Effects Of Dietary Yeast Selenium Supple Mentation On Growth Performance,antioxidant Capacity And Meat Quality Of Finishing Pigs

This study was conducted to evaluate the effects of dietary yeast selenium supplementation on growth performance,antioxidant capacity and meat quality of finishing pigs.A total of 96 healthy“Duroc×Landrace×Yorkshire”finishing pigs with average body weight of 75±1 kg were selected and randomly allotted to 2 groups with 6 replicates（pens）per group and 8 pigs per replicate（male and female in half）.The pigs in control group were fed a basal diet,and those in experimental group were fed basal diet added with 0.30 mg/kg selenium（yeast selenium）.The study lasted for45 days.The results showed that there were no significant differe nces on growth performance（ADG,ADFI and F/G）,carcass traits（back-fat thickness,skin thickness,lion-eye area,carcass length and carcass side length）,and visceral organ mass relative to live body weight（heart,liver,spleen,lung and kidney）between the 2 groups（P>0.05）.Dietary addition of 0.30 mg/kg selenium enhanced the selenium content in serum and loin of finishing pigs（P>0.05）.Adding 0.30 mg/kg selenium to the diet of finishing pigs didn’t affect T-SOD activity,GSH content and cortisol concentration in serum of finishing pigs（P>0.05）,but significantly enhanced T-AOC,GSH-Pxactivity（P<0.05）,and reduced MDA content in serum of finishing pigs（P<0.05）.Adding 0.30mg/kg selenium to the diet of finishing pigs didn’t affect GSH-Pxactivity and GSH content in loin of finishing pigs（P>0.05）,but significantly enhanced T-AOC,T-SOD activity（P<0.05）,and reduced MDA content in loin of finishing pigs（P<0.05）.There were no significant differe nces on p H_{45 min},pH_{24 h},and pH_{48 h} value between the 2groups（P>0.05）,but dietary addition of 0.30 mg/kg selenium had a tend to increase drop loss（P=0.109）and shear force of loin（P=0.101）after slaughter.There were no significant differences on L^*_45min,L^*_1d,L^*_2d,b*_45min,b*_1d,b*_2d,a^*_2d value between the 2groups（P>0.05）,but dietary addition of 0.30 mg/kg selenium increased a^*_1d and a^*_2d（P<0.05）of loin（P>0.05）.In conclusion,adding 0.30 mg/kg selenium to the diet of finishing pigs didn’t affect growth performance,carcass traits,and visceral organ mass relative to live body weight,but enhanced the selenium content and antioxidant capacity in serum and loin,and improved pork quality of finis hing pigs.