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

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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: [email protected]
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
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