Effect of Dietary Levels of Hydroxy-Selenomethionine on Growth Performance, Meat Quality, Tissue Selenium Content and Glutathione Peroxidase Activity in Lambs

Effect of Dietary Levels of Hydroxy-Selenomethionine on Growth Performance, Meat Quality, Tissue Selenium Content and Glutathione Peroxidase Activity in Lambs | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Effect of Dietary Levels of Hydroxy-Selenomethionine on Growth Performance, Meat Quality, Tissue Selenium Content and Glutathione Peroxidase Activity in Lambs Nuri ALKAN, Habip MURUZ This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-6526046/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract This study aimed to compare the effects of hydroxy-selenomethionine (OH-SeMet), a novel organic selenium (Se) source, with sodium selenite (SS) on growth performance, carcass characteristics, meat quality, serum glutathione peroxidase (GSH-Px) activity, and Se concentrations in the serum and meat of lambs. Twenty-one Kıvırcık male lambs (3–4 months old; 26.96 ± 4.83 kg body weight) were assigned to one of three treatment groups in a randomized complete block design following a 10 days adaptation and 56 days feeding period. The lambs were individually fed concentrate-based diets supplemented with 0.2 mg Se/kg dry matter (DM) from SS (SS-0.2 group), or 0.2 and 0.4 mg Se/kg DM from OH-SeMet (OH-SeMet-0.2 and OH-SeMet-0.4 groups, respectively). Results showed no significant effects of Se source or dose on growth performance, carcass yield, or meat quality. However, OH-SeMet significantly increased Se concentrations in both serum and longissimus dorsi muscle compared to SS ( P < 0.001). Notably, 0.2 mg Se/kg from OH-SeMet increased meat Se content by 61.17% compared to SS, and Se accumulation in muscle increased linearly with OH-SeMet dose. No differences were observed in serum GSH-Px activity among groups. These findings suggest that while OH-SeMet does not affect growth or meat quality under normal conditions, it is more effective than SS in enhancing tissue Se deposition. Thus, replacing SS with OH-SeMet may be a viable strategy for producing Se-enriched lamb meat with higher nutritional value for human consumption. Lamb Meat quality Sodium selenite Hydroxy-selenomethionine Selenium Glutathione Peroxidase Introduction In recent years, human nutrition practices in the most developed countries have shifted from addressing nutrient deficiencies to focusing on meeting nutritional needs and ensuring food quality to support lifelong health [ 1 ]. As a result, quality and health have emerged as two of the most influential factors guiding consumer food choices [ 2 ]. In this context, selenium (Se) stands out for its ability to enhance both the quality attributes of meat and, particularly, its nutritional value in terms of Se content [ 3 , 4 ]. The biological functions of Se are primarily mediated through selenoproteins that incorporate selenocysteine (SeCys) as a key component [ 5 ]. SeCys constitutes the essential structural element of 25 distinct selenoproteins, including enzymes such as glutathione peroxidase (GSH-Px), thioredoxin reductase, and deiodinase. These selenoproteins play critical roles in regulating vital biological processes such as antioxidant defense, reproduction, and DNA synthesis [ 6 ]. To prevent Se deficiency and to meet the Se requirements of animals, thereby maintaining animal performance, preserving the quality of final products such as meat, and enhancing their Se content, dietary supplementation with Se is routinely practiced [ 7 ]. Within this framework, Se supplementation can be provided in either inorganic form (e.g., sodium selenite, SS) or organic form, such as SeMet. The inorganic form of Se is characterized by low bioavailability and used only for for the synthesis of selenoenzymes. Since it cannot be incorporated into non-specific body proteins, it is excreted from the body, contributing to environmental pollution [ 8 ]. One of the organic forms, selenium-enriched yeast (Se-yeast), which is Se synthesized by yeast, represents a more bioactive source of Se compared to inorganic forms [ 3 , 9 ]. The efficacy of Se-yeast