Table 6.
Effect of feeding inorganic plus organic selenium supplement on the physicochemical and mineral composition of yogurt.
| Item | CON Ration 1 | IOSe Ration 2 | SEM 3 | p-Value |
|---|---|---|---|---|
| Proximate composition and pH | ||||
| Protein (g/100 g) | 5.71 | 7.91 | 0.737 | 0.148 |
| Fat (g/100 g) | 2.15 | 1.49 | 0.269 | 0.261 |
| pH | 4.53 | 4.71 | 0.070 | 0.226 |
| Mineral composition | ||||
| Ca (mg/100 g) | 214.8 | 201.4 | 12.4 | 0.045 |
| P (mg/100 g) | 170.7 | 164.1 | 8.97 | 0.184 |
| Zn (mg/100 g) | 0.874 | 0.848 | 0.038 | 0.650 |
| Cu (mg/100 g) | 0.422 | 0.410 | 0.116 | 0.877 |
| Se (μg/100 g) | 3.86 | 3.56 | 0.418 | 0.538 |
| Physical characters | ||||
| Syneresis (g/100 g) | 11.50 | 14.10 | 1.779 | 0.527 |
| Colorimetric parameters 4 | ||||
| L* | 85.44 | 85.11 | 1.166 | 0.907 |
| a* | −2.97 | −3.23 | 0.104 | 0.252 |
| b* | 5.37 | 5.61 | 1.455 | 0.944 |
1 Total mixed ration with inorganic Se. 2 Total mixed ration with inorganic plus organic Se. 3 SEM = standard error of the mean (n = 3 yogurts × 3 batch for each treatment). 4 L* = lightness index, a* = red index, b* = yellow index.