Effects of dietary inclusion of sunflower soap stocks on colour,oxidation and microbiological growth of meat from light fattening lambs

Thirty-two lambs were finished on a total mixed ration (TMR) pelleted alone (00SS) or including sunflower soap stock (SS): 15SS (15 g SS per kg TMR), 30SS (30 g SS per kg TMR) and 60SS (60 g SS per kg TMR). Lambs (8 per group) were slaughtered at 27 kg live weight. Colour evolution, lipid oxidation, microbial growth and detection of diarrhoeagenic Escherichia coli were studied in meat samples. SS in the diet reduced meat lipid oxidation (P < 0.05), but had no significant effect (P > 0.05) on the cholesterol oxidation products. Meat from 60SS and control animals (00SS) revealed greater discoloration (P < 0.05) than 15SS. SS supplementation did not affect the microbiological populations, whereas high doses of SS seemed to increase the proliferation of diarrhoeagenic E. coli on day 14 (P < 0.10). These results suggest that the rate of SS inclusion in the diet of fattening lambs should not be above 15 g SS per kg TMR.     

Influence of dietary selenium and vitamin E on quality of veal

Three groups of six calves each were fed a milk replacer and a starter concentrate for 15weeks. Calves of the first group received the basal diet containing selenium (Se) and vitamin E at 0.095-0.128mg and 30-33mg per kg of total solids, respectively. Calves of the second group received the basal diet supplemented with Se-enriched yeast to increase dietary Se concentration to 0.50mg/kg. The third group of calves received the latter diet supplemented with vitamin E to increase its concentration to 100mg/kg. There was no effect of diet on growth rate, digestibility of dry matter and Se, chemical composition of meat (M. Longissimus thoracis et lumborum), meat colour and fatty acid profile of meat lipids. The Se supplementation significantly increased Se concentration in muscle from 0.21 to 0.43mg/kg. The activity of glutathione peroxidase (GSH-Px) in muscle and liver tissue of Se-supplemented animals was increased by 56% and 67%, respectively, compared to the control. The combined supplementation of vitamin E and Se significantly improved the lipid stability of meat compared to the control diet, but not compared to the Se-supplemented diet. It can be concluded that dietary Se supplementation increases the concentration of Se and the GSH-Px activity in meat, but has limited potential for improving meat oxidative stability.     

The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage

The antioxidative effect of dietary supplementation with oregano essential oil on susceptibility of raw and cooked breast and thigh muscle meat of chickens to lipid oxidation during refrigerated storage for 9 days was investigated. Day-old chickens (n=80) were randomly divided into four groups and fed a basal diet containing 30 mg α-tocopheryl acetate kg(-1) feed as control, or basal diet plus 200 mg α-tocopheryl acetate kg(-1) feed, or basal diet plus 50 or 100 mg oregano essential oil kg(-1) for 38 days prior to slaughter. Lipid oxidation was assessed by monitoring malondialdehyde (MDA) formation in raw and cooked meat during 0, 3, 6 and 9 days of refrigerated storage, using the thiobarbituric acid (TBA) assay and third-order derivative spectrophotometry. Results showed that dietary oregano essential oil supplementation exerted antioxidative effects, the supplementation being most effective in retarding lipid oxidation in stored raw and cooked meat at the 100 mg oregano essential oil kg(-1) feed. However, dietary α-tocopheryl acetate supplementation at 200 mg kg(-1) feed displayed greater antioxidant activity than oregano treatments. Thigh muscle was more susceptible to oxidation compared to breast muscle in all treatments, although the former tissues contained α-tocopherol at markedly higher levels.     

Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat

The antioxidative effect of dietary tea catechins (TC) supplementation at levels of 50, 100, 200 and 300 mg kg(-1) feed on susceptibility of chicken breast and thigh meat to lipid oxidation during frozen (-20°C) storage for 9 months was investigated. Day-old chickens (Cobb 500, n=200) were randomly divided into six groups. Chickens were fed a basal diet containing 20 mg α-tocopheryl acetate kg(-1) feed as control, or a vitamin E supplemented diet (basal diet plus 200 mg α-tocopheryl acetate kg(-1) feed), or TC supplemented diets (basal diet plus 50, 100, 200 or 300 mg TC kg(-1) feed) for 6 weeks prior to slaughter. Lipid oxidation (TBARS) was assessed after 0 and 10 days of refrigerated display (4°C) following 1, 3, 6, and 9 months of frozen (-20°C) storage. TC supplementation at all concentrations showed antioxidative effects for both breast and thigh chicken meat during the 9 months of frozen storage compared to the control sample. TC supplementation at levels of 200 and 300 mg kg(-1) feed were more effective (P<0.05) in delaying lipid oxidation in all meat samples compared to the control. TC supplementation at a level of 200 mg kg(-1) feed showed antioxidant activity equivalent to α-tocopheryl acetate fed at the same level up to 3 months of frozen storage. For long-term frozen storage up to 9 months, however, TC supplementation at 300 mg kg(-1) feed was required as a replacement for α-tocopheryl acetate at a level of 200 mg kg(-1) feed. The results obtained showed a long-term antioxidative effect exhibited by dietary tea catechins on chicken meat during frozen storage and demonstrated that tea catechins are effective alternatives to vitamin E as natural dietary antioxidants.     

摄入有机硒与亚麻籽油对猪肉及其肉制品品质的影响

研究日粮添加有机硒和亚麻籽油对猪背长肌中硒含量、脂肪酸组成、肌原纤维蛋白特性及加工肉制品的影响。选取192头"杜×长×大"三元杂交猪,随机分为4组,设为C组(0.3 mg/kg亚硒酸钠+1.5%大豆油),S1组(0.3 mg/kg酵母硒+1.5%大豆油),S2组(0.5 mg/kg酵母+1.5%大豆油)及SL组(0.3 mg/kg酵母硒+1.5%亚麻籽油)。研究发现有机硒能显著提高猪背长肌中的硒贮存量(P0.05);亚麻籽油能改善肉品的n-6/n-3比例;亚麻籽油相比大豆油能显著提高肌原纤维蛋白的溶解性和凝胶强度(P0.05);0.5mg/kg有机硒在7~12d的储藏期内能减少香肠的脂质氧化(P0.05),但是香肠的微观结构和感官评价不受有机硒和亚麻籽油的影响。因此在日粮中添加亚麻籽油和有机硒有益于富硒富n-3PUFA猪肉的生产和加工。     

VITAMIN E SUPPLEMENTATION EFFECTS ON COLOR AND LIPID STABILITY OF WHOLE AND GROUND LAMB

Crossbred wethers averaging 44.1 kg were fed a diet supplemented with 2000 IU α-tocopheryl acetate/day for 49 days. The controls received the same diet without supplement. Muscles from lambs supplemented with vitamin E contained higher concentrations of a-tocopherol than the controls (P<0.05). There were no differences between control and supplemented animals for myoglobin stabiliry of two muscle slices stored at 4C (P>0.05). Ground semimembranosus (SM)from supplemented animals exhibited higher "a" values and lower Hue angle values (P < 0.05) than meat from control animals at 6 days of storage and longer indicating enhanced color stability due to vitamin E. Vitamin E supplementation decreased lipid oxidation of ground SM at 3, 6, 9, and 12 days of storage at 4C (P < 0.05) and it partially stabilized color of ground lamb. Color stability of whole lamb slices was not affected by vitamin E supplementation.     

Effects of vitamin A supplementation on growth performance, carcass characteristics and meat quality in Limosin×Luxi crossbreed steers fed a wheat straw-based diet

Three experiments were conducted to examine the effects of dietary vitamin A supplementation on performance and carcass parameters in Limosin × Luxi crossbreed finishing steers fed a wheat straw-based diet. Sixteen 12-month old (301 ± 22 kg) steers, 16 12-month old (309 ± 15 kg) steers and 16 24-month old (411 ± 20 kg) steers were used in experiment 1 for 6 months feeding period, in experiment 2 for three months feeding period and in experiment 3 for three months feeding period, respectively. Sixteen steers of each experiment were randomly divided into the four groups of four animals. Treatments consisted of four vitamin A supplementation levels (0, 1100, 2200 and 4400IU/kg DM). The growth rate was affected by dietary vitamin A level in experiment 1 and 2, revealing that the suitable amount of vitamin A supplementation increased the growth rate; excessive vitamin A in the ration decreased the growth rate of 12-month-old finishing steers. The marbling deposition decreased with the increment of vitamin A supplementation level, but possibly associated with vitamin A supplementing duration. Furthermore, the suitable dietary vitamin A level probably decreased lipid and pigment oxidation, and increased the tenderness of beef meat. Vitamin A supplementation had no significant effect on chemical composition of gluteus medius muscle and longissimus dorsi muscle.     

