Приказ основних података о документу
The effect of diet selenium supplement on meat quality
Efekat dodavanja selena u hranu na kvalitet mesa
dc.creator | Joksimović-Todorović, Mirjana | |
dc.creator | Davidović, Vesna | |
dc.creator | Sretenović, Ljiljana | |
dc.date.accessioned | 2020-12-17T20:25:16Z | |
dc.date.available | 2020-12-17T20:25:16Z | |
dc.date.issued | 2012 | |
dc.identifier.issn | 1450-9156 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/2882 | |
dc.description.abstract | The health of farm animals depends on many factors and they all indicate that food plays an important role in preserving health, improving reproductive and productive characteristics and functioning of immune system. Besides numerous nutritional factors, antioxidants play a special role in the struggle for survival and good health state. An oxidative stress represents a condition induced by generating and reacting of reactive-oxygen species (ROS), and their toxic products, on different metabolic and physiological processes. The generating of ROS is induced by both endogenous and exogenous factors. In the case of the organism inability to expel the causative agents of oxidative stress they can damage cell lipids, proteins or DNA thus endangering the cell functions. Lipid peroxidation is a process which can lead to degradation of lipids and damage of cell membrane. Selenoenzyme glutathione peroxidase can protect organism from peroxidative damages, decrease the level of malondialdehyde protecting in this way a muscular tissue from oxidation. Recent research has shown that selenium has an effect of preserving sensory characteristics of meat and its texture, what is of great importance for consumers. Animal tissue incorporates supplemented selenium quickly thus it is possible to produce a selenium enriched meat and eggs. Selenium also shows positive effects on meat quality: it reduces water loss, influence the stability of colour, prolongs oxidative protection, and therefore the time of its shelf life. | en |
dc.description.abstract | Zdravlje životinja zavisi od brojnih faktora, a sve ukazuje da hrana ima važnu ulogu u očuvanju zdravlja, poboljšanju reproduktivnih i proizvodnih karakteristika i funkcionisanju imunskog sistema. Pored brojnih hranidbenih faktora, antioksidansi imaju posebnu ulogu u borbi za opstanak i dobro zdravstveno stanje. Oksidativni stres je stanje izazvano stvaranjem i reagovanjem reaktiv-oksigen vrsta (ROS) i njihovih toksičnih produkata na različite metaboličke i fiziološke procese. Stvaranje ROS izazivaju endogeni i egzogeni faktori. Ukoliko organizam nije u stanju da otkloni uzročnike oksidativnog stresa oni mogu da oštete ćelijske lipide, proteine ili DNA, a time da ugroze funkcije ćelija. Lipidna peroksidacija je proces koji dovodi do degradacije lipida i oštećenja ćelijske membrane. Selenoenzim glutation peroksidaza štiti organizam od peroksidativnih oštećenja, smanjuje nivo malondialdehida i na taj način štiti mišićna tkiva od oksidacije. Izučavanja poslednjih godina ukazuju da selen utiče na očuvanje senzornih karakteristika mesa i njegove teksture, što je od velikog značaja za konzumente. Životinjsko tkivo brzo inkorporira dodati selen i tako je moguće proizvesti selenom obogaćeno meso i jaja. Selen ispoljava pozitivne efekte i na kvalitet mesa: redukuje gubitak tečnosti, utiče na postojanost boje, produžava oksidativnu zaštitu, a time i vreme njegove upotrebe. | sr |
dc.publisher | Institut za stočarstvo, Beograd | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31086/RS// | |
dc.rights | openAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | Biotechnology in Animal Husbandry | |
dc.subject | selenium | en |
dc.subject | glutathione peroxidase | en |
dc.subject | estimation of meat quality | en |
dc.title | The effect of diet selenium supplement on meat quality | en |
dc.title | Efekat dodavanja selena u hranu na kvalitet mesa | sr |
dc.type | article | |
dc.rights.license | BY | |
dc.citation.epage | 561 | |
dc.citation.issue | 3 | |
dc.citation.other | 28(3): 553-561 | |
dc.citation.rank | M24 | |
dc.citation.spage | 553 | |
dc.citation.volume | 28 | |
dc.identifier.doi | 10.2298/BAH1203553J | |
dc.identifier.fulltext | http://aspace.agrif.bg.ac.rs/bitstream/id/1557/2879.pdf | |
dc.type.version | publishedVersion |