EFFECT OF SELENIUM-ENRICHED YEAST AND SODIUM SELENITE ON FINISHING PIGS DIETS ON INTRAMUSCULAR FAT AND FATTY ACIDS

The aim of this study was to determine the effect of adding organic selenium (sodium selenide) and inorganic (selenium-enriched yeast) in finishing pigs diets on the intramuscular fat content and fatty acids in the semimembranosus and longissimus dorsi muscle. A total of 48 crossbred (Pic 337x (Camborough 22) end stages were fed with ground corn and soybean meal. The diet was fortified with Se, in three treatments, T0 = 0ppm, T1 = 0.45 ppm T2 =0.45 ppm, yeast and sodium selenide slaughtered with a final weight of 110 ± 5 kg. Fat content was determined in samples of semimembranosus and longissimus dorsi muscle with the modified ISO 1443 standard, the fatty acids were determined by gas chromatography. The variance analysis was done by means of an ANOVA 3x2 factorial arrangement in which the variables of study were sex: male and female, source of Se: organic and inorganic; Se dose: 0 and 0.45 ppm. All the aforementioned variables were applied to each type of muscle: semimembranosus and dorsi). The results showed significant differences with respect of the fatty acids, they showed a significant difference (P ≤ 0.05) increasing the concentration of the following fatty acids in the longisimus dorsi muscle: C16, C18, C18: 2. In regarding with the semimembranosus muscle, there were no significant differences with respect of the treatments, but the variable gender showed that males were heavier slaughter