The effects of diets containing different levels of common vetch (Vicia sativa) seed on fattening performance,carcass and meat quality characteristics of Awassi male lambs

The experiment was carried out to evaluate the effect of common vetch seed (CVS), used at various levels (0, 15 and 25%), as a protein source in diets replacing different proportion of barley, wheat bran and soybean meal on fattening performance, carcass and meat quality characteristics of Awassi male lambs at approximately 8 months of age. The lambs were divided into three treatment groups, T1 (control, fed a diet without CVS; n = 12), T2 (15% CVS; n = 12) and T3 (25% CVS; n = 12), at the beginning of the fattening period. The T2 and T3 lambs were fed with a concentrate including 15 and 25% of ground CVS. The main protein source was soybean meal in T1 diet treatment, partially replaced by vetch in T2 and T3 diet treatments. All groups were fed a diet consisting of concentrate mixture offered ad libitum, and 300 g of grass hay per lamb per day during the 60 day fattening period. Daily feed intake, daily weight gain and feed conversion efficiency (concentrate and hay consumption for 1 kg of live weight gain) were 1.716 kg, 0.26 kg and 6.60 for T1, 1.756 kg, 0.28 kg and 6.27 for T2 and 1.806 kg, 0.29 kg and 6.23 for T3, respectively. Growth, carcass and meat quality traits were almost the same across the groups. In conclusion, CVS supplementation to diets of Awassi lambs at a 0, 15 and 25% rates showed no statistical differences in fattening performance, wholesale cuts of carcasses, meat color parameters (L* = lightness, a* = redness, b* = yellowness, H = huge angle and C = chroma) and pH values, but there were numerical differences (improvement) in feed conversion efficiency. Copyright © 2005 Society of Chemical Industry     

Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life

Improving pork quality and shelf life is important in today’s swine industry because higher levels of DDGS are incorporated into pig diets. Relatively high level of poly-unsaturated fatty acids (PUFA) in DDGS may increase pork susceptibility to lipid oxidation and thus reduce pork shelf life. Antioxidants such as vitamin E may delay the onset of pork lipid oxidation when used as an ingredient in the diet. This experiment examined carcass characteristics, meat quality, shelf life, and color stability in pork from pigs (n = 150) fed five levels of a natural vitamin E (Nova-E) and one level of synthetic vitamin E. Natural vitamin E and synthetic vitamin E had no effect on carcass characteristics or meat quality. Increasing dietary natural vitamin E from 10 to 200 mg/kg decreased lipid oxidation. Lipid oxidation of pork chops and ground pork was similar between pigs fed 40 mg/kg and higher levels of natural vitamin E, indicating no additional benefits from supplementing beyond 40 mg/kg natural vitamin E. Supplementing 200 mg/kg synthetic vitamin E decreased pork lipid oxidation when compared to supplementing 10 mg/kg natural vitamin E. High levels of natural vitamin E or synthetic vitamin E, however, did not prevent discoloration of loin chops. These data indicate that natural vitamin E was effective to help reduce lipid oxidation and the effective minimal level of dietary supplementation appeared to be 40 mg/kg.     

Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat

Breast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl-α-tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw turkey meat were determined. Dietary TA at > 200 IU/kg decreased lipid oxidation and reduced total volatiles of raw turkey patties after 7-days of storage. However, the antioxidant effects of dietary TA were more notable when the patties were loosely packaged than when vacuum-packaged. Irradiation increased lipid oxidation of raw turkey meats only when loosely packaged but had limited effects on formation of total volatiles after storage at 4°C for 7 days or longer.     