is attributed to the presence of selenomethionine (SeMet) in its composition, which is metabolized as a component of the methionine pool in animal tissues. This metabolic pathway enables the formation of a Se reserve within body tissues [ 10 ]. However, the SeMet content in Se-yeast, commonly used in the feed industry, exhibits high variability, ranging from 20–75%, which poses a significant concern for the feed industry [ 10 – 13 ]. More recently, a pure chemically synthesized form of SeMet, such as hydroxy-selenomethionine (OH-SeMet, also known as 2-hydroxy-4-methylselenobutanoic acid – HMSeBA), has been authorized as feed additive, providing more than 98% of total selenium (Se) in the form of SeMet [ 14 ]. To date, the advantages of OH-SeMet over SS and Se-yeast in producing Se-enriched food products have been demonstrated in broilers [ 15 – 20 ], laying hens [ 21 , 22 ], pigs [ 23 ], dairy cattle [ 24 , 25 ], and beef cattle [ 1 ]. Furthermore, OH-SeMet has been proven to improve meat quality [ 26 , 27 ] and animal performance, especially during critical periods of the production cycle [ 21 , 28 ]. However, no studies have reported the effects of OH-SeMet supplementation on meat quality and tissue selenium concentrations in fattening lambs. Therefore, the present study hypothesizes that OH-SeMet, when used as a feed additive, could serve as an effective source of Se for fattening lambs, and that this effect may be dose-dependent. Based on this hypothesis, the aim of this study was to compare the effects of dietary supplementation with Se from OH-SeMet at levels of 0.2 and 0.4 mg/kg on performance, carcass yield, meat quality, serum glutathione peroxidase (GSH-Px) activity, and Se concentrations in both serum and longissimus dorsi (LD) of lambs, relative to supplementation with 0.2 mg Se/kg from SS. Materials and Methods Study Location and Ethical Statement The feeding trial was carried out at a private farm in the village of Çevreli in the Almus district of Tokat province, Turkey. Geographically, the study area is located at 40°17´56.66´´N latitude and 36°51´03.84´´E longitude. The experiment was approved (2022/31 − 6/2022) by the Local Animal Ethics Committee of Ondokuz Mayıs University following guidelines of the European Union directive number 2010/63/EU (2010) regarding the care and use of animals for experimental and scientific purposes. Animals, Experimental Design and Dietary Treatments The feeding trial was conducted using a total of 21 male Kıvırcık lambs (Body weight: 26.96 ± 4.83 kg; age: 3–4 months old) which were sourced from the local market. Animals were weighed, immunized against common infections, and treated for both internal and external parasites of sheep. All lambs were kept in individual pens (2 × 1.25 m) with straw bedding and provided with individual feeding and watering. The experiment was conducted using a randomised complete block design. At the beginning of the study, lambs were individually weighed and ranked in ascending order based on their body weight. The animals were then grouped into seven blocks, each consisting of three lambs, to ensure homogeneity based on initial body weight. Within each block, the three lambs were randomly assigned to one of three different treatment groups, resulting in a total of seven lambs per treatment grup. Lambs were fed on concentrate feed-based diets supplemented with 0.2 mg Se/kg dry matter (DM) in the form of SS (SS-0.2 group), 0.2 and 0.4 mg Se/kg DM in the form of OH-SeMet (OH-SeMet-0.2 and OH-SeMet-0.4 groups, respectively). Sodium selenite (45% Se) and OH-SeMet (Selisseo® 2% Se) for animal feeding were obtained from O Kimya (Istanbul, Turkey) and Adisseo France S.A.S (Antony, France), respectively. The Selenium additives were added to a premix and then used to manufacture the concentrate feed. The Se content of the concentrate feeds was measured as 0.31, 0.34, and 0.51 mg/kg DM for the SS-0.2, OH-SeMet-0.2, and OH-SeMet-0.4 groups, respectively. According to NRC [ 29 ], the recommended minimum and maximum supplementation levels of Se for small ruminants are 0.1 and 5 mg/kg DM, respectively. All Se doses used in the study were within