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Current IssueEditorial BoardOnline First ArticlesArchive

volume 49 issue 5 (october 2015) : 652-657,   Doi: 10.18805/ijar.5578

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

Y
Yamel Libién-Jiménez
M
María D. Mariezcurrena-Berasain
J
Jorge Lugo De la Fuente
A
Abdelfattah Z.M. Salem Ahmed E. Kholif
R
Rocío Vaca-Paulín
M
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 (2025). 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.

REFERENCES

  1. Abril, M., Campo. M.M., Önenç. A., Sañudo. C., Albertí. P. and Negueruela. A.I. (2001). Beef colour evolution as a function of ultimate pH. Meat Sci., 58: 69-78.
  2. Agunbiade, S.O., Akintobi. O.A. and Ighodaro. O.M. (2010). Some Biochemical and Organoleptic changes due to Microbial growth in Minced Beef packaged in Alluminium polyethylene trays and Stored under Chilled condition. Life Sci. J., 7(2): 47-51.
  3. Bekhit, A.E.D. and Faustman. C. (2005). Metmyoglobin reducing activity: review. Meat Sci., 71:407-439.
  4. Cai, S.J., Wu., C.X., Gong L.M., Song T., Wu. H. and Zhang L.Y. 2012. Effects of nano-selenium on performance, meat quality, immune function, oxidation resistance, and tissue selenium content in broilers. Poultry Sci., 91:2532- 2539.
  5. Contini, C., Álvarez. R., O’Sullivan. M., Dowling. D.P., Óg. S.G. and Monahan. F.J. (2014). Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat. Meat Sci., 96:1171-1176.
  6. Daun, C. and Åkesson. B. (2004). Comparison of glutathione peroxidase activity, and of total and soluble selenium content in two muscles from chicken, turkey, duck, ostrich and lamb. Food Chem., 85:295-303.
  7. Devine, C.E., Graafhuis. A.E., Muir. P.D. and Chrystall. B.B. (1993). The effect of growth rate and ultimate pH on meat quality of lambs. Meat Sci., 35(1):63-77.
  8. Estévez, M. (2011). Protein carbonyls in meat systems: A review. Meat Sci., 89:259-279.
  9. Faustman, C. and Cassens. R.G. (1990). The biochemical basis for discoloration in fresh meat: A review. J. Muscle Foods., 1:217-243.
  10. Girolami, A., Napolitano. F., Faraone. D. and Braghieri. A. (2013). Measurement of meat color using a computer vision system Meat Sci., 93:111-118.
  11. Honikel, K.O. (1998). Reference methods for the assessment of physical characteristics of meat. Meat Sci.,49(4):447-457.
  12. Jacob, R.H. and Thomson. K.L. (2012). The importance of chill rate when characterizing colour change of lamb meat during retail display. Meat Sci., 90:478-484.
  13. Juniper, D.T., Phipps R.H., Ramos-Morales. E. and Bertin. G. (2009). Effects of dietary supplementation with selenium enriched yeast or sodium selenite on selenium tissue distribution and meat quality in lambs. Anim. Feed Sci. Technol., 149:228-239.
