Effect of dietary selenium supplementation (organic and inorganic) on carcass characteristics and meat quality of ruminants: a meta-analysis

The objective of this study was to evaluate the effects of dietary selenium supplementation (organic and inorganic) on carcass characteristics and meat quality in ruminants. The data sources for this meta-analysis originated from several databased (Scopus, PubMed, and Google Scholar), searched for the keywords: selenium, supplementation, meat, cattle, goat and/or sheep. The results of meta-analysis were statistically analysed using mixed model methodology. After assessing compliance with the objectives of the work and research topic, a total of 19 articles (out of 26 studies) were selected and included in the database. Individual studies were treated as random effects, whereas Se levels were considered fixed effects. The results showed that Se supplementation increased hot carcass weight and rib eye area (P < 0.01). The weight of the fore shank and testicles was also increased due to Se supplementation (P < 0.05); however, dietary Se addition decreased rib and lung weight (P < 0.05). With regard to meat quality, Se addition increased total Se level in meat (P < 0.01), decreased the concentration of thiobarbituric acid reactive substances and cooking loss percentage (P < 0.05). However, the addition of Se did not affect the majority of carcass cuts (saddle, breast, loin, legs, and rack), which had similar proximate parameter values and cholesterol levels. It can be concluded that Se supplementation can improve carcass and meat quality in ruminants.

Automated summary

The objective of this study was to evaluate the effects of dietary selenium supplementation on carcass characteristics and meat quality in ruminants. The results showed that selenium supplementation increased hot carcass weight and rib eye area. Selenium addition also increased the weight of the fore shank and testicles, but decreased rib and lung weight. In terms of meat quality, selenium addition increased total selenium level, decreased the concentration of thiobarbituric acid reactive substances and cooking loss percentage.