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http://dx.doi.org/10.5187/JAST.2005.47.2.277

Effects of Organic Selenium Supplementation on Meat Quality of Hanwoo Steers  

Park, Beom-Yeong (National Livestock Research Institute, RDA)
Cho, S.H. (National Livestock Research Institute, RDA)
Kim, J.H. (National Livestock Research Institute, RDA)
Lee, S.H. (Korea National Agricultural College, RDA)
Hwang, I.H. (National Livestock Research Institute, RDA)
Kim, D.H. (National Livestock Research Institute, RDA)
Kim, W.Y. (Korea National Agricultural College, RDA)
Lee, J.M. (National Livestock Research Institute, RDA)
Publication Information
Journal of Animal Science and Technology / v.47, no.2, 2005 , pp. 277-282 More about this Journal
Abstract
The current study was conducted to investigate the effect of organic selenium in mushroom cultured media (MCM) on beef quality. Each five of 20 Hanwoo steers(20 - 24 month, approximately 613 kg) were assigned to four levels of the selenium content(O.l, 0.3, 0.6, 0.9 dry matter based ppm), and the feeding treatments were enforced for 12 weeks. The results showed that m. longissimus from the 0.1 ppm feeding supplementation had greatly higher intramuscular fat content than other treatments(13.1 %). In meat color, the 0.1 ppm treatment showed the lowest lightness(CIE $L^*$)(P< 0.05) and had a tendency to have lower redness(CIE $a^*$). The treatment had no noticeable effect on moisture, protein, and ash content, cooking loss, water-holding capacity and purge loss. The 0.3 ppm treatment resulted in the toughest meat(assessed by WB-shear force) with 4.54 kg / inch', while other groups showed a similar toughness ranging from 3.3 to 3.7 kg/ inchl . Sensory characteristics in juiciness and flavor intensity had a tendency of increasing as organic selenium concentration increased, but tenderness was not influenced by the contents. The result indicated that the organic selenium feeding affects meat qualities to different extent, and further study is required to examine anti-oxidant effect of selenium in vivo.
Keywords
Selenium; Beef; Sensory characteristics; Meat quality;
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