the normal range recommended by NRC [ 29 ]. Concentrate feeds (Table 1 ) were formulated to meet or exceed the nutrient requirements recommended by the NRC [ 29 ], except for that of Se. Concentrate feeds were offered twice a day at 09:00 and 05:00. Grass hay, chopped to 4 cm length, was given as the forage source at 100 g/head/day. Concentrate feed and forage were provided in separate feeders. Fresh drinking water was available ad libitum throughout the study. The study included a 10-day adaptation period followed by a 56-day experimental period. Table 1 Concentrate feed ingredients and nutrient content of concentrate feed and grass hay Ingredients Quantity (g/kg DM) Barley 500 Maize 173 Soybean meal 150 Sunflower meal 23 Wheat bran 70 Molasses 42 Sodium bicarbonate 10 Limestone 13 Salt 10 Vitamin-Mineral Premix* 9 Analyzed nutrient composition (g/kg DM) Concentrate feed Grass hay Dry matter 876 894 Crude protein 161 89 Ether extract 23 24 Crude ash 60 78 ADF (Acid Detergent Fiber) 54 394 NDF (Neutral Detergent Fiber) 164 571 Metabolizable Energy †, ‡ (MJ/kg DM) 11.38 8.79 Abbreviations: DM, Dry matter * The provided vitamin-mineral premix per kg contains: Ca 130 g, P 65 g, Fe 1300 mg, Cu 200 mg, Zn 1200 mg, Mn 1000 mg, I 9 mg, Co 12 mg, Vitamin A 140,000 IU, Vitamin D 37,500 IU, Vitamin E 375 mg, Vitamin K 25 mg, Vitamin B1 25 mg, Vitamin B6 25 mg, Riboflavin 75 mg, Vitamin B12 0.28 mg, Nicotinic acid 300 mg, Pantothenic acid 200 mg, Folic acid 15 mg, Biotin 1.5 mg. † The metabolizable energy of the concentrate feed was calculated using standard table values for each ingredient. ‡ The ME content of grass hay was estimated using the regression equation from Kirchgessner and Kellner [ 30 ]: ME ADF , MJ/kg DM = 14.70 − 0.15 × ADF Growth Performance The body weight of the animals was measured using an automated electronic scale at the beginning of the feeding trial and subsequently on days 14, 28, 42, and 56 prior to the morning feeding. Average daily gain (ADG) was calculated as the difference between final live weight and initial body weight, which was then divided by the number of feeding days. Daily offerings and orts of each treatment diet were measured and recorded throughout the experimental period for each experimental animal. The daily feed intake of individual lambs was calculated as the difference between the feed offered and the feed refused on a dry matter basis. Feed conversion ratio (FCR) was calculated as the ratio of dry matter intake to body weight gain. Sample Collection The representative feed samples were stored at − 20°C until analyse nutrient content. On the final day of the experiment, blood samples were collected from lambs before the morning feeding, by puncturing of the jugular vessels, in sterile vacutainers with clot activator. The samples were allowed to clot at 4°C for 30 minutes and then centrifuged at 1300 × g for 10 minutes. The supernatant serum was divided into two 1.5 mL Eppendorf tubes: one stored at − 20°C for Se analysis [ 31 ], and the other stored at − 80°C for the determination of GSH-Px activity [ 32 ]. Carcass Characteristics and Meat Quality At the end of the experimental period, all animals were fasted for 12 hours and then slaughtered in accordance with standard slaughterhouse protocols. During the slaughtering processes, the body weight and hot carcass were weighed and then stored at 4°C. After 24 hours of slaughter, the carcasses were weighed again to determine cold carcass weight and dressing percentage. Subsequently, the carcass was split down the vertebral column, with the two sides as symmetrically as possible. The carcass was cut perpendicular to the backbone between the 12th and 13th ribs to measure the cross-sectional area and the back fat thickness of the LD muscle area. The area was then traced on paper and measured using a digital planimeter. Fat thickness was measured by using a digital ruler [ 12 ]. The pH and color measurements were performed on the LD muscle at 24 h postmortem. pH was measured in triplicate using a portable pH-meter (Testo 205, Testo AG, Lenzkirch, Germany) [ 33 ]. Meat color was determined using a CR-400 chromameter (Konica Minolta