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Vol. 10, Special Issue 11 (2021)

Review on the impact of anti-oxidant status of Vitamin E and Selenium on meat quality parameters in livestock

Author(s):
Archana Sarangi, Subhasish Sahu, Spandan Shashwat Dash, Devender Singh Bidhan, Vishal Sharma and Man Singh
Abstract:
Selenium (Se) and Vitamin E have been proven as antioxidants in biological fluids and body systems, since decades and are in constant use in commercial industry. It is because of their independent bio-mechanism in quenching free radicals generated out of cellular metabolism, resulting in cellular maintenance and biological rhythm. Seeing the importance, the National Research Council has been recommending dietary levels of Se and Vitamin-E for various categories and species of livestock in regular interval viz. 0.3 ppm selenium and 100 mg of vitamin E per day for kids (NRC, 2007) [25]. Subsequent upon the inclusion in the feedlot ration, its impact on carcass trait and meat quality parameters is of paramount importance. The present review focused the effect of dietary Se and Vitamin E on carcass parameters in livestock species.
Pages: 771-774  |  268 Views  65 Downloads
How to cite this article:
Archana Sarangi, Subhasish Sahu, Spandan Shashwat Dash, Devender Singh Bidhan, Vishal Sharma and Man Singh. Review on the impact of anti-oxidant status of Vitamin E and Selenium on meat quality parameters in livestock. The Pharma Innovation Journal. 2021; 10(11S): 771-774.

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