Effects of dietary supplementation with organic selenium-enriched yeast on growth performance, carcass characteristics, and meat quality of finishing lambs

• Published in: Tropical animal health and production 2022-02, Vol.54 (1), p.49-49, Article 49
• Main Authors: Mariezcurrena-Berasain, M. D., Mariezcurrena-Berasain, M. A., Lugo, J., Libien-Jiménez, Y., Pinzon-Martinez, D. L., Salem, A. Z. M., García-Fabila, M.
• Format: Article
• Language: English
• Subjects: Animal Feed - analysis; Animals; Biomedical and Life Sciences; Carbohydrates; Composition; Diet - veterinary; Dietary Supplements; Fatty acid composition; Fatty acids; Feed additives; Female; Life Sciences; Meat; Meat - analysis; Regular Articles; Saccharomyces cerevisiae; Selenium; Sheep; Sheep, Domestic; Veterinary Medicine/Veterinary Science; Yeast; Yeasts; Zoology
• ISSN: 0049-4747; 1573-7438
• DOI: 10.1007/s11250-021-02992-w

This study was aimed to assess the impact-enriched Saccharomyces cerevisiae with organic selenium addition in finishing lambs on fatty acid composition and physicochemical meat characteristics. Eighteen five-month-old Pelibuey female lambs were fed the same diet for 60 days. Animals were assigned a completely random design of three treatments, control (Se0) without the addition of selenium-yeast or supplemented with 0.35 ppm of selenium-yeast (Se35) and with 0.60 ppm of selenium-yeast (Se60). Lambs were slaughtered at an average weight of 39.5 ± 4.41 kg. Feed intake and meat water holding capacity were decreased ( P  = 0.001) in Se35 lambs, whereas meat moisture and fat were decreased ( P  = 0.002) in Se60 lambs. However, meat carbohydrates were increased ( P  = 0.001) in Se60 lambs. It is concluded that consumption of selenium-yeast in lambs did not alter the productive variables nor the fatty acid composition, though, the fat content is lower, and the carbohydrates are higher in physicochemical meat characteristics.