scholarly journals Effect of porcine reproductive and respiratory syndrome virus infection and soy isoflavone supplementation on carcass cutability and meat quality of pigs

2020 ◽  
Vol 98 (4) ◽  
Author(s):  
Erin E Bryan ◽  
Brooke N Smith ◽  
Lauren T Honegger ◽  
Dustin D Boler ◽  
Ryan N Dilger ◽  
...  
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Experimental Unit ◽  
Respiratory Syndrome Virus ◽  
Drip Loss ◽  
Soy Isoflavone ◽  
Visual Color ◽  
Experimental Treatments ◽  
Belly Quality

Abstract The objective was to evaluate the effects of porcine reproductive and respiratory syndrome virus (PRRSV) infection and dietary soy isoflavone (ISF) supplementation on carcass cutability and meat quality of commercial pigs. Barrows (21 d of age) were randomly allotted to experimental treatments that were maintained throughout the study: noninfected pigs received an ISF-devoid control diet (CON, n = 22) and infected pigs received either the control diet (PRRSV–CON, n = 20) or that supplemented with total ISF in excess of 1,500 mg/kg (PRRSV–ISF, n = 25). Pigs were penned by treatment, with six pigs within a pen. Following a 7-d adaptation, weanling pigs were inoculated once intranasally with either a sham-control (phosphate buffered saline [PBS]) or live PRRSV (1 × 105 tissue culture infective dose [TCID]50/mL, strain NADC20). Pigs were maintained on experimental diets for 166 d after inoculation and then slaughtered (192 or 194 d of age; approximately 120 kg body weight [BW]). At 1-d postmortem, left sides were separated between the 10th and 11th rib for the determination of loin eye area (LEA), backfat (BF) thickness, and loin quality (ultimate pH, instrumental color, drip loss, visual color, marbling, and firmness). Loin chops were aged 14 d postmortem prior to Warner–Bratzler shear force (WBSF) determination. Belly width, length, thickness, and flop distance were determined. Data were analyzed as a one-way ANOVA with pig as the experimental unit. Carcass yield, LEA, BF, and estimated lean percentage did not differ (P > 0.26) among treatments. Loins from CON pigs had increased ultimate pH (P = 0.01), reduced L* scores (P = 0.005) coupled with darker visual color scores (P = 0.004), were firmer (P < 0.0001), and exhibited reduced drip loss (P = 0.01) compared with PRRSV–CON and PRRSV–ISF pigs. However, WBSF did not differ (P = 0.51) among treatments after 14 d of aging. Bellies from CON pigs were more firm compared with bellies from PRRSV–CON and ISF pigs (P < 0.01). These data suggest PRRSV infection did not alter carcass characteristics but may have marginally reduced loin and belly quality. Supplementation with dietary soy isoflavones did nothing to mitigate the detrimental effects of PRRSV infection.

scholarly journals 74 Effects of dietary soy isoflavone supplementation on carcass cutability and meat quality of pigs infected with porcine reproductive and respiratory virus

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 41-42
Author(s):  
Erin Bryan ◽  
Brooke N Smith ◽  
Lauren T Honegger ◽  
Dustin D Boler ◽  
Ryan Dilger ◽  
...  
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Dietary Treatment ◽  
Drip Loss ◽  
Soy Isoflavone ◽  
Instrumental Color ◽  
Visual Color ◽  
Experimental Treatments ◽  
Belly Quality

