Effects of Different Dietary Selenium Sources on the Meat Quality and Antioxidant Capacity of Yellow Catfish (Pelteobagrus fulvidraco)

Zheng Chen; Haokun Liu; Cui Liu; Shuzhan Fei; Xiaomin Hu; Dong Han; Junyan Jin; Yunxia Yang; Xiaoming Zhu; Shouqi Xie

doi:10.1155/2023/7981183

Effects of Different Dietary Selenium Sources on the Meat Quality and Antioxidant Capacity of Yellow Catfish (Pelteobagrus fulvidraco)

Aquac Nutr. 2023 Jul 29:2023:7981183. doi: 10.1155/2023/7981183. eCollection 2023.

Authors

Zheng Chen^{1

2}, Haokun Liu¹, Cui Liu¹, Shuzhan Fei¹, Xiaomin Hu^{1

2}, Dong Han^{1

2}, Junyan Jin^{1

2}, Yunxia Yang¹, Xiaoming Zhu¹, Shouqi Xie^{1

2

3}

Affiliations

¹ State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China.
² University of Chinese Academy of Sciences, Beijing 100049, China.
³ The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100101, China.

Abstract

To assess the effect of dietary selenium (Se) sources on the meat quality and antioxidant capacity of yellow catfish (Pelteobagrus fulvidraco), sodium selenite (Na₂SeO₃), Se yeast, and selenium-enriched Spirulina platensis (Se-SP) were supplemented in the control diet at 0.30 mg Se/kg feed to formulate four diets. The experimental period lasted 50 days. The results showed that Se levels in the plasma, liver, muscle, and whole body were significantly increased by dietary Se yeast supplementation (P < 0.05) but showed no change in response to Na₂SeO₃ (P > 0.05). The three types of Se all increased the firmness and decreased the fracturability of the muscles (P < 0.05), but only Na₂SeO₃ resulted in higher springiness, flexibility, stringiness, and stickiness (P < 0.05). In addition, the muscle n-3 polyunsaturated fatty acid (PUFA) content was increased by Se yeast (P < 0.05). Regarding antioxidant capacity, dietary Se yeast and Se-SP supplementation improved hepatic glutathione peroxidase activity but decreased hepatic malondialdehyde content (P < 0.05). Given these results, Se yeast was found to be the optimal source of Se for yellow catfish for higher tissue retention, antioxidant capacity, and PUFA levels. Dietary Se is an effective way to regulate the meat quality and antioxidant capacity of yellow catfish.