Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork.

@article{Calvo2016EffectOD,
  title={Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork.},
  author={Luisa Calvo and Fidel Toldr{\'a} and Mar{\'i}a Concepci{\'o}n Aristoy and Clemente Jos{\'e} L{\'o}pez-Bote and Ana Isabel Rey},
  journal={Meat science},
  year={2016},
  volume={121},
  pages={1-11}
}
This study evaluates the effect of dietary selenium (Se) supplementation source (organic, Se-enriched yeast; SY vs. inorganic, sodium selenite; SS), dose (0.2: L vs. 0.4: H mg/kg) and the combination of Se and vitamin E (VITE+SS) for 26days on drip loss, TBARS, colour changes, myofibrillar protein pattern and proteolysis in pork. The lowest water losses were observed in the SY-H group when compared to the others. SY-H and VITE+SS groups presented lower myofibrillar protein hydrolysis/oxidation… CONTINUE READING