Influence of dietary selenium and vitamin E on quality of veal

Three groups of six calves each were fed a milk replacer and a starter concentrate for 15 weeks. Calves of the first group received the basal diet containing selenium (Se) and vitamin E at 0.095–0.128 mg and 30–33 mg per kg of total solids, respectively. Calves of the second group received the basal diet supplemented with Se-enriched yeast to increase dietary Se concentration to 0.50 mg/kg. The third group of calves received the latter diet supplemented with vitamin E to increase its concentration to 100 mg/kg. There was no effect of diet on growth rate, digestibility of dry matter and Se, chemical composition of meat (M. Longissimus thoracis et lumborum), meat colour and fatty acid profile of meat lipids. The Se supplementation significantly increased Se concentration in muscle from 0.21 to 0.43 mg/kg. The activity of glutathione peroxidase (GSH-Px) in muscle and liver tissue of Se-supplemented animals was increased by 56% and 67%, respectively, compared to the control. The combined supplementation of vitamin E and Se significantly improved the lipid stability of meat compared to the control diet, but not compared to the Se-supplemented diet. It can be concluded that dietary Se supplementation increases the concentration of Se and the GSH-Px activity in meat, but has limited potential for improving meat oxidative stability.