Selenium content in tissues and meat quality in rabbits fed selenium yeast

Dokoupilová, Adéla; Marounek, Milan; Skřivanová, Věra; Březina, Pavel

dc.title	Selenium content in tissues and meat quality in rabbits fed selenium yeast	en
dc.contributor.author	Dokoupilová, Adéla
dc.contributor.author	Marounek, Milan
dc.contributor.author	Skřivanová, Věra
dc.contributor.author	Březina, Pavel
dc.relation.ispartof	Czech Journal of Animal Science
dc.identifier.issn	1212-1819 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2007-06
utb.relation.volume	52
utb.relation.issue	6
dc.citation.spage	165
dc.citation.epage	169
dc.type	article
dc.language.iso	en
dc.publisher	National Institute of Food and Agriculture (NIFA)	en
dc.identifier.doi	10.17221/2319-CJAS
dc.relation.uri	https://www.agriculturejournals.cz/web/cjas.htm?volume=52&firstPage=165&type=publishedArticle
dc.subject	Meat	en
dc.subject	Rabbits	en
dc.subject	Selenium	en
dc.subject	Oryctolagus cuniculus	en
dc.description.abstract	Ten weaned rabbits were fed a basal (control) diet containing 0.12 mg Se/kg. In 10 rabbits the basal diet was supplemented with Se-enriched yeast to increase the Se concentration to 0.50 mg/kg. Rabbits were slaughtered at the age of 11 weeks. Samples of meat, liver and hair of 4 rabbits from each group were taken and analyzed. No effect of Se on growth, feed conversion and dressing out percentage was observed. Loin and hindleg meat, liver and hair of control rabbits contained 93, 98, 521 and 267 mu g Se/kg, respectively (average values). In treated rabbits the corresponding Se concentrations were 400, 389, 1 414 and 914 mu g/kg. Supranutritional Se supply had no effect on the activity of glutathione peroxidase in meat, and oxidative stability of meat expressed as production of thiobarbituric acid-reactive substances in meat stored for 3 and 6 days, Thus, the enrichment of meat with Se is the main benefit of Se supplementation of rabbit diets.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1002105
utb.identifier.rivid	RIV/70883521:28110/07:43865400!RIV12-MSM-28110___
utb.identifier.obdid	43865404
utb.identifier.scopus	2-s2.0-34249901020
utb.identifier.wok	000247855800003
utb.source	j-wok
dc.date.accessioned	2011-08-16T15:06:29Z
dc.date.available	2011-08-16T15:06:29Z
utb.contributor.internalauthor	Březina, Pavel
utb.fulltext.affiliation	A. Dokoupilová1, M. Marounek1,2, V. Skřivanová1, P. Březina3 1 Institute of Animal Science, Prague-Uhříněves, Czech Republic 2 Institute of Animal Physiology and Genetics, Czech Academy of Sciences, Prague, Czech Republic 3 Department of Food Technology, Thomas Bata University in Zlín, Zlín, Czech Republic Corresponding Author Ing. Adéla Dokoupilová, Institute of Animal Science, Přátelství 815, 104 01 Prague 10-Uhříněves, Czech Republic Tel. +420 267 009 714, fax +420 267 710 779, e-mail: dokoupilova.adela@vuzv.cz
utb.fulltext.dates	Received: 2007–01–03 Accepted after corrections: 2007–04–06
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utb.fulltext.sponsorship	Supported by the Ministry of Agriculture of the Czech Republic (Project MZE No. 002701403).
utb.fulltext.projects	MZE 002701403