Meat quality of Argentinean "Camperos" chicken enhanced in omega-3 and omega-9 fatty acids

Five diets were assessed with the aim of increasing oleic fatty acid and omega-3 polyunsaturated fatty acid content in 'campero' poultry meat and evaluating their influence on sensory attributes. Animals from treatment 1 (T1) were confined and fed with corn/soybean diet; in T2, animals were fed with a corn/soybean mix with free access to pasture; T3 diet had high oleic sunflower seeds (HOSS) and linseeds with access to pasture; T4 diet was similar to T2 with free access to chicory instead of pasture and T5 diet was similar to T3 with free access to chicory instead of pasture. Linseeds and HOSS supplementation significantly increased the fatty acids profile, regardless of forage supply. T3 MUFA content was significantly higher than in the other treatments. Due to the high presence of omega-3 PUFA in linseeds and HOSS treatments (T3 and T5), meat omega-6/omega-3 ratio decreased from 9 to 4. The presence of off-flavours was not influenced by diets but there was an interaction between portion and storage conditions. 'Poultry meat' aroma was only influenced by the storage conditions, being slight after 4 months of freezing, while presence of off-aromas was affected by diets. We conclude that it is possible to produce 'campero' poultry meat with enhanced omega-3 and omega-9 content and a low omega-6/omega-3 ratio using diets based on linseed and HOSS, without any important change in sensory properties.     

Meat fatty acid and cholesterol level of free-range broilers fed on grasshoppers on alpine rangeland in the Tibetan Plateau

BACKGROUND: Meat safety and nutrition are major concerns of consumers. The development of distinctive poultry production methods based on locally available natural resources is important. Grasshoppers are rich in important nutrients and occur in dense concentrations in most rangelands of northern China. Foraging chickens could be used to suppress grasshopper infestations. However, knowledge of the fatty acid content of meat from free‐range broilers reared on alpine rangeland is required. RESULTS: Rearing conditions and diet did not significantly (P > 0.05) affect concentrations of saturated fatty acid (SFA), arachidonic acid, docosahexaenoic acid or the ratio of total n‐6 to total n‐3 fatty acids. Breast muscle of chickens that had consumed grasshoppers contained significantly (P < 0.05) less monounsaturated fatty acid, but the ratio of polyunsaturated fatty acids (PUFA)/SFA and contents of total n‐3, total n‐6 and PUFA were significantly (P > 0.05) higher than intensively reared birds. Compared with meat from intensively reared birds, meat from free‐range broilers had less cholesterol and higher concentrations of total lipid and phospholipids. CONCLUSION: Chickens eating grasshoppers in rangeland produce superior quality meat and reduce the grasshopper populations that damage the pastures. This provides an economic system of enhanced poultry‐meat production, which derives benefits from natural resources rather than artificial additives. Copyright © 2012 Society of Chemical Industry     

Assessment of possible human exposure to ochratoxin A in Croatia due to the consumption of dry-cured and fermented meat products

Ochratoxin A (OTA) is a toxic secondary metabolite produced by the fungi of Aspergillus and Penicillium species. Data indicate a frequent OTA contamination of cereals and cereal products, and consequently also the contamination of meat and meat products. The aim of this study was to determine a possible level of meat product consumers’ exposure to OTA through the consumption of dry-cured and fermented meat products available on the Croatian market. Data showed the weekly OTA intake of 90% of male dry-cured ham consumers to be a maximum of 51.9 ng kg^–1 b.w., i.e., far below the tolerable weekly intake (TWI) of 120 ng kg^–1 b.w. weekly set out by the European Food Safety Authority (EFSA). OTA intake coming from the consumption of other meat products under study is lower and ranges from 0.1 to 42.1 ng kg^–1 b.w. weekly, dependent on the study. The study demonstrated that meat products in Croatia do not constitute a notable source of OTA in the human diet, so that the human health risk coming from the consumption of dry-cured and fermented meat products is negligible.     

Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat

The effect of feeding supra-nutritional levels of α-tocopheryl acetate on its deposition in two porcine muscles of different metabolic rates (m. longissimus dorsi and m. psoas major) and the effect on meat quality (lipid oxidation, colour stability and drip loss) was studied. Pigs were fed a standard diet supplemented with three levels: 100, 200 and 700 mg/kg of α-tocopheryl acetate from the time of weaning to slaughter at 90kg live weight. Muscle α-tocopherol levels were linearly related to the logarithm of dietary α-tocopheryl acetate supplementation and the linear relationship was estimated for the two muscles. The levels of α-tocopherol in the two muscles differed by a parallel displacement with consistently higher α-tocopherol levels in m. psoas major compared to m. longissimus dorsi. Dietary α-tocopheryl acetate supplementation significantly reduced lipid oxidation as measured by thiobarbituric acid reactive substances (TBARS) in both raw and cooked meat during storage at 4 °C for 6 days. Drip loss and colour stability of raw muscles were not affected by dietary α-tocopheryl acetate levels, 100mg α-tocopheryl acetate/ kg feed resulted in sufficient α-tocopherol levels in muscles to ensure minimum drip loss and optimum colour stability.     

Supplementation with Cashew Nut and Cottonseed Meal to Modify Fatty Acid Content in Lamb Meat

This study evaluates the effect of cashew nut meal (CNM), whole cottonseed (WCS), and calcium salts of long‐chain fatty acids (Ca‐LCFA) on the fatty acid profiles of meat from hair lambs. Thirty‐five 60‐d‐old, male, noncastrated Santa Ines lambs with an initial average body weight of 13.00 ± 1.80 kg were used in a randomized complete‐block design with 7 blocks and 5 treatments. The experimental treatments consisted of a control diet (CON) without supplemental lipids and 4 test diets with different lipid supplements that were selected according to the degree of protection from ruminal hydrogenation and their polyunsaturated fatty acid richness. The tests diets included the following modifications: supplementation with WCS, supplementation with CNM, supplementation with both cottonseed and CNM (CSCNM), and supplementation with Ca‐LCFA. The C18:1n9c content was highest in the meat of the animals fed the CNM diet (42.00%). The meat from lambs fed the WCS and Ca‐LCFA diets had higher C18:0 contents (25.23 and 22.80%, respectively). The C16:1 content was higher in the meat from the animals fed the CNM and CON diets (1.54 and 1.49%, respectively). C18:2c9t11 concentration was higher in the meat from the animals fed the Ca‐LCFA and CNM diets. The estimated enzyme activity of Δ9‐desaturase C18 was highest in the muscles of the lambs fed the CON, CNM, and CSCNM diets. The use of cashew nuts in the diet resulted in an increase in the C18:2c9t11 content of the lamb meat, which improved the nutritional characteristics of the fat.     

Effects of fermented barley on lipid and carnitine profiles in C57BL/6J mice

The aim of the present study was to investigate the effects of fermented barley supplementation on blood lipid profiles, carnitine concentrations, and hepatic mRNA levels of enzymes involved in fatty acid metabolism. Thirty-two C57BL/6J male mice were divided into 4 groups; normal diet control group (ND), high fat diet control group (HD), high fat diet plus barley supplemented group (BR), and high fat diet plus fermented barley supplemented group (BR-F). BR-F supplementations decreased total cholesterol (TC) and LDL-cholesterol in serum, triglyceride (TG) in liver. Serum total carnitine (TCNE) concentrations were significantly higher in the BR-F group than HD group. BR-F supplementations significantly increased hepatic lipolysis regulating gene expression such as carnitine palmitoyltransferase-I (CPT-I), peroxisome proliferator-activated receptor-α (PPARα), whereas significantly decreased lipogenic enzyme expression such as acetyl CoA carboxylase (ACC). These results suggest that the fermented barley has anti-obesity properties.     

