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Phenotypic blood glutathione concentration and selenium supplementation interactions on meat colour stability and fatty acid concentrations in Merino lambs

Liu, S.M., Sun, H.X., Jose, C.G., Murray, A., Sun, Z.H., Briegel, J.R., Jacob, R. and Tan, Z.L. (2011) Phenotypic blood glutathione concentration and selenium supplementation interactions on meat colour stability and fatty acid concentrations in Merino lambs. Meat Science, 87 (2). pp. 130-139.

Link to Published Version: http://dx.doi.org/10.1016/j.meatsci.2010.09.011
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Abstract

The interaction between blood glutathione (GSH) and supplementation of selenium (Se, 2.5 mg/kg diet) on meat colour and fatty acids concentrations was studied. Forty eight Merino lambs selected for high blood GSH (HGSH) or low GSH (LGSH) concentration were used. They were fed individually with or without Se supplement for 8 weeks. There were interactions (P< 0.05) between GSH and Se on the colour stability (as w630 nm/w580 nm ratio) of m. longissimus (LD), m. semimembranosus (SM) and m. semitendinosus. Without Se supplementation the ratio was higher in HGSH than LGSH group. However, the difference was reduced with Se supplement. Polyunsaturated and n-3 fatty acids in SM and LD were higher in HGSH than in LGSH group (P< 0.05), and did not change with Se supplement. Se supplementation increased Se content in LD (P< 0.001) and the lungs (P< 0.05), but had no influence in the heart.

Publication Type: Journal Article
Murdoch Affiliation: School of Veterinary and Biomedical Sciences
Publisher: Elsevier BV
Copyright: © 2010 The American Meat Science Association.
URI: http://researchrepository.murdoch.edu.au/id/eprint/3564
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