Effects of dietary selenium supplementation on growth performance, selenium retention in tissues and nutrient digestibility in growing-finishing pigs

Abstract

This experiment was conducted to investigate the effects of selenium (Se) sources and levels on growth performance, nutrient digestibility and Se retention in growing-finishing pigs. A total of 56 crossbred pigs ([Landracex Yorkshire] x Large White) with average 28.5 +/- 0.2 kg BW were allotted to 7 treatments on the basis of sex and, weight,in two, replicates and four pigs per pen. A 2x3 factorial arrangement of treatments was used in a randomized complete block (RCB) design. Two sources of Se (selenite Se or Se-enriched yeast) were added at 0.1, 0.3 and 0.5 mg/kg to each treatment diet. A basal diet without Se supplementation was the seventh treatment group. Three pigs per treatment were randomly selected and samples of loin, liver, pancreas and a kidney were collected, frozen and later analyzed for Se. The digestibility trial was conducted to evaluate the apparent absorption and retention of Se and availability of other nutrients. Growth performance was not affected by dietary sources and levels of Se. No growth retardation was observed in the 0.5 mg/kg dietary Se treatment group regardless of Se sources. The Se concentration of serum in Se supplemented groups was increased compared with the control group (p < 0.01). During the growing and finishing phase, Se in serum was clearly increased when organic Se was provided (p < 0.01). Interaction of Se sourcexSe level was observed in Se concentration of loin, liver and pancreas of the pigs at the end of experiment. Selenium retention in the liver, kidney, pancreas and loin of pigs was increased as dietary Se level increased and was higher when pigs were fed organic Se resulting in an interaction response (p < 0.01). Nutrient digestibilities were not affected by dietary Se sources or levels. No dietary Se sourcexSe level interaction was observed in nutrient digestibility. The results from this experiment indicated that dietary Se sources and levels affected the distribution of Se in the body of growing-finishing pigs. Organic source of Se, such as Se-enriched yeast resulted in higher serum and tissue Se concentration compared to inorganic form, while no beneficial effects-on nutrient digestibility were observed from dietary Se supplementation in growing-finishing pigs.