Inc., Tokyo, Japan), with results reported as lightness (L*), redness (a*), and yellowness (b*) [ 34 ]. For meat quality and Se analysis, the left LD muscle was removed from each carcass and stored at − 20°C until analysis. Drip loss of the LD was determined according to Rasmussen and Andersson [ 35 ]. An approximately 70 g sample (3 cm thick) of muscle was used to determine the cooking loss, as previously described [ 36 ]. Warner-Bratzler Shear Force (WBSF) was measured using a texture analyzer (Instron 3343). Following cooking, the samples were cooled overnight at + 4°C [ 37 ]. The texture analyzer cut each sample into 6–8 cubes (1 cm² sections) parallel to the muscle fibre orientation; WBSF was expressed as kg/cm² [ 38 ]. Selenium Analysis The selenium contents of concentrate feed, blood serum, and LD samples were determined using an ICP-MS device (Agilent 7800 ICP-MS, Agilent Technologies, Inc., USA) at Atatürk University Eastern Anatolia High Technology Research Centre (DAYTAM), Erzurum, Turkey. Glutathione Peroxidase Activity GSH-Px activity in blood serum was determined using an ELISA device (Epoch, Biotek, USA) with a commercial kit (SunLong Biotech Ltd., China). This was conducted following the manufacturer's instructions, with results expressed in ng/mL Feed Analysis Feed samples were ground using a Wiley Laboratory mill to pass through a 1-millimeter sieve. The nutrient composition of the feed samples, including DM, ash, ether extract (EE), and crude protein (CP), was determined using standard analytical procedures as described by AOAC [ 39 ]. Neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents of the feed samples were determined according to the methods described by Van Soest et al. [ 40 ], utilizing the ANKOM200 Fiber Analyzer (ANKOM Technology Corp., Fairport, NY). Statistical Analysis Data were analyzed using SPSS computer software (Version 16; SPSS Inc., Chicago, IL, USA). The Kolmogorov-Smirnov test was used to test whether growth performance data were normally distributed; the Shapiro-Wilk test was used for carcass characteristics, meat quality, serum and muscle Se content, and serum GSH-Px activity. The effect of treatments was evaluated by one-way analysis of variance (ANOVA) taking into account the blocking factor. Significant treatment means were separated using Tukey’s HSD at a 95% confidence interval. Results Growth Performance The growth performance parameters are displayed in Table 2 . The results indicate that Se sources at varying levels did not have a significant impact on DMI, ADG, or FCR in lambs. Table 2 Effects of supplemental sodium selenite and OH-SeMet on the growth performance of lambs SS-0.2 OH-SeMet-0.2 OH-SeMet-0.4 SEM P value Initial BW ‡ , kg 27.30 26.80 26.80 1.247 0.987 BW (kg) d 14 31.64 30.38 31.26 1.298 0.928 d 28 34.29 33.47 33.74 1.305 0.969 d 42 37.25 37.00 36.89 1.243 0.993 d 56 41.50 41.12 41.25 1.275 0.993 ADG (g/d) d 1–14 0.312 0.258 0.320 0.020 0.452 d 15–28 0.190 0.222 0.178 0.012 0.359 d 29–42 0.212 0.250 0.226 0.014 0.581 d 43–56 0.302 0.296 0.312 0.015 0.921 Overall 0.252 0.258 0.258 0.005 0.889 DMI (kg/d) d 1–14 929.48 926.92 928.07 22.971 0.999 d 15–28 1206.63 1216.23 1237.32 18.497 0.811 d 29–42 1447.83 1377.58 1449.11 24.526 0.426 d 43–56 1648.08 1550.20 1552.12 46.928 0.657 Overall 1308.00 1267.73 1289.13 25.064 0.827 FCR d 1–14 3.24 3.73 3.04 0.211 0.415 d 15–28 6.76 5.62 7.66 0.530 0.311 d 29–42 6.9 5.95 6.64 0.357 0.566 d 43–56 5.64 5.51 5.07 0.330 0.789 Overall 5.19 4.97 5.01 0.115 0.732 Abbreviations: SS-0.2, Sodium selenite-0.2 mg Se/kg; OH-SeMet-0.2, Hydroxy-selenomethionine 0.2 mg Se/kg; OH-SeMet-0.4, Hydroxy-selenomethionine 0.4 mg Se/kg; SEM, standard error of the mean; MLD, Musculus longissimus dorsi ; DMI, dry matter intake; BW, body weight; ADG, average daily gain; FCR, feed conversion ratio. Carcass Characteristics and Meat Quality The results inTable 3 show that Se sources at varying levels exerted no substantial influence on the carcass characteristics examined. Also, Table 3 presents the effects of SS and different doses of OH-SeMet on lamb meat quality 24 h after slaughter. The results indicated that neither SS nor