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

Authors

  • Klára Vavriší­nová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Husbandry, Tr. A. Hlinku 2, 949 76 Nitra
  • Jana Mrázová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Human Nutrition, Tr. A. Hlinku 2, 949 76 Nitra
  • Ondřej Bučko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, of Animal Husbandry, Tr. A. Hlinku 2, 949 76 Nitra
  • Petra Lenártová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Jana Moravčí­ková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Husbandry, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/569

Keywords:

organic selenium, supplementation of veal, veal quality, selenium status, lipid profile of poeple

Abstract

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 ±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 ±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.

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References

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Published

2016-04-12

How to Cite

Vavriší­nová, K. ., Mrázová, J. ., Bučko, O. ., Lenártová, P. ., & Moravčí­ková, J. . (2016). Evaluation of the nutritional quality of veal supplemented with organic selenium and its effect on selenium status of people. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 176–180. https://doi.org/10.5219/569

Issue

Vol. 10 No. 1 (2016): Potravinarstvo

Section

Articles

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This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

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