Evaluation of the nutritional quality of veal supplemented with organic selenium and its effect on selenium status of people

Authors

  • Klára Vavriší­nová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Husbandry, Tr. A. Hlinku 2, 949 76 Nitra
  • Jana Mrázová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Human Nutrition, Tr. A. Hlinku 2, 949 76 Nitra
  • Ondřej Bučko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, of Animal Husbandry, Tr. A. Hlinku 2, 949 76 Nitra
  • Petra Lenártová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Jana Moravčí­ková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Husbandry, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/569

Keywords:

organic selenium, supplementation of veal, veal quality, selenium status, lipid profile of poeple

Abstract

In the first stage of our research we found out a higher content of selenium in the meat of calves of experimental group (with added the organic form of selenium to the feed mixture) compared to control group (fed without organic form of selenium). In the second stage of our research we focused on monitoring the impact of selenium enriched veal meat and on selenium concentration in blood serum and the selected biochemical parameters of lipid spectrum of the experimental group of volunteers. Ten people who were participating in the research were at the age range between 29 - 56 years. All the volunteers consumed veal meat enriched with organic selenium for 4 weeks. Before starting the experiment we took venous blood of the volunteers and this blood was considered as a control sample of selenium in blood serum of the experimental group. Selenium concentration in blood serum of the examined group was determined by an average of 58.31 ±5.36 mg.L.-1 and none of them reached the optimal level of selenium. Consequently, we carried out the additional blood sampling after 2 and 4 weeks of the consumption of veal meat. There was registered a slight increasing of selenium status, whereas after the finishing the consumption, we determined the average selenium concentration in blood serum of the experimental group 60.73 ±4.05 mg.L-1. The evaluation of lipid profile of the experimental group showed (after input blood sampling) higher values of total cholesterol level and lower levels of HDL cholesterol. This fact shows the higher risk of starting the cardiovascular diseases. Reported research results didn't show statistically significant changes of blood lipid spectrum of the experimental group. We concluded that the consumption of supplemented veal meat can positively affect the level of selenium in our body and thereby increase it can increase the protective effect against the influence of free radicals.

Downloads

Download data is not yet available.

References

Hegedus, O., Hegedusová, A., Šimková, S. 2007. Selenium as biogenic element (In Slovak: Selén ako biogénny prvok). Nitra : UKF, 2007. 75 p. ISBN 978-80-8094-168-0.

Combs, G. F. 2001. Selenium in global food systems. British Journal of Nutrition, vol. 85, no. 5, p. 517-547. https://doi.org/10.1079/BJN2000280

PMid:11348568

Elassal, G., Samy, H., Said, M., Elbatrawy, S. 2014. Significance of selenium levels in non - small cell lung cancer patients. Egyptian Journal of Chest Diseases and Tuberculosis, vol. 63, no. 4, p. 1019-1023. https://doi.org/10.1016/j.ejcdt.2014.07.012

Ermidou-Pollet, S., Silagyi, M., Pollet, S. 2005. Problems associated with the determination of trace element status and trace element requirements - a mini review. Trace Element and Electrolytes, vol. 22, no. 4, p. 105-113. https://doi.org/10.5414/TEP22105

Ferenčík, M., Abringer, L. 2002. The effect of selenium and zinc on the immune system (In Slovak: Vplyv selénu a zinku na imunitný system). Klinická imunológia a alergológia, ed. 12, no. 2, p. 9-18.

Fisinin, V. I., Papazyan, T. T., Surai, P. F. 2009. Producing selenium-enriched eggs and meat to improve the selenium status of the general population. Critical Reviews in Biotechnology; vol. 29, no. 1, p. 18-28. https://doi.org/10.1080/07388550802658030

PMid:19514900

Lagin, L., Bobček, B., Obtulovič, P., Mrázová, J., Bučko, O. 2009. Quality pork meat with added organic selenium compound to the feed for pigs (In Slovak: Kvalita bravčového mäsa s prídavkom organického selénu do kŕmnej zmesi ošípaných). Acta fytotechnica et zootechnica, special no., p. 337-341.

Lukáč, N., Massányi, P. 2007. Effect of trace elements in the immune system (In Slovak: Vplyv stopových prvkov na imunitný system). Epidemiologie, mikrobiologie, imunologie, vol. 56, no. 1, p. 3-9.

Lyons, M. P., Tapazyan, T. T., Surai, P. F. 2007. Selenium in Food Chain and Animal Nutrition: Lessons from Nature. Asian-Australasian Journal of Animal Science, vol. 20, no.7, p. 1135-1155. https://doi.org/10.5713/ajas.2007.1135

Maďarič, A., Kadrabová, J. 1998. Selenium in food and the possibility of selenium supplementation in the Slovak population (In Slovak: Selén v potravinách a možnosť jeho suplementácie u slovenskej populácie). Bulletin of Food Research, vol. 37, no.1, p. 11-17.

Marounek, M. Skřivanová, E., Skřivanová, V. 2006. Selenium content and antioxidant status in tissues of veal calves fed a diet supplemented with selenium yeast. Slovak Journal of Animal Science, vol. 39, no.1-2, p. 51-54.

Pavlata, L., Pechová, A., Illek, J. 2002. Practical recommendations for the diagnosis of selenium deficiency in cattle in the Czech Republic (In Czech: Praktická doporučení pro diagnostiku karence selenu u skotu v České republice). Veterinářství, vol. 52, p. 170-173.

Rayman, M. P. 2011. Effect of Supplementation With High- Selenium Yeast on Plasma Lipids: A Randomized Trial. Annals of Internal Medicine, vol. 154, no. 10, p. 656-665. https://doi.org/10.7326/0003-4819-154-10-201105170-00005

PMid:21576533

Rayman, M. P. 2012. Selenium and human healt. The Lancet, vol. 379, no. 9822, p.1256-1268. https://doi.org/10.1016/S0140-6736(11)61452-9

Střítecká, H., Hlúbik, P., Nováková, J. 2009. Serum selenium in a group of 386 volunteers from the Czech Republic Rescue Fire Brigades. Mediterranean Journal of Nutrition and Metabolism, vol. 2, no 2, p. 133-138. https://doi.org/10.1007/s12349-009-0049-0

Thomson, C. D. 2004. Assessment of requirements for selenium and adequacy of selenium status: a review. Eururopean Journal of Clinical Nutr., vol. 58, no. 3, p. 391-402. https://doi.org/10.1038/sj.ejcn.1601800

PMid:14985676

Williams, P. G. 2007. Nutritional composition of red meat. Nutrition and Dietetics, vol 64, Suppl. 4, p.113-119. https://doi.org/10.1111/j.1747-0080.2007.00197.x

Downloads

Published

2016-04-12

How to Cite

Vavriší­nová, K. ., Mrázová, J. ., Bučko, O. ., Lenártová, P. ., & Moravčí­ková, J. . (2016). Evaluation of the nutritional quality of veal supplemented with organic selenium and its effect on selenium status of people. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 176–180. https://doi.org/10.5219/569

Most read articles by the same author(s)

1 2 3 > >>