Selenium And Carcass

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The aim of this study is to evaluate the effect of different levels of selenium (Se, Sodium Selenite) on carcass characteristics of Karadi ram lambs. Fifteen individual lambs were randomly allocated to three treatments (5 lambs for each treatment), control group T1 (0 mg Se /kg BW), low level T2 (0.15 mg Se /kg BW) and high level T3 (0.25 mg Se /kg BW) which were put in an empty gelatin capsules and was orally given to the lambs weekly. The results showed that the effect of the different amount of Se orally intake on slaughter weight (SW), empty body weight (EBW), dressing percentages (hot carcass weight on empty body weight (HCW/EBW), cold carcass weight on SW (CCW/SW) and (CCW/EBW), carcass length and rib eye area, all adipose fat tissues,…show more content…
Selenium when included in the feed was beneficial for carcass and sensory characteristics (Liu et al., 1995). The alternative sources of selenium have prompted many researches to determine which form of selenium supplementation for dietary purposes would be the most efficient in the nutrition of farm animal. The importance of Se is mainly related with its role as an essential part of the glutathione peroxidases (GSH-Px) which supply a defence against oxidative stress by catalyzing the reduction of organic hydroperoxides that react with the selenol group of selenocysteine (Hardy and Hardy, 2004). Consequently an adequate intake of Se is needed to decrease the danger of cardiovascular disease, immunodeficiency, cancer, myopathy and other selenium deficiency syndromes (Hartikainen, 2005). In ruminant, and particularly in lambs, selenium deficiency has been associated to a number of diseases, which include inhibition of immunity and white muscle disease (Rock et al.,…show more content…
Therefore, the objective of this study, which was undertaken on Karadi lambs, was to compare the effectsof Se- Selenite at different levels as inorganic Se source orally given on slaughter weight, hot carcass, cold carcass, empty body weights, weight of cuts, elementary tract content weights, dressing percentages, empty dressing percentages and full dressing percentage, tissues fat weight, tissue in leg cuts percentages (Lean, Fat and Bone), lean: bone ratio, lean: fat ratio, fat thickness, rib eye area, and chemical composition of

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