Influence of dietary sodium selenite on tissue selenium levels of growing pigs [dietary selenium, content in pork meat]

Twenty Norwegian Landrace pigs were divided into 5 groups and fed a basal diet consisting of a mixture of dried skim milk and whey powder together with ground barley. The diet was supplemented with 0, 0.2, 0.8, 1.2 and 2.2 μg selenium as sodium selenite and was fed for 12 weeks. The muscle selenium...

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Bibliographic Details
Published in:Acta veterinaria scandinavica 1982-01, Vol.23 (3), p.361-367
Main Authors: Moksnes, K, Tollersrud, S, Larsen, H J
Format: Article
Language:English
Subjects:
Animals
Diet
Female
Liver - metabolism
Male
Muscles - metabolism
Selenious Acid
Selenium - metabolism
Selenium - pharmacology
Swine - growth & development
Swine - metabolism
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Summary:Twenty Norwegian Landrace pigs were divided into 5 groups and fed a basal diet consisting of a mixture of dried skim milk and whey powder together with ground barley. The diet was supplemented with 0, 0.2, 0.8, 1.2 and 2.2 μg selenium as sodium selenite and was fed for 12 weeks. The muscle selenium level was increased by a factor of about 4 and the liver selenium by a factor of about 12 when the dietary selenium supplement was increased from zero to 2.2 μg/g. There was a significant linear correlation between dietary selenium and selenium concentrations in tissues. Possible benefit for humans consuming meat from animals having received the selenium doses used in this experiment are discussed. dietary selenium; tissue levels; pigs.
ISSN:0044-605X
1751-0147
1751-0147
DOI:10.1186/BF03546787