Effects of Different Dietary Selenium Sources on the Meat Quality and Antioxidant Capacity of Yellow Catfish (Pelteobagrus fulvidraco)

Abstract

To assess the effect of dietary selenium (Se) sources on the meat quality and antioxidant capacity of yellow catfish (Pelteobagrus fulvidraco), sodium selenite (Na2SeO3), Se yeast, and selenium-enriched Spirulina platensis (Se–SP) were supplemented in the control diet at 0.30 mg Se/kg feed to formulate four diets. The experimental period lasted 50 days. The results showed that Se levels in the plasma, liver, muscle, and whole body were significantly increased by dietary Se yeast supplementation ( $P<0.05$ ) but showed no change in response to Na2SeO3 ( $P>0.05$ ). The three types of Se all increased the firmness and decreased the fracturability of the muscles ( $P<0.05$ ), but only Na2SeO3 resulted in higher springiness, flexibility, stringiness, and stickiness ( $P<0.05$ ). In addition, the muscle n−3 polyunsaturated fatty acid (PUFA) content was increased by Se yeast ( $P<0.05$ ). Regarding antioxidant capacity, dietary Se yeast and Se–SP supplementation improved hepatic glutathione peroxidase activity but decreased hepatic malondialdehyde content ( $P<0.05$ ). Given these results, Se yeast was found to be the optimal source of Se for yellow catfish for higher tissue retention, antioxidant capacity, and PUFA levels. Dietary Se is an effective way to regulate the meat quality and antioxidant capacity of yellow catfish.