Dietary selenized yeast increases the selenium content whereas organic iron (sqm) has no effect on the iron content of pork

Jayasooriya, S.D., Pluske, J.ORCID: 0000-0002-7194-2164, Cox, M.L., Cadogan, D.J., Ponnampalam, E.N., McIntosh, G.H. and Dunshea, F.R. (2007) Dietary selenized yeast increases the selenium content whereas organic iron (sqm) has no effect on the iron content of pork. In: Manipulating Pig Production XI. Proceedings of the 11th Australasian Pig Science Association (APSA) Biennial Conference, 25 - 28 October, Brisbane, Australia p. 32.

Abstract

The human health benefits of dietary selenium (Se) and iron (Fe) are well established (Rayman, 1997; Kristensen et al., 2005). Meat and meat products are primary sources of dietary Se and iron for humans. Pork from Se and Fe-supplemented pigs may provide an additional source of these nutrients. However, the effects of supplementation of Se and iron on their status in muscles and effects on pork quality are not clearly defined. This study examined the effects of dietary Se and Fe supplementation on the Se and Fe status and meat quality of pork.

Item Type:	Conference Paper
Murdoch Affiliation(s):	School of Veterinary and Biomedical Sciences
Publisher:	Australasian Pig Science Association
Copyright:	© 2007 Australasian Pig Science Association (Inc)
URI:	http://researchrepository.murdoch.edu.au/id/eprint/28022

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