Abstract The objective was to evaluate the effects of porcine respiratory and reproductive syndrome virus (PRRSV) infection and dietary soy isoflavone supplementation on carcass cutability and meat quality of commercial pigs. Barrows were randomly allotted to experimental treatments that were maintained throughout the study: non-infected pigs received an isoflavone-devoid control diet (NC, n = 22), and infected pigs received either the control diet (PC, n = 20) or that supplemented with total ISF in excess of 1,600 mg/kg (ISF, n = 25). Following a 7-d adaptation, weanling pigs were inoculated intranasally with either a sham-control (PBS) or live PRRSV (1×105 TCID50/mL, strain NADC20). At 1 d postmortem (192–194 days of age; approximately 120kg BW), left sides were separated between the 10th and 11th rib for determination of loin eye area (LEA), backfat thickness (BF), and loin quality (ultimate pH, instrumental color, drip loss, visual color, marbling, and firmness). Loin chops were aged 14 d postmortem prior to Warner-Bratzler shear force (WBSF) determination. Belly width, length, thickness, and flop distance were determined. Data were analyzed as a one-way ANOVA with a model including effects of PRRSV status and dietary treatment, and also with single-df pre-determined contrasts to compare NC and PC (infection status) and PC and ISF (ISF effect within infected pigs). Carcass yield, LEA, BF, and estimated lean percentage did not differ (P > 0.26) among treatments. Loins from NC pigs had increased ultimate pH (P = 0.01), reduced L* scores (P = 0.005) coupled with darker visual color scores (P = 0.004), were firmer (P < 0.0001), and reduced drip loss (P = 0.01) compared with PC and ISF pigs. However, WBSF did not differ (P = 0.51) among treatments after 14 d of aging. Bellies from NC pigs were more firm compared with bellies from PC and ISF pigs (P < 0.01). These data suggest PRRSV infection and soy isoflavone supplementation do not alter carcass characteristics but may marginally reduce loin and belly quality.

scholarly journals 52 Alterations of fecal microbiome characteristics by dietary soy isoflavone ingestion in growing pigs infected with porcine reproductive and respiratory syndrome virus

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 30-31
Author(s):  
Brooke N Smith ◽  
Stephen A Fleming ◽  
Mei Wang ◽  
Ryan N Dilger
Keyword(s):  
Control Diet ◽  
Growing Pigs ◽  
Respiratory Syndrome Virus ◽  
Post Inoculation ◽  
Long Term Effects ◽  
Unifrac Distance ◽  
Fecal Microbiome ◽  
Microbiome Composition ◽  
Time Points ◽  
Experimental Treatments

Abstract Porcine reproductive and respiratory syndrome virus (PRRSV) is an economically-important disease and ingestion of soy isoflavones (ISF) may benefit PRRSV-infected pigs due to demonstrated anti-inflammatory and anti-viral properties. The objective of this study was to quantify long-term effects of ISF consumption on fecal microbiome characteristics under disease challenge. In total, 96 weaned barrows were group-housed in a BSL-2 containment facility and allotted to 1 of 3 experimental treatments that were maintained throughout the wean-to-finish study: non-infected pigs receiving an ISF-devoid control diet (NC, n=24), and infected pigs receiving either the control diet (PC, n=36) or that supplemented with total ISF in excess of 1,600 mg/kg (ISF, n=36) (Table 1). Following a 7-day adaptation, pigs were inoculated intranasally with either a sham-control (PBS) or live PRRSV (1×105 TCID50/mL, strain NADC20). Fecal samples were collected from 48 individual pigs at pre-infection (-2 days post-inoculation, DPI), peak-infection (10 DPI), and post-infection (144 DPI) time-points and extracted DNA was used for 16S bacterial rRNA sequencing. Differences in bacterial communities among diet groups were evaluated using UniFrac distance matrices (weighted and unweighted) in QIIME. All other data were analyzed by one-way ANOVA performed on transformed data using R. Across all time-points, only minimal differences were observed due to ISF alone. At 10 DPI, PRRSV infection reduced Prevotella 9 genera abundance from approximately 20% to less than 10%, but the specific function of this variety in pigs is unclear. The most notable finding was decreased relative abundance of Actinobacteria at 144 DPI between non-infected and infected treatments (P &lt; 0.05), which is consistent with various dysbioses observed in other disease models. Our findings indicate that differences present were mainly due to PRRSV infection and not strongly influenced by ISF ingestion, which implies previously observed performance benefits conferred by dietary ISF are not likely due to changes in microbiome composition.

scholarly journals Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 607
Author(s):  
Giuseppe Scarpa ◽  
Simona Tarricone ◽  
Marco Ragni
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Carcass Composition ◽  
Origanum Vulgare ◽  
Growth Performances ◽  
Longissimus Lumborum ◽  
Dietary Treatments