OH-SeMet supplementation had a significant effect on the meat pH, color parameters (L*, a*, b*), drip loss, cooking loss, and shear force of the lambs. Table 3 Effects of sodium selenite and OH-SeMet on carcass characteristics and meat quality of lambs SS-0.2 OH-eMet-0.2 OH-SeMet-0.4 SEM P value Hot carcass weight (kg) 18.90 18.74 18.78 0.580 0.993 Cold carcass weight (kg) 18.49 18.37 18.42 0.579 0.997 Cold dressing percentage (%) 45.00 45.10 45.07 0.048 0.672 Longissumus dorsi area (cm 2 ) 15.64 15.96 15.66 0.148 0.650 Fat thickness over LD (cm) 0.57 0.58 0.56 0.011 0.865 pH 5.51 5.52 5.52 0.017 0.968 Color characteristics for LD 24h L* (Lightness) 44.20 45.74 43.76 0.466 0.199 a* (Redness) 15.92 14.79 15.57 0.291 0.284 b* (Yellowness) 10.21 9.74 9.56 0.228 0.529 Drip loss (%) 3.27 3.25 3.34 0.065 0.854 Cooking loss (%) 23.70 23.61 23.58 0.104 0.904 Shear force (kg/cm 2 ) 2.93 2.98 3.02 0.070 0.890 Abbreviations: SS-0.2, Sodium selenite-0.2 mg Se/kg; OH-SeMet-0.2, Hydroxy-selenomethionine 0.2 mg Se/kg; OH-SeMet-0.4, Hydroxy-selenomethionine 0.4 mg Se/kg; SEM, standard error of the mean; LD, Longissimus dorsi Serum and Tissue Selenium Concentrations and Serum GSH-Px Activity Table 4 shows the impacts of SS and different doses of OH-SeMet on Se concentration in LD muscle, serum Se levels, and serum GSH-Px activity. Selenium levels in both muscle and serum were significantly higher in the OH-SeMet group compared to the SS-0.2 group ( P < 0.001). Notably, the OH-SeMet-0.4 group had the highest values, with 421.39 µg/kg in muscle and 258.52 µg/L in serum. However, there were no significant differences among the groups in terms of serum GSH-Px activity (p = 0.886). Table 4 Effects of sodium selenite and OH-SeMet on serum and tissues selenium concentrations and serum GSH-Px activity of lambs SS-0.2 OH-SeMet-0.2 OH-SeMet-0.4 SEM P value LD Se (µg/kg) 183.28 c 295.40 b 421.39 a 27.207 P < 0.001 Serum Se (µg/L) 109.87 c 180.59 b 258.52 a 17.099 P < 0.001 Serum GSH-Px (ng/mL) 18.15 19.13 18.30 0.811 0.886 Abbreviations: SS-0.2, Sodium selenite-0.2 mg Se/kg; OH-SeMet-0.2, Hydroxy-selenomethionine 0.2 mg Se/kg; OH-SeMet-0.4, Hydroxy-selenomethionine 0.4 mg Se/kg; SEM, standard error of the mean; LD, Longissimus dorsi; Se, Selenium; GSH-Px, glutathione peroxidase a−c Means with different superscripts in the same row show significant difference at the ( P < 0.05) level. Discussion No significant difference was observed in this study between the two Se sources regarding growth performance. This outcome can primarily be attributed to the dietary Se level (0.31–0.34 mg/kg DM), achieved through supplementation with either inorganic or organic sources at a rate of 0.2 mg/kg DM, which was sufficient to meet the animals’ Se requirements, and that no stress conditions were present. These results are consistent with the NRC [ 29 ] recommendation of a dietary Se level of 0.2–0.3 mg/kg DM for lambs with an average daily gain of 200–350 g. Secondly, it suggests that dietary energy and protein levels may play a more decisive role in growth performance. At the same time, the effects of Se may be more indirect and become apparent mainly under stress conditions [ 29 ]. Consistent with the present findings, previous studies conducted on beef cattle [ 1 ] and broilers [ 15 , 26 ] have also reported that the source of Se does not have a significant effect on growth performance. Furthermore, in agreement with the results of Vieira et al. [ 41 ], who found that supplementation with more than 0.30 mg Se/kg DM from OH-SeMet did not significantly enhance broiler performance, the current study also observed no effect from organic Se supplementation at levels above 0.2 mg/kg. In contrast to our findings, some studies have indicated that under stress conditions, such as high stocking density and heat stress, OH-SeMet may enhance antioxidant defense mechanisms in tissues, thereby positively influencing feed efficiency and growth performance in broilers [ 19 ] and improving milk yield in dairy cows [ 42 ]. These discrepancies among studies may be explained by the absence of oxidative stress in the animals during the experimental period of the present