Effect of Supplementation With Selenium-Yeast on Muscle Antioxidant Activity, Meat Quality, Fatty Acids and Amino Acids in Goats

Xing-Zhou Tian; Jia-Xuan Li; Qing-Yuan Luo; Xu Wang; Mei-Mei Xiao; Di Zhou; Qi Lu; Xiang Chen

doi:10.3389/fvets.2021.813672

Effect of Supplementation With Selenium-Yeast on Muscle Antioxidant Activity, Meat Quality, Fatty Acids and Amino Acids in Goats

Front Vet Sci. 2022 Jan 25:8:813672. doi: 10.3389/fvets.2021.813672. eCollection 2021.

Authors

Xing-Zhou Tian¹, Jia-Xuan Li¹, Qing-Yuan Luo¹, Xu Wang¹, Mei-Mei Xiao¹, Di Zhou², Qi Lu¹, Xiang Chen¹

Affiliations

¹ Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang, China.
² Testing Center for Livestock and Poultry Germplasm, Guizhou Agricultural and Rural Affairs Office, Guiyang, China.

Abstract

The objective of this study was to observe the effects of selenium-yeast (SY) on growth performance, muscle antioxidant activity, meat quality, fatty acid and amino acid profiles in growing goats. A total of 18 Qianbei-pockmarked goats were assigned to three groups (six duplicates per group) by body weight (25.75 ± 1.75 kg; mean ± standard deviation) according to a completely randomized design: (1) basal diet (CON); (2) CON with 2.4 mg/kg SY (LS); and (3) CON with 4.8 mg/kg SY (HS). The results indicated that goats receiving SY did not show any differences (P > 0.05) in terms of dry matter intake, growth performance, or muscle chemical composition. In addition, dietary treatment did not affect (P > 0.05) the pH values (pH_45min and pH_24h), percentage of water loss, drip loss, or cooking loss. The HS group showed a significant increase (P < 0.05) in the dressing percentage, eye muscle area and meat color, as well as muscle total antioxidant capacity, glutathione peroxidase and 2,2-diphenyl-1-picrylhydrazyl scavenging activity levels, whereas it showed a significant drop (P < 0.05) in shear force and muscle malondialdehyde levels relative to the control. Feeding 4.8 mg/kg SY led to a significant (P < 0.05) decrease in the levels of C8:0, C14:0, C15:0, C16:0, C17:0, C18:0, C20:0 and total saturated fatty acids, whereas it led to a significant (P < 0.05) increase in C15:1 in comparison with that of the control group. Goats receiving 2.4 mg/kg SY had significantly (P < 0.05) increased C16:1, C17:1, C18:1n7, C18:2n6, C18:3n3, C20:4n6, C22:1n9, and PUFA relative to the control group. Compared with the control group, the treatment groups had higher (P < 0.05) levels of C18:1n9, C22:4, and monounsaturated fatty acids. The inclusion of 2.4 mg/kg SY induced significant (P < 0.05) increases in 4-aminobutyric acid, glutamic acid and umami amino acid concentrations compared to the control. In addition, the feeding of 4.8 mg/kg SY had significantly higher (P < 0.05) muscle serine, valine, isoleucine, leucine, ornithine hydrochloride, methionine, and tyrosine levels than the control group. Collectively, Se supplementation in the diet did not affect growth performance, muscle chemical composition, whereas it could improve meat quality, muscle antioxidant activity, fatty acid and amino acid profiles in Qianbei-pockmarked goats. This showed that the optimal accession SY level was 4.8 mg/kg under the experimental conditions of this study.

Keywords: amino acid; antioxidant activity; fatty acid; meat quality; selenium-yeast.