Table 7.
Effect of feeding inorganic plus organic selenium supplement on the physicochemical and mineral composition of cheese.
| Item | CON Ration 1 | IOSe Ration 2 | SEM 3 | p-Value |
|---|---|---|---|---|
| Proximate composition | ||||
| Dry extract (g/100 g) | 34.65 | 30.68 | 0.869 | 0.013 |
| Protein (g/100 g) | 15.36 | 14.74 | 0.539 | 0.588 |
| Fat (g/100 g) | 12.71 | 9.07 | 2.786 | 0.101 |
| Mineral composition | ||||
| Ca (mg/100 g) | 559.4 | 505.0 | 21.1 | 0.062 |
| P (mg/100 g) | 351.0 | 323.1 | 13.44 | 0.110 |
| Zn (mg/100 g) | 2.81 | 2.83 | 0.25 | 0.923 |
| Cu (mg/100 g) | 1.84 | 0.70 | 0.03 | <0.001 |
| Se (μg/100 g) | 6.00 | 8.29 | 0.83 | 0.001 |
| Physical characters | ||||
| Cheese yield | 17.1 | 20.2 | 1.15 | 0.209 |
| Colorimetric parameters 4 | ||||
| L* | 89.08 | 89.67 | 0.326 | 0.427 |
| a* | −2.62 | −2.60 | 0.046 | 0.857 |
| b* | 7.27 | 8.06 | 0.338 | 0.287 |
| Texture profile | ||||
| Hardness (N) | 10.01 | 8.48 | 0.638 | 0.273 |
| Cohesiveness (dimensionless) | 1.20 | 1.21 | 0.031 | 0.974 |
| Adhesiveness (N s) | −0.70 | −0.23 | 0.177 | 0.192 |
| Elasticity (mm) | 1.21 | 1.23 | 0.004 | 0.009 |
| Chewiness (N mm) | 12.28 | 10.25 | 0.851 | 0.241 |
1 Total mixed ration with inorganic Se in the vitamin-mineral premix of concentrate. 2 Total mixed ration with inorganic plus organic Se in the vitamin-mineral premix of concentrate. 3 SEM = standard error of the mean (n = 3 cheeses x 3 batch for each treatment). 4 L* = lightness index, a* = red index, b* = yellow index.