The Effect of Different Sources of Selenium Supplementation on the Meat Quality Traits of Young Charolaise Bulls during the Finishing Phase

Abstract

The aim of the study was to compare the effects of sodium selenite (SS), selenium yeast (SY), and hydroxy-selenomethionine (OH-SeMet) on the meat quality and selenium (Se) deposition of finishing beef cattle. Sixty-three bulls were distributed over 3 treatments and fed SS, SY, or OH-SeMet at 0.2 mg kg−1 dry matter (DM) for 60 d. None of the Se sources affected the growth performance or carcass characteristics. OH-SeMet showed a higher Se transfer to the meat than SS or SY (p p p p p p p < 0.001). Supplementing beef with SY and OH-SeMet improved several meat quality parameters. OH-SeMet appears to be the most effective strategy to improve the Se content and color stability of beef cattle meat.

Keywords

• beef cattle
• meat quality
• sodium selenite
• selenium yeast
• hydroxy-selenomethionine