Acta Vet. Brno 2009, 78: 579-587

Efficacy of Se-enriched Alga Chlorella spp. and Se-enriched Yeast on Tissue Selenium Retention and Carcass Characteristics in Finisher Pigs

Martin Svoboda1, Alena Saláková2, Zdeněk Fajt1, Václav Kotrbáček3, Radek Ficek1, Josef Drábek1

1Swine Clinic,
2Department of Meat Hygiene and Technology,
3Department of Physiology University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic

Received November 4, 2008
Accepted March 9, 2009

The aim of this study was to evaluate the effect of organic Se from Se-enriched alga (Chlorella spp.) and Se from Se-enriched yeast on concentrations of Se in serum and tissues, and serum GSH-Px activities and carcass characteristics in finishing pigs. The pigs were on experimental diets for a period of 3 months before slaughter with different Se supplements at the concentration of 0.3 mg Se per kg of feed. In group I (n = 12) the feed was supplemented with inorganic sodium selenite; in group II (n = 12) with organic Se from Se-enriched yeast; in group III (n = 12) with organic Se from Se-enriched alga, Chlorella spp. and pigs in group IV (n = 11) received a non-supplemented basal diet. The organic Se sources did not differ in serum Se and serum GSH-Px activities. Significantly higher Se concentrations in muscle (P < 0.01) and in the heart (P < 0.01) were found when Se from Se-enriched yeast was given, compared to the group of pigs that received Se from Se-enriched alga Chlorella spp. The Se content in livers and ovaries did not differ between the two organic Se sources. The use of both organic Se forms resulted in a higher accumulation in muscle tissue compared to the inorganic Se form. No differences in meat quality characteristics were found among the experimental groups. It is concluded that Se from Se-enriched alga, Chlorella spp. had a lower accumulation in muscle tissue than Se from Se-enriched yeast, and it did not affect meat quality.