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Journal of Central European Agriculture, Vol. 17 No. 3, 2016.

Original scientific paper

https://doi.org/10.5513/JCEA01/17.3.1747

The effect of added organic selenium on nutritional value, chemical and technological quality characteristics of pork

Ondřej BUČKO ; Slovak University of Agriculture in Nitra, Department of Animal Husbandry, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
Zuzana KŘÍŽOVÁ ; University of South Bohemia in the České Budějovice, Faculty of Agriculture, Department ofZootechnical sciences, Studentská 1668/13, 370 05, České Budějovice, Czech Republic
Andrea LEHOTAYOVÁ ; Slovak University of Agriculture in Nitra, Department of Animal Husbandry, Tr. A. Hlinku 2, 949 76,Nitra, Slovak Republic
Klára VAVRIŠÍNOVÁ ; Slovak University of Agriculture in Nitra, Department of Animal Husbandry, Tr. A. Hlinku 2, 949 76,Nitra, Slovak Republic
Peter JUHÁS orcid id orcid.org/0000-0002-2546-3680 ; Slovak University of Agriculture in Nitra, Department of Animal Husbandry, Tr. A. Hlinku 2, 949 76,Nitra, Slovak Republic

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Abstract

The aim of the research was to evaluate the effect of organic selenium in the feed on the selenium content in pork and selected qualitative traits of pork. The experiment was performed on 29 pigs in the control group and 21 pigs in the experimental group. Animals in both group were fed by same mixture, feed mixture for experimental group was supplemented by 300 µg selenium per 1 kg mixture. Selenium was in form protein-mineral premix. Selenised feed mixture increased the selenium concentration in muscles, selenium content in muscle was significantly higher in experimental group (P < 0.01). There was not difference between groups in chemical composition of muscle – water, proteins and intramuscular fat content. Statistically significant difference was found only in saturated fatty acids ratio (P < 0.05), other fatty acids did not differ between groups. No statistical difference was found in pH, drip loss and shear force. The pork with higher content of selenium showed significantly lower oxidative activity (P < 0.01) and higher color stability (P < 0.01).

Keywords

chemical composition; pork; selenium; technological parameters

Hrčak ID:

167886

URI

https://hrcak.srce.hr/167886

Publication date:

5.9.2016.

Article data in other languages: slovak

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