EFFECT OF SELENIUM SUPPLEMENTATION ON PIG PRODUCTION PROPERTIES, ANTIOXIDANT STATUS AND MEAT QUALITY

Food containing functional ingredients to achieve a positive effect on health and reducing the risk of infection is increasing production. It is also very important to improve the quality of pork with respect to change the genetic makeup of pigs that raised leanness, being inversely correlated with the quality of meat. This study monitored the effectiveness of addition of higher doses of organic selenium in the diet of fattening pigs in relation to their growth, immunity, antioxidant power, the quality of meat and possibility of meat enriching with selenium. The experiment was carried out on 100 pigs (crossbred WJxSLxP) of both sexes, from 28 kg to 98 kg body weight during a period of 98 days. Piglets fed the finished feed mixture for fattening up to 60 kg (ST-1) and a mixture for fattening up to 100 kg (DM-2) in addition, by the groups as follows: K-0. 3 mg/kg organic selenium, P1-0.5 mg/kg inorganic selenium, P2-0.5 mg/kg organic selenium, P3-0.5 mg/ kg organic selenium +0.2% zeolite clinoptilolite treated vibrotehnology and P4-gradual increase in selenium so that the concentration of the last month was 0.7 mg/ kg diet of organic selenium. All groups of pigs fed high concentration of organic selenium had a higher proportion of lymphocytes, especially CD4 T lymphocytes. Glutathione peroxidase activity was higher in all groups fed elevated selenium levels and significantly higher in the P3 and P4 groups 71st and 98th days of the trials. Glutathione reductase was significantly higher in the P3 and P4 group 98th days compared to the control. Antioxidant indicators suggested increased antioxidant protection in groups supplemented with 0.5 ppm organic selenium and selenium formulations of the same with the addition of zeolite under stress intensive pig production. No differences were found in the products of lipid peroxidation (TBARS) in raw meat or in meat after a week in refrigerator storage. By histological examination statistically higher level of dark fibers with 0.5 ppm organic selenium dietary addition (P2) was determined in relation to the control. All groups fed higher selenium concentration had more oxidative fibers which affect on slower pH drop, less lactate and less pale, soft and exudative pork. Addition of organic selenium at a dose of 0.5 ppm alone and with the addition of zeolite showed an immune response raise, higher antioxidant protection and greater increase of selenium in meat production in terms of foods having characteristics of functional food