Influence of supplementation organic or mineral Selenium on content Selenium in fresh, cooked, roasted and grilled loin (muscle longisimmus dorsi) and ham

摘要

The objective of this study was comparison of Selenium content between fresh, cooked, roasted and grilled loin (muscle longisimmus dorsi) and ham (muscle semimembranosus) with or without supplementation Selenium in fatteners feed. Analyses were carried out on 45 samples of the longissimus dorsi muscle from fatteners divided into 3 groups, of which each was represented by a different Selenium supplementation organic or mineral (experimental groups) and the control group without Selenium in pigs feed. Fatteners coming from the first experimental group (organic Selenium) were characterized in most cases by the higher content of Selenium in both muscles regardless of treatment method, than both muscles from the second experimental (mineral Selenium) and control group. Obtained results indicate that supplementation fatteners feed with organic Selenium results higher content of Selenium in meat and treatment method had no influence on this dependency.