  14. Komprda, T., Kuchtík. J., Jarošová. A., Draèková. E., Zemánek. L. and Filipèík. B. (2012). Meat quality characteristics of lambs of three organically raised breeds. Meat Sci., 91:499-505.
  15. Kuchtík, J., Zapletal. D. and Šustová. K. (2012). Chemical and physical characteristics of lamb meat related to crossbreeding of Romanov ewes with Suffolk and Charollais sires. Meat Sci., 90:426-430.
  16. Laguerre, M., Lecomte. J. and Villeneuve. P. (2007). Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges. Progress Lipid Res., 46:244-282.
  17. Li, Y. and Liu. S. (2012). Reducing lipid peroxidation for improving colour stability of beef and lamb: on-farm considerations. J. Sci. Food Agri. 92:719-726.
  18. Mancini, R.A. and Hunt. M.C. (2005). Current research in meat color. Meat Sci. 71:100-112.
  19. Mateo, R.D., Spallholz. J.E., Elder. R., Yoon. I. and Kim. S.W. (2007). Efficacy of dietary selenium sources on growth and carcass characteristics of growing-finishing pigs fed diets containing high endogenous selenium. J. Anim. Sci., 85:1177-1183.
  20. Norma Oficial Mexicana NOM-033-ZOO-(1995), Sacrificio humanitario de los animales domésticos y silvestres.
  21. NRC. (2007). Nutrient Requirements of Small Ruminants. National Academy Press. Washington, D. C.
  22. Ripoll, G., M. Joy. and Muñoz. F. (2011). Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat. Meat Sci., 87:88-93.
  23. Schaefer, D.M., Q. Liu., Faustman. C. and Yin. M. (1995). Supranutritional Administration of Vitamins E and C Improves Oxidative Stability of Beef. J. Nutr., 125:1792S-1798S.
  24. Skøivanová, E., Marounek. M., De Smet. S., and Raes. K. (2007). Influence of dietary selenium and vitamin E on quality of veal. Meat Sci., 76:495-500.
  25. Stadtman, E.R. and Levine. R.L. (2003). Free radical-mediated oxidation of free amino acids and amino acid residues in proteins. Amino Acids., 25:207-218.
  26. Troy, D.J. and Kerry. J.P. (2010). Consumer perception and the role of science in the meat industry: review. Meat Sci., 86:214–226.
  27. Vignola, G., Lambertini. L., Mazzone. G., Giammarco. M., Tassinari. M., Martelli. G. and Bertin. G. (2009). Effects of selenium source and level of supplementation on the performance and meat quality of lambs. Meat Sci., 81:678-685.
  28. Zhan, X., Wang. M. , Zhao. R., Li. W. and Xu. Z.(2007). Effects of different selenium source on selenium distribution, loin quality and antioxidant status in finishing pigs. Anim. Feed Sci. Technol., 132:202-211.
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Indian Journal of Animal Research
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    volume 49 issue 5 (october 2015) : 652-657,   Doi: 10.18805/ijar.5578

