Please use this identifier to cite or link to this item:
|Title:||Effect of organic selenium-enriched yeast supplementation in finishing sheep diet on carcasses microbiological contamination and meat physical characteristics||Authors:||GISELA VELAZQUEZ GARDUÑO
Maria Antonia Mariezcurrena Berasain
Abdelfattah Zeidan Mohamed Salem
ANA TARIN GUTIERREZ IBAÑEZ
LUZ RAQUEL BERNAL MARTINEZ
DORA LUZ PINZON MARTINEZ
Ahmed E. Kholif
María Dolores Mariezcurrena Berasain
|Keywords:||Coliforms;Selenium;Sheep carcasses;info:eu-repo/classification/cti/6||Publisher:||Italian Journal of Animal Science||Project:||Vol.;14
|Description:||The aim of the current study was to evaluate the effect of feeding Pelibuey sheep on diet supplemented with different doses of organic selenium (Se)-enriched yeast on carcasses microbiological contamination and meat physical characteristics. The experiment was conducted during the finishing stage of 18 female sheep and lasted for 60 days. In a complete randomized design, sheep were distributed to one of three treatments: the control without Se-yeast (T1), the control supplemented with Se-yeast at 0.35 mg Se/kg DM (T2), and control supplemented with Se-yeast at 0.60 mg Se/kg DM (T3). The yeast product used was Selyeast 3000TM yeast (LFA Lesaffre, Toluca, Mexico) with a Se concentration of 3000 ppm (mg/kg). Lambs were slaughtered at the end of the experiment at an average weight of 39.5±4.41 kg and samples were taken for microbiological analysis. There were no differences between treatments (P>0.05) and the aerobic plate counts for T1, T2 and T3 had indexes of 0.10, 0.08 and 0.08 log10 CFU/cm2 , respectively. Total coliform counts obtained were 0.13, 0.10 and 0.09 log10 CFU/cm2 for T1, T2 and T3, respectively, and the faecal coliform counts were 0.09 log10 CFU/cm2 for T1, 0.06 log10 CFU/cm2 for T2 and 0.07 log10 CFU/cm2 for T3. No significant effects (P>0.05) were observed for carcasses physical characteristics of microbial growth, initial and ultimate pH and temperature, colour values and water holding capacity. It can therefore be concluded that organic Se-enriched yeast did not affect carcasses bacterial proliferation or meat physical characteristics.
The authors wish to acknowledge the financial support to Mexican National Council for Science and Technology (CONACYT) Key Project 000000000116234
|Appears in Collections:||Producción|
Show full item record
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.