Indian Journal of Animal Research

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Indian Journal of Animal Research, volume 49 issue 5 (october 2015) : 652-657

Effect of organic selenium supplementation in the diets of finishing sheep on meat color and pH during shelf life

Yamel Libién-Jiménez, María D. Mariezcurrena-Berasain, Jorge Lugo De la Fuente, Abdelfattah Z.M. Salem Ahmed E. Kholif, Rocío Vaca-Paulín, María A. Mariezcurrena-Berasain
1Universidad Autónoma del Estado de México, Facultad de Medicina Veterinaria y Zootecnia, Campus Universitario El Cerrillo, Toluca, México.
Cite article:- Libién-Jiménez Yamel, Mariezcurrena-Berasain D. María, Fuente la De Lugo Jorge, Kholif E. Ahmed Salem Z.M. Abdelfattah, Vaca-Paulín Rocío, Mariezcurrena-Berasain A. María (2024). Effect of organic selenium supplementation in the diets of finishing sheep on meat color and pH during shelf life. Indian Journal of Animal Research. 49(5): 652-657. doi: 10.18805/ijar.5578.

ABSTRACT

Supplementation of Selenium (Se) can improve the oxidative stability of meat products and retard metmyoglobin formation; so prolonging color. Effect of organic Se addition in the diets of sheep on meat stability; color and pH are limited and need to be studied. A study was conducted with eighteen Pelibuey female sheep at the finishing stage, and supplemented with organic Se-enriched Saccharomyces cerevisiae for sixty days to evaluate its effect on color and pH of Longissimus dorsi muscle. The research was conducted in a block randomized design considering three treatments; control (Se0) without the addition of yeast, or with 0.35 ppm of yeast (Se34) or with 0.60 ppm (Se59). Sheep were slaughtered at an average weight of 39.5 ± 4.41 kg. Meat color and pH were recorder in the cold carcass, 24 h after slaughtering, and during shelf life at 0, 4, 6 and 8 days after slaughtering under refrigeration at 4 °C. No significant differences were observed (P>0.05) for meat color and pH characteristics due to treatment. Decreased redness (a*) and Chroma (C*) values due to storage time were observed; however, the yellowness (b*) and angle Hue were increased. It could be concluded that supplementation of Se-enriched yeast in finishing sheep with 0.35 ppm and 0.60 ppm has no effect on meat color and pH characteristics.

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