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

scholarly journals Effect of Different Fat Sources and Vitamin E Isoforms/Levels on Carcass Characteristics and Meat Quality of Pigs Grown to 150 Kg

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Kelley ◽  
G. Rentfrow ◽  
M. Lindemann ◽  
D. Wang
Keyword(s):  
Vitamin E ◽  
Shelf Life ◽  
Meat Quality ◽  
Corn Oil ◽  
Carcass Characteristics ◽  
Tocopheryl Acetate ◽  
Drip Loss ◽  
Muscle Area ◽  
Dressing Percentage

ObjectivesThe objective was to evaluate the effect of supplementing α- and γ-tocopherol vitamin E isoforms with corn oil and tallow on carcass characteristics and meat quality of pigs grown to heavier weights (>150 kg).Materials and MethodsIndividually fed pigs (n = 72; 36 barrows, 36 gilts; 28.55 ± 1.16 kg) were randomly assigned to 12 dietary treatments in a 2 × 6 factorial arrangement. Fat treatments were tallow and corn oil (5?). The vitamin E treatments included four levels of α-tocopheryl-acetate (ATA; 11, 40, 100, and 200 ppm) and two levels of mixed tocopherols (primarily γ-tocopherol; 40 and 100 ppm). Pigs were humanely slaughtered at approximately 150 kg. 45 min pH was taken at the 10th rib. After 24 h chill (4°C), carcass measurements were taken (carcass length, backfat depth at first rib, last rib, 10th rib and last lumbar, loin muscle area, and 24 h pH at the 10th rib). In addition, wholesale weights from the Boston butt (IMPS #406), shoulder picnic (IMPS #405), loin (IMPS #412), and belly (IMPS #408) and spareribs were recorded. Furthermore, bellies were divided into eight sections and the average depth was taken at each section and the vertical and lateral belly flex was measured. Drip loss was determined by suspending a 1.3cm chop at 4°C for 48 h and purge loss was determined from approximately 2kg vacuum packaged loin muscle sections at 0, 7, 14, and 30d. Objective (Hunter Lab Colorimeter XE Plus) and subjective (NPPC color, marbling and firmness scores) measurements were taken at the 10th rib. Data analysis were performed in SAS by least squares analysis of variance using the generalized linear model as a randomized complete block design. The individual pig served as the experimental unit and results were reported as least square means.ResultsThere were no differences in dressing percentage, 24 h pH, backfat depth, loin muscle area, primal cuts, purge loss, and drip loss between the two vitamin E isoforms. Fat treatments did not affect dressing percentage, 45 min and 24 h pH, backfat depth, loin muscle area, primal cuts, purge loss, drip loss as well as objective and subjective color. Although not significant (P = 0.07), pork from the γ-tocopherol pigs had a lower pH than the ATA treatment. The γ-tocopherol supplementation tended to have a lighter subjective color (P = 0.06) as well as increased L*, decreased a*, and increased the hue angle calculations at 7d shelf-life. The belly depth was greater (P = 0.01) along with higher lateral (P < 0.01) and a lower vertical (P < 0.01) flex for pigs fed tallow.ConclusionIn conclusion, feeding tallow to heavy weight pigs (150 kg) could improve belly firmness. Also, α-tocopherol did not improve shelf-life stability and γ-tocopherol could negatively affect subject and objective pork loin color.

scholarly journals Alterations of fecal microbiome characteristics by dietary soy isoflavone ingestion in growing pigs infected with porcine reproductive and respiratory syndrome virus

2020 ◽  
Vol 98 (6) ◽  
Author(s):  
Brooke N Smith ◽  
Stephen A Fleming ◽  
Mei Wang ◽  
Ryan N Dilger
Keyword(s):  
Control Diet ◽  
Fecal Microbiota ◽  
Growing Pigs ◽  
Respiratory Syndrome Virus ◽  
Post Inoculation ◽  
Unifrac Distance ◽  
Infectious Dose ◽  
Fecal Microbiome ◽  
Microbiome Composition ◽  
Experimental Treatments

