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

• Main Authors: Klára Vavrišínová, Jana Mrázová, Ondřej Bučko, Petra Lenártová, Jana Moravčíková
• Format: Article
• Language: English
• Published: HACCP Consulting 2016-05-01
• Series: Potravinarstvo
• Subjects: organic selenium; supplementation of veal; veal quality; selenium status; lipid profile of poeple
• Online Access: http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/569

<span style="font-family: Times New Roman; font-size: small;"> </span><div style="mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 432.05pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: auto; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 49.65pt; mso-element-top: 57.5pt; mso-height-rule: exactly;"><table style="height: 554px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td height="554" align="left" valign="top"><p>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 &plusmn;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 &plusmn;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.</p></td></tr></tbody></table> <br /></div><span style="font-family: Times New Roman; font-size: small;"> </span>