study. Similar to the final BW results, the present study found that Se supplementation had no significant effect on hot and cold carcass weights or carcass yield. This outcome is likely due to the strong correlation between carcass weight and the animals’ final body weight [ 43 ]. In this study, Se sources had no significant impact on carcass yield, LD muscle area, or subcutaneous fat thickness. This may be explained by the fact that Se primarily exerts its effects on antioxidant defense systems and immune function, with limited direct influence on carcass traits. Similarly, Vignola et al. [ 9 ] reported that carcass characteristics were unaffected in lambs supplemented with SS or Se-yeast. However, some studies have suggested that Se may modulate lipid metabolism in ruminants, potentially influencing fat deposition and thereby improving carcass yield and loin muscle area [ 44 – 46 ]. Nonetheless, such effects are generally more pronounced in animals with Se deficiency [ 47 ]. In the present study, the absence of such effects may be attributed to the animals receiving adequate dietary Se. The rate and extent of pH decline are significant determinants of meat quality. The postmortem decline in muscle pH and the ultimate pH at 24 h post-slaughter (pH 24h ) influence water-holding capacity and meat color [ 48 ]. The normal pH 24h range is generally accepted to be 5.4–5.6 [ 49 , 50 ], and the results of the present study fall within this range. Selenium may indirectly affect meat pH, typically through its role in mitigating stress [ 3 ]. In this context, Se, particularly in organic form, has been shown to stabilize postmortem pH levels more effectively under conditions of elevated oxidative stress [ 51 ]. The lack of differences in pH among the Se levels and forms in the current study may be attributed to the absence of stress in the animals and/or the provision of a nutritionally adequate and balanced diet. Similarly, Grossi et al. [ 1 ] and Huang et al. [ 52 ] reported that organic and inorganic Se supplementation had no significant effect on carcass pH in cattle. The L*, a*, and b* values of meat are important quality attributes from the consumer's perspective [ 53 ]. The stability of meat color is directly related to the prevention of myoglobin oxidation. The effect of Se on color parameters is generally associated with its antioxidant properties, particularly its capacity to reduce lipid peroxidation [ 54 ]. However, in the present study, different Se sources did not significantly change these color values. The literature presents conflicting findings regarding the potential of organic Se sources to enhance meat color. For instance, Surai [ 3 ] reported that organic Se improved meat brightness and redness, whereas other studies have found no significant effects of either organic or inorganic Se sources on meat color parameters [ 9 , 55 , 56 ]. In a separate study, dietary supplementation with OH-SeMet (0.4 and 0.6 mg Se/kg) in pigs under chronic heat stress enhanced muscle GSH-Px activity and improved meat color characteristics significantly [ 27 ]. The findings of the present study regarding these parameters are consistent with existing literature, considering the nutritional adequacy of the diets and the optimal environmental conditions under which the animals were raised. Drip loss and cooking loss in meat are indicators of water-holding capacity [ 57 , 58 ]. Postmortem oxidative stress-induced cellular damage can lead to increased drip loss [ 59 ]. Some studies have reported that OH-SeMet supplementation enhances the antioxidant capacity of beef [ 1 ] and broiler meat [ 26 ], thereby reducing membrane damage and improving water-holding capacity. Furthermore, organic Se supplementation is more effective than inorganic sources in improving water-holding capacity in animals exposed to high-stress conditions [ 19 , 60 ]. However, in the present study, no significant differences were observed between organic and inorganic Se sources concerning drip loss or cooking loss. This outcome may be attributed to the generally adequate animal management, feeding, and slaughtering conditions. Consistent with the current