Abstract Porcine reproductive and respiratory syndrome virus (PRRSV) is an economically important disease, and the ingestion of soy isoflavones (ISF) may benefit PRRSV-infected pigs due to demonstrated anti-inflammatory and antiviral properties. The objective of this study was to quantify the effects of ISF consumption on fecal microbiome characteristics at different timepoints across a disease challenge and determine whether any changes, if present, elude to potential biological mechanisms for previously observed performance benefits. In total, 96 weaned barrows were group-housed in a Biosafety Level-2 containment facility and allotted to one of three experimental treatments that were maintained throughout the study: noninfected pigs receiving an ISF-devoid control diet (NEG, n = 24) and infected pigs receiving either the control diet (POS, n = 36) or that supplemented with total ISF in excess of 1,600 mg/kg (ISF, n = 36). Following a 7-d adaptation, pigs were inoculated intranasally with either a sham-control (phosphate-buffered saline) or live PRRSV (1 × 105 median tissue culture infectious dose[TCID]50/mL, strain NADC20). Fecal samples were collected from 48 individual pigs at pre-infection (−2 d post-inoculation [DPI]), peak-infection (10 DPI), and post-infection (144 DPI) timepoints. Extracted DNA was used to quantify fecal microbiota profiles via 16S bacterial rRNA sequencing. Differences in bacterial communities among diet groups were evaluated with principal coordinate analysis and permutational multivariate analysis of variance using UniFrac distance matrices based on both unweighted and weighted UniFrac distances using QIIME 2. All other data were analyzed by one-way ANOVA performed on square root transformations using R. Across all timepoints, only a few differences were observed due to ISF alone mainly in lowly abundant genera. The most notable differences observed were decreased relative abundance of Actinobacteria at 144 DPI between noninfected and infected treatments (P &lt; 0.05), which is consistent with various dysbioses observed in other disease models. Our findings indicate that the differences present were mainly due to PRRSV-infection alone and not strongly influenced by diet, which implies that previously observed performance benefits conferred by dietary ISF are not likely due to the changes in microbiome composition.

scholarly journals The effects of enzyme and phosphate injections on the quality of beef semitendinosus

2005 ◽  
Vol 85 (3) ◽  
pp. 327-334 ◽  
Author(s):  
J. A. M. Janz ◽  
Z. Pietrasik ◽  
J. L. Aalhus ◽  
P. J. Shand
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Excessive Amount ◽  
Drip Loss ◽  
Injection Level ◽  
Injection Treatment ◽  
Enzyme Cocktail ◽  
Phosphate Injection ◽  
Modest Level

In light of palatability concerns with beef semitendinosus (ST), its resistance to tenderization by more conventional methods, and its large content of elastin, investigation into the efficacy of enzyme injection was undertaken. Pancreatin, an enzyme cocktail for cheese making, was chosen for its content of elastase, amongst other enzymes, making it a suitable choice for use in the ST. To compare with uninjected controls, samples were prepared to contain a conservative level (0.01% delivered) of pancreatin, salt/phosphate brine, or a combination of enzyme with brine, injected to 105 or 110% green weight. Injection treatment significantly affected several meat quality attributes, while injection level did not. Where water alone was used as the enzyme carrier for injection, an excessive amount of drip loss was observed, with no improvement in tenderness. Salt/phosphate improved brine retention, increased pH, and resulted in darker meat colour. A significant reduction in shear was observed following injection with the enzyme/brine combination, results indicating that ST tenderness can be improved by 9–15% with the modest level of pancreatin used in this injection treatment. Further investigation is recommended to evaluate the tenderization potential using higher enzyme levels, and to examine the safety and sensory aspects of pancreatin use. Key words: Enzyme, moisture enhancement, phosphate injection, elastase, beef semitendinosus

Comparisons of meat quality and muscle fibre characteristics on multiple pig breeds and sexes using principal component analysis