Effect of dietary supplementation with vitamin E on characteristics of vacuum‐packed lamb

The effect of dietary vitamin E supplementation on lamb during vacuum‐packed storage was studied. Thirty‐six weaned male Manchego breed lambs were offered four dietary treatments (20, 270, 520 and 1020 mg vitamin E kg^?1 feed). Lambs were fed the vitamin E‐supplemented diet from 13 until 26 kg live weight. Pieces of M. longissimus dorsi were stored under vacuum at 2 ± 1 °C in the dark and meat quality was assessed after 5, 14 and 28 days of storage. Dietary supplementation significantly increased the α‐tocopherol concentration in the muscle (P < 0.001). Initially, lipid oxidation, meat colour and bacterial load were similar in all groups. In meat of non‐supplemented lambs the thiobarbituric acid reactive substance value increased throughout storage, whereas in meat of supplemented lambs it did not increase. Meat pigments and discolouration proportion were significantly affected by storage time (P < 0.001). The bacterial load was low initially, but after 28 days of storage it was close to 7 log₁₀ colony‐forming units (cfu) cm^?2 and Enterobacteriaceae surpassed the limit of acceptability of 2.5 log₁₀ cfu cm^?2, making the lamb unsuitable for human consumption. Meat of supplemented lambs displayed less lipid oxidation than that of their non‐supplemented counterparts, while meat colour and bacterial load were not affected by supplementation. Copyright © 2007 Society of Chemical Industry     

Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef

The effects of dietary vitamin E supplementation on tissue α-tocopherol (α-Toc) levels and on the susceptibility of fresh, frozen and vacuum-packaged beef to lipid oxidation and colour deterioration were investigated. Friesian cattle were fed diets containing 20 (basal, n=5) or 2000 (supplemented, n=5) IU (α-tocopheryl acetate/kg feed/day for approximately 50 days prior to slaughter. α-Toc levels were higher (p<0.05) in muscles from supplemented animals than from those on a basal diet. Significant differences in α-Toc levels were also observed between muscles from different treatment groups, the order of the supplemented group was: M. psoas major (PM)>M. longissimus dorsi (LD)>M. gluteus medius (GM) (p<0.05), and in the basal group the order was: PM>GM>LD (p<0.05). Supplemented fresh, frozen and vacuum packed beef showed greater colour and lipid oxidative stability than meat from the basal group after 7 days retail display at 4°C (p<0.05). Thus, dietary (α-Toc supplementation appeared to retard metmyoglobin and TBARS formation in LD, GM and PM and increased the colour shelf life of these muscles.     

Vitamin E levels,thiobarbituric acid test and sensory evaluation of breast muscles from broilers fed α‐tocopheryl acetate‐ and β‐carotene‐supplemented diets

The objective of this study was to investigate the effect of dietary α‐tocopheryl acetate and β‐carotene supplementation on lipid oxidation of breast meat from broilers fed lard as the fat source. Supplementation of broilers with 100 mg kg^?1 α‐tocopheryl acetate increased the vitamin E levels in raw breast samples significantly (p < 0.05), whereas the presence of 1.5 mg kg^?1 dietary β‐carotene tended to decrease vitamin E deposition. The presence of vitamin E delayed lipid oxidation significantly, but thiobarbituric acid values of samples from broilers fed the β‐carotene‐supplemented diet did not differ from those of control samples. Vitamin E reduced sensory meat rancidity, whilst vitamin E, β‐carotene and their combination modified meat texture. The results show the effectiveness of dietary α‐tocopheryl acetate supplementation in protecting broiler meat against lipid oxidation. Copyright © 2004 Society of Chemical Industry     

Influence of dietary vitamin C and selenium,alone and in combination,on the composition and oxidative stability of meat of broilers

Information on the combined effect of dietary vitamin C and Se on the composition and oxidative stability of meat of broilers is not available in the literature. In the present experiment, male broiler chickens were fed a maize–wheat–soya diet supplemented with vitamin C at 280 and 560 mg/kg of diet, and Se (sodium selenite or selenised yeast; Se) at 0.3 mg/kg for 5 weeks. After slaughter, samples of thigh meat were analysed. The supplementation of diets with vitamin C or Se increased the protein concentration of the meat at the expense of fat. Vitamin C supplementation increased the vitamin C content of the meat in a dose-dependent manner and decreased the vitamin A concentration in the meat of broilers fed diets with sodium selenite or without a Se supplement. In the meat of the broilers that were fed these diets, the vitamin C decreased the lipid oxidation in meat that was stored for 5 days. No sparing effect of vitamin C was apparent on the amount of vitamin E in the meat. Selenised yeast was more effective in the enrichment of meat with Se than was selenite. Both Se sources increased the activity of glutathione peroxidase and the oxidative stability of the meat.