid.org/0000-0002-4922-705X ; Zavod za stočarstvo, Poljoprivredni fakultet u Osijeku, Trg Sv. Trojstva 3, HR-31 000 Osijek
Zvonko Antunović ; Zavod za stočarstvo, Poljoprivredni fakultet u Osijeku, Trg Sv. Trojstva 3, HR-31 000 Osijek
Marcela Šperanda ; Zavod za stočarstvo, Poljoprivredni fakultet u Osijeku, Trg Sv. Trojstva 3, HR-31 000 Osijek
Josip Novoselec ; Zavod za stočarstvo, Poljoprivredni fakultet u Osijeku, Trg Sv. Trojstva 3, HR-31 000 Osijek
Željka Klir, mag. ing.agr. ; Zavod za stočarstvo, Poljoprivredni fakultet u Osijeku, Trg Sv. Trojstva 3, HR-31 000 Osijek
PhD. Veronica Halas ; University of Kaposvár, Faculty of Animal Science, Department of Animal Nutrition, P. O. Box 16, H-7400 Kaposvár, Hungary

Full text: croatian pdf 282 Kb

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Abstract


Lamb meat has a high nutritional value and is an especially good source of easily absorbed zinc and iron. The aim of this study was
to collect and analyze the different possibilities of research on lamb meat enrichment of trace elements by adding different sources
of trace elements in the diet of lambs. Feeding of lambs and their mothers during pregnancy and before weaning can affect the con-
centration of trace elements in tissues of lambs. By adding trace elements in the diet of lambs there was an increase in their content in meat. Lambs of sheep that were fed rations supplemented with organic selenium had nearly 30% higher total concentration of seleni-
um in the blood of lambs than sheep that were fed rations supplemented with inorganic selenium. In particular, significant increases are found in lamb meat with the addition of organic forms of trace elements. It is generally believed that organic trace elements are more bio-available than inorganic source. Results of different scientific research support the concept that organic trace elements are considerably better absorbed than good quality inorganic sources.

Keywords

trace elements; lamb meat; lamb feeding

Hrčak ID:

96696

URI

https://hrcak.srce.hr/96696

Publication date:

15.9.2012.

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