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

    Y
    Yamel Libién-Jiménez
    M
    María D. Mariezcurrena-Berasain
    J
    Jorge Lugo De la Fuente
    A
    Abdelfattah Z.M. Salem Ahmed E. Kholif
    R
    Rocío Vaca-Paulín
    M
    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 (2025). 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.

    REFERENCES

    1. Abril, M., Campo. M.M., Önenç. A., Sañudo. C., Albertí. P. and Negueruela. A.I. (2001). Beef colour evolution as a function of ultimate pH. Meat Sci., 58: 69-78.
    2. Agunbiade, S.O., Akintobi. O.A. and Ighodaro. O.M. (2010). Some Biochemical and Organoleptic changes due to Microbial growth in Minced Beef packaged in Alluminium polyethylene trays and Stored under Chilled condition. Life Sci. J., 7(2): 47-51.
    3. Bekhit, A.E.D. and Faustman. C. (2005). Metmyoglobin reducing activity: review. Meat Sci., 71:407-439.
    4. Cai, S.J., Wu., C.X., Gong L.M., Song T., Wu. H. and Zhang L.Y. 2012. Effects of nano-selenium on performance, meat quality, immune function, oxidation resistance, and tissue selenium content in broilers. Poultry Sci., 91:2532- 2539.
    5. Contini, C., Álvarez. R., O’Sullivan. M., Dowling. D.P., Óg. S.G. and Monahan. F.J. (2014). Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat. Meat Sci., 96:1171-1176.
    6. Daun, C. and Åkesson. B. (2004). Comparison of glutathione peroxidase activity, and of total and soluble selenium content in two muscles from chicken, turkey, duck, ostrich and lamb. Food Chem., 85:295-303.
    7. Devine, C.E., Graafhuis. A.E., Muir. P.D. and Chrystall. B.B. (1993). The effect of growth rate and ultimate pH on meat quality of lambs. Meat Sci., 35(1):63-77.
    8. Estévez, M. (2011). Protein carbonyls in meat systems: A review. Meat Sci., 89:259-279.
    9. Faustman, C. and Cassens. R.G. (1990). The biochemical basis for discoloration in fresh meat: A review. J. Muscle Foods., 1:217-243.
    10. Girolami, A., Napolitano. F., Faraone. D. and Braghieri. A. (2013). Measurement of meat color using a computer vision system Meat Sci., 93:111-118.
    11. Honikel, K.O. (1998). Reference methods for the assessment of physical characteristics of meat. Meat Sci.,49(4):447-457.
    12. Jacob, R.H. and Thomson. K.L. (2012). The importance of chill rate when characterizing colour change of lamb meat during retail display. Meat Sci., 90:478-484.
    13. Juniper, D.T., Phipps R.H., Ramos-Morales. E. and Bertin. G. (2009). Effects of dietary supplementation with selenium enriched yeast or sodium selenite on selenium tissue distribution and meat quality in lambs. Anim. Feed Sci. Technol., 149:228-239.
    14. Komprda, T., Kuchtík. J., Jarošová. A., Draèková. E., Zemánek. L. and Filipèík. B. (2012). Meat quality characteristics of lambs of three organically raised breeds. Meat Sci., 91:499-505.
    15. Kuchtík, J., Zapletal. D. and Šustová. K. (2012). Chemical and physical characteristics of lamb meat related to crossbreeding of Romanov ewes with Suffolk and Charollais sires. Meat Sci., 90:426-430.
    16. Laguerre, M., Lecomte. J. and Villeneuve. P. (2007). Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges. Progress Lipid Res., 46:244-282.
    17. Li, Y. and Liu. S. (2012). Reducing lipid peroxidation for improving colour stability of beef and lamb: on-farm considerations. J. Sci. Food Agri. 92:719-726.
    18. Mancini, R.A. and Hunt. M.C. (2005). Current research in meat color. Meat Sci. 71:100-112.
    19. Mateo, R.D., Spallholz. J.E., Elder. R., Yoon. I. and Kim. S.W. (2007). Efficacy of dietary selenium sources on growth and carcass characteristics of growing-finishing pigs fed diets containing high endogenous selenium. J. Anim. Sci., 85:1177-1183.
    20. Norma Oficial Mexicana NOM-033-ZOO-(1995), Sacrificio humanitario de los animales domésticos y silvestres.
    21. NRC. (2007). Nutrient Requirements of Small Ruminants. National Academy Press. Washington, D. C.
    22. Ripoll, G., M. Joy. and Muñoz. F. (2011). Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat. Meat Sci., 87:88-93.
    23. Schaefer, D.M., Q. Liu., Faustman. C. and Yin. M. (1995). Supranutritional Administration of Vitamins E and C Improves Oxidative Stability of Beef. J. Nutr., 125:1792S-1798S.
    24. Skøivanová, E., Marounek. M., De Smet. S., and Raes. K. (2007). Influence of dietary selenium and vitamin E on quality of veal. Meat Sci., 76:495-500.
    25. Stadtman, E.R. and Levine. R.L. (2003). Free radical-mediated oxidation of free amino acids and amino acid residues in proteins. Amino Acids., 25:207-218.
    26. Troy, D.J. and Kerry. J.P. (2010). Consumer perception and the role of science in the meat industry: review. Meat Sci., 86:214–226.
    27. Vignola, G., Lambertini. L., Mazzone. G., Giammarco. M., Tassinari. M., Martelli. G. and Bertin. G. (2009). Effects of selenium source and level of supplementation on the performance and meat quality of lambs. Meat Sci., 81:678-685.
    28. Zhan, X., Wang. M. , Zhao. R., Li. W. and Xu. Z.(2007). Effects of different selenium source on selenium distribution, loin quality and antioxidant status in finishing pigs. Anim. Feed Sci. Technol., 132:202-211.
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