Excential Selenium 4000 – effects on meat quality
The different effects of sodium selenite and L-selenomethionine (Excential Selenium 4000, Orffa Additives BV) on the production, blood parameters and meat quality of Bonsmara bull calves were recently investigated in a South African trial. The study included 24 calves (seven months of age) that were transported to the experimental trial facility Rumen-8 (Bethlehem, South Africa) after finishing a grower period of 60 days at a commercial feedlot. Upon arrival at the research station, the animals completed an adaptation period of ten days, after which they were divided into two groups, subdivided into three subgroups per treatment based on body weight. Both groups were fed total mixed ration (TMR) supplemented with 5,25 mg Se/head/day. The diets only differed in the type of selenium, which was either sodium selenite or Excential Selenium 4000, for the control and treatment group respectively. In order to ensure similar selenium intake between animals, feed intake was limited to 10 kg dry matter per day. The trial lasted for 47 days, after which the animals were slaughtered and meat quality was measured.
“Excential Selenium 4000 improves meat quality and reduces stress”
After slaughter, some important parameters of meat quality were determined; i.e., instrumental tenderness, purge and final pH. Instrumental tenderness was determined using Warner Bratzler Shear Force (WBSF) at 3 and 14 days after slaughter. Lower WBSF values indicate a higher tenderness. Tenderness was shown to be significantly higher for the group receiving Excential Selenium 4000 compared to the control group at day 14 after slaughter, WBSF values were 2,8 and 3,7 respectively (P = 0,01). This indicates less tough meat and highest consumer satisfaction.
Acceptable levels of purge for consumers are below 2,0%. Both groups showed acceptable levels of purge, however the control group showed a level of purge just under 2,0%, while the treatment group showed 0,5% less purge (Figure 2). This indicates juicier steaks and higher consumer satisfaction. Lower levels of purge result in more sellable meat and therefore allows for higher profits.