Enhanced water-holding capacity of meat was associated with increased Sepw1 gene expression in pigs fed selenium-enriched yeast

• Published in: Meat science 2011-02, Vol.87 (2), p.95-100
• Main Authors: Li, Jun-Gang, Zhou, Ji-Chang, Zhao, Hua, Lei, Xin-Gen, Xia, Xin-Jie, Gao, Ge, Wang, Kang-Ning
• Format: Article
• Language: English
• Subjects: Animal productions; Animals; Antioxidants - pharmacology; Biological and medical sciences; Dietary Supplements; Food industries; Food Technology; Fundamental and applied biological sciences. Psychology; Gene expression; Gene Expression - drug effects; Meat - analysis; Meat and meat product industries; Muscle, Skeletal - metabolism; Pig; RNA, Messenger - metabolism; Selenium - pharmacology; Selenium-enriched yeast; Selenoprotein; Selenoprotein W - genetics; Selenoprotein W - metabolism; Swine - metabolism; Terrestrial animal productions; Vertebrates; Water; Water-holding capacity; Yeasts
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2010.05.019

To study the effect of selenium-enriched yeast (SeY) level on selenoprotein genes expression and the relation between gene expression and antioxidant status and meat quality, 30 selenium (Se)-depleted pigs (7-week old, 10.30 ± 0.68 kg) were randomly divided into 3 groups and fed a basal diet plus 0, 0.3 and 3.0 mg Se/kg as SeY for 8 weeks. Results showed that dietary SeY supplementation improved the antioxidant status in muscle. The increased levels of SeY decreased ( P < 0.05) the drip loss and the concentration of thiobarbituric acid reactive substances in the muscle and meat. However, increased dietary SeY intake quadratically increased ( P < 0.01) the mRNA level of Sepw1 gene among the 12 selenoprotein genes examined in muscle. Statistical analysis showed drip loss was negatively correlated with the mRNA level of Sepw1 gene. These suggested that the enhanced water-holding capacity of meat was associated with the increased expression of Sepw1 gene.