2018 ◽  
Vol 58 (11) ◽  
pp. 2091 ◽  
Author(s):  
Jun-Mo Kim ◽  
Sang-Hoon Lee ◽  
Youn-Chul Ryu
Keyword(s):  
Muscle Fibre ◽  
Meat Quality ◽  
Principal Component ◽  
Muscle Fibres ◽  
Drip Loss ◽  
Quality Traits ◽  
Pig Breeds ◽  
Meat Quality Traits ◽  
Fibre Characteristics

Comprehensive understanding of the effect of pig breed and sex on meat quality and post-mortem muscle conditions will be necessary to estimate meat quality post mortem. In this study, we applied multiple regression and principal component analysis (PCA) using conventional meat quality traits and muscle fibre characteristics on six pig breeds and different sexes. A total of 1374 pigs from six breeds [Berkshire, Duroc, Landrace, Meishan, Yorkshire, and LYD (Landrace × Yorkshire sows with Duroc as terminal sires) crossbreed] belonging to three sexes (male, castrated male and female) were used in this study. Most of the muscle fibre characteristics showed moderate to high significant correlations with conventional meat quality traits. In particularly, the cross-sectional area (CSAF) of muscle fibres was strongly correlated with muscle pH values, water-holding capacity values and lightness (0.10 < |r| <0.26 and P < 0.01). Multiple regression analysis by general linear model revealed that the effects of breed were significant on muscle pH24h, lightness, drip loss, and marbling score (P < 0.01), whereas sex had no significant effect on meat quality. In the muscle fibre characteristics, the effects of breed and sex were significant on composition of area and density of muscle fibres (P < 0.05). We observed that the Meishan breed was clearly inferior to other breeds, whereas the LYD or Berkshire breeds showed better meat quality and muscle fibre properties. Moreover, we observed clear separations between pig breeds based on the PCA, whereas the sexes in each breed presented a continuum cluster. In summary, we suggest that muscle pH24h, lightness, and drip loss are conventional meat quality traits that can be considered as quantitative factors important in estimating ultimate meat quality of pigs along with the CSAF of muscle fibres; we conclude that Meishan pigs have low meat quality, whereas Berkshire and LYD crossbred pigs have higher quality of pork.

Effect of dietary supplementation of salts of organic acids on gut morphology and meat quality of broilers

2017 ◽  
Author(s):  
Vinus Vinus ◽  
M. A. Akbar ◽  
B. S. Tewatia ◽  
Sushil Kumar
Keyword(s):  
Organic Acids ◽  
Meat Quality ◽  
Control Diet ◽  
Feed Additives ◽  
Metabolizable Energy ◽  
Coliform Bacteria ◽  
Control Group ◽  
Gut Morphology ◽  
Salts Of Organic Acids

The present investigation was conducted to appraise the effect of different levels of salts of organic acids on the gut morphology and meat quality of broilers. A total 300 day-old commercial chicks were randomly divided into 5 treatments. Each treatment consists of 6 replicates having 10 birds per replicate. The control diet was formulated to contain approximately the same metabolizable energy (ME), crude protein and limiting amino acids (methionine and lysine) as per the requirements of birds. The first group (T1) was fed on control diet without any feed additives, while, groups (T2, T3, T4 and T5) were fed on basal diets containing sodium butyrate and calcium propionate @ 0.5% and 1.0% respectively. Six birds from each treatment (1 per replication) were randomly selected for slaughter and collection of samples and microbial study at day 42. Performance of birds in terms of body weight and feed conversion ratio was significantly improved in treated groups. Results showed that in gut morphology, pH was reduced significantly (P less than 0.05) in T3 and T5 (6.24 and 6.22, respectively) as compared to the control group (6.64) while significant improvement was observed in villus height and crypt depth in all treatment groups and were highest in T3 (539.50µm,135.67 µm). Lowest Coliform bacteria (log CFU/g.)was recorded in T3 (16.57) which was significantly differ with the T1 (19.17) and Lactobacilli count was significantly increased in all treatments as compared to control.Supplementation of organic acids reduced meat cholesterol level significantly and lowest was in T5(48.03mg/dL) followed by T3 (48.30mg/dL). Similarly SFA decreased while PUFA content was increased significantly on supplementation of salts as compared to control.

