Influence of dietary selenium source on growth performance, and carcass and meat quality characteristics in pigs

Abstract

Inorganic (sodium selenite) and organic (selenium-enriched yeast) dietary selenium sources were compared in a performance study using 48 growing–finishing pigs. There was no effect of selenium source on growth and meat-quality traits. The organic selenium source reduced backfat thickness at the last lumbar vertebra, but not at other positions, and increased loin-eye area. Key words: Meat quality, pigs, selenium source