Calvo Luis, Toldrá Fidel, Rodríguez Ana I, López-Bote Clemente, Rey Ana I
Incarlopsa Ctra. N-400 km. 95400 Tarancón, Cuenca 16400 Spain.
Instituto de Agroquímica y Tecnología de Alimentos (CSIC) Av Agustín Escardino 7 Paterna (Valencia) 46980 Spain.
Food Sci Nutr. 2016 Jun 1;5(1):94-102. doi: 10.1002/fsn3.368. eCollection 2017 Jan.
This study evaluates the effect of organic (Se-enriched yeast; SeY) versus inorganic selenium (sodium selenite; SeS) supplementation and the different response of selenium source according to muscle pH on pork meat quality characteristics. Pigs ( = 30) were fed the Se-supplemented diets (0.3 mg/kg) for 65 days. Neither electric conductivity (EC) nor drip loss were affected by the selenium source. The SeY group had lower TBARS in muscle samples after day 7 of refrigerated storage and higher * values on days 1 and 7 than the SeS group. The effect of dietary selenium source on some meat quality characteristics was affected by muscle pH. Hence, as the muscle pH increases, the drip loss decreases but this effect is more marked with the dietary organic Se enrichment. Muscle pH seems to modulate the action of selenium in pork, especially some meat characteristics such as drip loss.
本研究评估了补充有机硒（富硒酵母；SeY）与无机硒（亚硒酸钠；SeS）的效果，以及根据肌肉pH值不同硒源对猪肉品质特性的不同反应。30头猪饲喂含硒日粮（0.3毫克/千克）65天。硒源对电导率（EC）和滴水损失均无影响。冷藏储存7天后，SeY组肌肉样本中的硫代巴比妥酸反应物（TBARS）含量低于SeS组，且在第1天和第7天的*值高于SeS组。日粮硒源对某些肉质特性的影响受肌肉pH值的影响。因此，随着肌肉pH值升高，滴水损失降低，但日粮中添加有机硒时这种效果更明显。肌肉pH值似乎调节了硒在猪肉中的作用，尤其是对一些肉质特性如滴水损失的作用。
