Table 3.
Least square means pertaining to the effect of the selenium source during the finishing phase on the chemical composition, selenium content, shear force, thawing, drip, and cooking losses of the meat.
| Item | Groups | SEM | p | ||
|---|---|---|---|---|---|
| SS | SY | OH-SeMet | |||
| Humidity, % | 73.33 | 73.27 | 73.80 | 0.250 | 0.088 |
| Crude Proteins, % | 22.33 | 22.37 | 22.49 | 0.238 | 0.337 |
| Ether extract, % | 3.34 | 3.36 | 3.43 | 0.111 | 0.200 |
| Ash, % | 1.00 | 1.00 | 1.01 | 0.016 | 0.680 |
| Selenium, mg kg−1 dry matter | 0.342 a | 0.373 b | 0.426 c | 2.707 | <0.01 |
| Thawing loss, % | 0.631 | 0.618 | 0.594 | 0.000 | 0.302 |
| Drip loss, % after 8 days of storage | 3.086 a | 2.226 b | 1.963 b | 0.001 | <0.001 |
| Cooking loss, % | 30.19 | 29.83 | 29.89 | 0.006 | 0.836 |
| Shear force, kg | 3.067 a | 2.781 b | 2.753 b | 0.051 | <0.0001 |
SS—sodium selenite; SY—selenium-enriched yeast; OH-SeMet—hydroxy-selenomethionine. Mean values with dissimilar letters were statistically different (p < 0.05).