Influence of selenium source on the performance, feathering and meat quality of broilers

2017 ◽  
Vol 5 ◽  
Author(s):  
V. Ravindran ◽  
S. Elliott
Keyword(s):  
Meat Quality ◽  
Feed Intake ◽  
Sodium Selenite ◽  
Control Diet ◽  
Positive Control ◽  
Negative Control ◽  
Breast Meat ◽  
Growing Period ◽  
Breast Meat Yield

SummaryThe following trial was conducted to investigate the effects of Se source (inorganic sodium selenite (SS) versus organic use Sel-Plex® (SP; Alltech Inc, Nicholasville, KY, USA)) on the performance, feathering and meat quality of 900, one-day-old male broilers over a 42 day growing period. Pens (n = 20) were randomly assigned to either: Diet A (no Se; negative control), Diet B as for diet A plus 0.3 mg/kg SS (positive control), Diet C as for diet A plus 0.2 mg/kg SP, Diet D as for diet A plus 0.3 mg/kg SP and Diet E as for diet A plus 0.4 mg/kg SP. From day 1 to 28, significant (P < 0.05) treatment effects were seen for feed intake and FCR, with values for the negative control being higher than for the diets containing Se. The best FCR was recorded for the diet containing 0.4 mg/kg SP. Breast meat yield for birds fed the negative control were lower than those fed selenite or SP supplemented diets (P < 0.05). Feather measurements on d 14, 28 and 42 of age showed that, although scores became poorer with age (4.9 at 14 d, 4.6 at 28 d and 3.6 at 42 d), they were unaffected (P > 0.05) by dietary Se inclusion. Numeric trends in favour of SP were seen in cooking losses in meat chilled for 24 hours and seven days. Cooking losses in meat frozen for seven days were significantly influenced by Se inclusion, whereby values for birds fed 0.3 and 0.4 mg/kg SP were significantly lower than values for birds fed inorganic selenite (P < 0.05). Tissue Se concentrations were highest for the SP diets. Meat oxidation from the birds fed SP was lower than for the birds fed no Se or SS. The results demonstrated that SP may be more advantageous in improving certain variables of performance and meat quality compared to inorganic sources of Se.

Meat composition and quality of young growing Belgian Blue bulls offered a fattening diet with selenium enriched cereals

2015 ◽  
Vol 95 (3) ◽  
pp. 465-473 ◽  
Author(s):  
Youcef Mehdi ◽  
Antoine Clinquart ◽  
Jean-Luc Hornick ◽  
Jean-François Cabaraux ◽  
Louis Istasse ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Dry Matter ◽  
Control Diet ◽  
Human Consumption ◽  
Oxidative Rancidity ◽  
Water Losses ◽  
Meat Composition ◽  
Basal Concentration

Mehdi, Y., Clinquart, A., Hornick, J.-L., Cabaraux, J.-F., Istasse, L. and Dufrasne, I. 2015. Meat composition and quality of young growing Belgian Blue bulls offered a fattening diet with selenium enriched cereals. Can. J. Anim. Sci. 95: 465–473. The objective of this study was to evaluate the effects of selenium (Se) enrichment of cereals on the performance of Belgian Blue bulls, meat quality and chemical composition. Twenty-three bulls were used in the present study. Twelve bulls were offered a control diet containing Se at a basal concentration of 58 µg kg−1 of dry matter (DM) and the other 11 bulls were given a diet containing 173 µg kg−1 DM of Se by means of Se-enriched spelt and barley. The Se enrichment of the diet did not affect the growth performance, the slaughter data or meat quality (P > 0.05). There were no effects of Se on tenderness, oxidative rancidity and water losses. However, there were some effects of Se enrichment on the meat chemical composition. The ether extract was decreased from 2.1 to 1.7% DM (P<0.05). There was also significant Se enrichment (P<0.001) in the longissimus thoracis muscle (177 vs. 477 ng g−1 DM) and organs: liver (474 vs. 1126 ng g−1 DM) and kidney (4956 vs. 5655 ng g−1 DM), Under such conditions, the human consumption of a piece of such meat or liver can provide a large part of the recommended daily Se intake, estimated between 30 and 57%.

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