Organic Selenium
Improves Meat Characteristics
According to a recent study performed at Padova University, Padua, Italy, on beef cattle, organic selenium supplementation (Alkosel® 3000 from Lallemand) can improve meat processing quality and organoleptic qualities, when compared to mineral selenium. The trial showed that organic selenium enhanced antioxidant status and improved meat tenderness and visual appearance, in line with consumer expectations, and reduced drip loss for the processor.
The study confirmed that, when compared to the mineral source, Alkosel significantly improved the animal's selenium status (higher blood and tissue selenium concentration: +81% in muscle), confirming the superior bioavailability of the organic form of selenium.
Most interestingly, reports Lallemand, the organic selenium also improved several aspects of meat quality when compared to the nonorganic form (selenite):
• Reduction of meat drip loss during maturation by 25% after 10 days of aging, offering better yield for the packer.
• Improved meat visual aspect, an important criteria for customers and part of meat organoleptic qualities (meat lightness improved by +3.8% as compared to selenite).
• Improved meat tenderness, as measured by muscle shear force (17% reduction of muscle shear force, reflecting increased tenderness).
The trial was performed in a commercial feedlot on Charolais cattle during the finishing period (210 days supplementation), and meat quality was evaluated after 10 days of aging.
"Until now, organic selenium was used for its benefits on animal health (enhanced immunity, prevention of white muscle disease in calves) and performance (reproduction)," says Mathieu Baulez, monogastric product manager for Lallemand. "Today, Padova University's study shows that organic selenium is also effective to improve the meat qualities, bringing added benefits to the whole food chain, down to the consumer."
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