REVIEW PAPER
Effect of dietary selenium supplementation
(organic and inorganic) on carcass characteristics
and meat quality of ruminants: a meta-analysis
1
National Research and Innovation Agency of Indonesia, Research Center for Food Technology and Processing,
55861 Gunungkidul, Indonesia
2
National Research and Innovation Agency of Indonesia, Research Center for Animal Husbandry, 16915 Bogor, Indonesia
3
IPB University, Faculty of Animal Science, Animal Feed and Nutrition Modeling (AFENUE) Research Group,
16680 Bogor, Indonesia
4
IPB University, Faculty of Animal Science, Department of Animal Nutrition and Feed Technology, 16680 Bogor, Indonesia
5
Universitas Gadjah Mada, Faculty of Animal Science, Department of Animal Products Technology, 55281 Sleman, Indonesia
Publication date: 2023-01-31
Corresponding author
T. Wahyono
Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia
Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia
J. Anim. Feed Sci. 2023;32(2):127-137
KEYWORDS
TOPICS
ABSTRACT
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.
ACKNOWLEDGEMENTS
We would like to thank the Animal Feed and
Nutrition Modelling Research Group, Faculty of
Animal Science, IPB University, Indonesia for providing
a platform for collaboration between research
fellows across various institutions. This research was
also the result of collaboration between the Research
Center for Food Technology and Processing, and the
Research Center for Animal Husbandry, National
Research and Innovation Agency of Indonesia.
CONFLICT OF INTEREST
The Authors declare that there is no conflict of
interest.
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