Use of Selenium-enriched olive leaves in the feed of growing rabbits: Effect on oxidative status, mineral profile and Selenium speciation of Longissimus dorsi meat

Gian Maria Beone, Maria Chiara Fontanella, Simona Mattioli, Alessandro Dal Bosco, Joana Margarida Machado Duarte, Roberto D'Amato, Cesare Castellini, Daniela Beghelli, Luca Regni, Daniela Businelli, Massimo Trabalza-Marinucci, Primo Proietti

Risultato della ricerca: Contributo in rivistaArticolo in rivista

9 Citazioni (Scopus)

Abstract

In the present study the use of Selenium-fortified olive leaves as potential dietary source of Se in rabbit nutrition was evaluated. Sixty New Zealand White rabbits (35 days of age) were randomly assigned to the following dietary treatments: standard diet (C), and C supplemented with either 10% olive leaves (OL) or 10% Selenium-fortified olive leaves (SeOL; 100 mg/L of foliar spray sodium selenate solution). At 70 days of age, 10 rabbits per group were slaughtered and the oxidative status, mineral profile and Selenium speciation of Longissimus dorsi meat was analyzed. Meat of the SeOL group exhibited better oxidative status (lower TBARS, higher GPx and α-tocopherol values) and a 5-fold higher Se content compared to that of the other treatments. The main Se form was SeMet (7-fold higher in the SeOL group), followed by SeCys2. The present trial demonstrates the possibility of using agro-industrial by-products as ingredients in rabbit feeds, thereby enriching meat bioactive compound content.
Lingua originaleEnglish
pagine (da-a)98-105
Numero di pagine8
RivistaJournal of Trace Elements in Medicine and Biology
DOI
Stato di pubblicazionePubblicato - 2019

Keywords

  • Minerals
  • Olea europaea
  • Organic selenium
  • Oxidative status
  • Rabbit meat
  • Selenium

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