Selenium from Se-enriched lactic acid bacteria as a new Se source for growing-finishing pigs

The goal of the trial was to determine the efficacy of Se from Se-enriched lactic acid bacteria in accumulation of Se in the muscle tissue and to evaluate its effect on meat quality in finisher pigs. In group I (n = 12) the feed was supplemented with inorganic sodium selenite, in group II (n = 12) with Se from Se-lactic acid bacteria, in group III (n = 12) with Se from Se-enriched yeast and pigs in group IV (n = 11) were fed non-supplemented basal diet. The experimental feed mixtures were supplemented with 0.3 mg Se per kg and were fed for a period of 3 month before slaughter. The use of Se from Se-enriched lactic acid bacteria resulted in comparable accumulation of Se in the muscle tissue as with sodium selenite, and in lower accumulation in comparison with Se from Se-enriched yeast. We did not find any differences in parameters of meat quality among experimental groups. It is concluded that Se from Se-enriched lactic acid bacteria has a comparable accumulation in the muscle tissue as sodium selenite and it does not negatively influence the meat quality.