Effects of Different Levels of Dietary Selenium on Selenium Enrichment in Skeletal Mutton and Visceral Tissues of Lambs
LI Jucai1, SHI An1, ZHANG Junli1, DING Wei1, MA Xiaoming1, WU Ming2
1.Institute of Animal Science, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, China; 2.Ningxia Food Inspection Institute, Yinchuan 750001, China
Abstract：Sixty-four Tan × small-tailed Han crossbred lambs were divided using a randomized block design into 4 treatment groups designated as I, II, III and IV, which were supplemented with dietary organic selenium at 0.14, 0.96, 1.41 and 1.92 mg/d for 60 d, respectively. At 10 d intervals, two lambs from each group were randomly selected and slaughtered for measurement of selenium contents in representative samples of skeletal muscle and visceral tissues. The results showed that different levels of dietary organic selenium and feeding durations had a significant effect on selenium enrichment in lamb meat and visceral tissues. After 10 d of feeding, selenium contents in the dorsal and femoral muscle and visceral tissues of lambs reached the Shaanxi provincial standard for selenium contents in selenium-enriched foods and related products (DB 61/T 556—2012). After 20 and 30 days, selenium contents in the dorsal and femoral muscles of lambs in Groups II–IV reached the Hubei provincial requirements for selenium contents in selenium-enriched foods (DBS 42/002—2014).
李聚才，施 安，张俊丽，丁 伟，马小明，吴 明. 不同梯度有机硒饲粮对羔羊肉及内脏组织硒沉积的影响[J]. 肉类研究, 2019, 33(6): 7-12.
LI Jucai, SHI An, ZHANG Junli, DING Wei, MA Xiaoming, WU Ming. Effects of Different Levels of Dietary Selenium on Selenium Enrichment in Skeletal Mutton and Visceral Tissues of Lambs. Meat Research, 2019, 33(6): 7-12.
2019, Vol. 33 
