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Abstract

The impact of supplementation of vitamin E or organic selenium in DDGS (dried distillers grains with solubles) diet on fatty acid composition in two meat cuts of finishing Holstein bulls was investigated. Twenty-four Holstein bulls were allotted to treatments in three groups of eight bulls per group for a 100-day trial. The treatments were adequate Se and vitamin E supplementation in control group (C), supranutritional vitamin E supplementation in vitamin Group E (E), supranutritional Se supplementation in selenium group (Se). At similar age, slaughtering Group C had higher slaughter/carcass weight and EUROP fat score than Se counterparts. The killing out percentage and proximate composition of muscles differed among treatments. Inclusion of the vitamin E or Se supplement led to expected increases (P < 0.05) in vitamin E and Se contents of the brisket and loin. Higher vitamin E concentration caused significant lower SFA and greater PUFA. Higher Se level influenced significant SFA in brisket and PUFA in both muscles. Vitamin E or Se dietary treatments in DDGS-supplemented diet resulted in beef meat cuts considerably beneficial PUFA/SFA but markedly higher n-6/n-3 PUFA ratio and even higher health index in both meat samples opposite to Group C.

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., 2009; Owusu-Asiedu et al., 2010 ). Owing to the high amounts of fiber, the increase in DDGS demands an increase in dietary fat addition in the diet to keep the energy level constant ( Thacker and Widyaratne, 2007; Schedle et al., 2010a ). As the dietary fatty acid profile has a strong impact on energy, nitrogen, and fatty acid deposition in broiler chickens (Crespo and Esteve-Garcia, 2002), nutrient utilization as well as meat quality may be affected by increasing DDGS contents in broiler diets. In this context, a study was conducted to determine the applicability of