findings, previous studies have also reported similar effects of both Se sources on drip loss in lamb [ 9 ], beef [ 52 , 55 ], and broiler meat [ 41 ]. Shear force is a critical parameter in determining meat tenderness and is influenced by factors such as collagen structure, muscle fiber composition, and intramuscular fat content [ 61 ]. The effect of Se on muscle structure is typically indirect, mediated through its role in antioxidant defense. Juniper et al. [ 62 ] and Hall et al. [ 63 ] reported that dietary supplementation with organic Se was more effective than inorganic Se in enhancing meat antioxidant capacity and reducing shear force. However, in the present study, no significant differences were observed in the shear force of lamb meat between organic and inorganic Se sources. This result may be attributed to the absence of notable Se deficiency or stress conditions in the experimental animals. The current findings are consistent with those of Tang et al. [ 26 ] and Grossi et al. [ 1 ]. Organic Se sources such as OH-SeMet may offer advantages in terms of bioavailability; however, to translate these benefits into measurable effects on meat quality, further investigations under varying experimental conditions, such as stress, are warranted. Overall, the results of the present study indicate that supplementation with 0.20 mg Se/kg DM, regardless of being from organic or inorganic sources, is sufficient to support meat quality. Moreover, increasing the level of organic Se to 0.4 mg Se/kg did not result in any additional improvements in meat quality. Inconsistencies among studies concerning meat quality outcomes may be attributed to several factors, including the basal dietary Se content, the level and source of supplemented Se, the method of Se administration, muscle type, breed, age, sex, and oxidative stress factors such as heat, stocking density, animal handling, and pre-/post-slaughter procedures [ 54 , 64 ]. Lamb meat is a crucial dietary source of Se for humans. Se-enriched beef and sheep meat products contain over 150 µg Se/kg [ 52 ]. Various studies in poultry, swine, dairy cows and beef cattle have demonstrated that OH-SeMet supplementation is more effective than SS and Se-yeast in enhancing Se concentrations in animal products [ 1 , 15 – 21 , 23 , 26 , 54 , 65 , 66 ]. Similar results were obtained in the present study, confirming that the new organic Se source resulted in more Se deposition compared with SS. Moreover, supplementation with 0.2 mg Se/kg DM from OH-SeMet resulted in a 61.17% greater Se accumulation in muscle than the equivalent SS dose. This could be attributed to the higher bioavailability of Se in OH-SeMet, which contains Se in the form of SeMet at a high concentration [ 10 , 67 ], leading to significantly higher Se reserves in the muscles of lambs. In contrast, rumen microorganisms reduce the bioavailability of inorganic Se, leading to less Se supply to the body than organic sources [ 68 ]. In the present study, increasing the dietary OH-SeMet supplementation from 0.2 mg Se/kg to 0.4 mg Se/kg resulted in a 125 µg/kg increase in Se levels in the LD muscle. These results confirm that Se bioavailability responds linearly to OH-SeMet supplementation, as previously demonstrated by Sun et al. [ 18 ]. According to the World Health Organization [ 69 ], the recommended daily intake of Se for adults is 55 µg. Considering the current experimental rations, an adult must consume approximately 130 g of lamb meat with 4.0 mg Se/kg in the form of OH-SeMet supplementation to meet the daily Se requirement. In comparison, approximately 190 g and 300 g of lamb meat would be required from the groups supplemented with 2.0 mg Se/kg in the form of OH-SeMet and SS, respectively. However, the study included only 21 lambs, which limits its statistical power and reduces the generalizability of the findings. Therefore, larger-scale studies are needed to draw more definitive conclusions. In sheep, blood Se levels depend on the amount and form of Se included in the diet [ 63 ]. The present study supports the consensus that organic sources of Se increase serum Se concentrations more effectively than inorganic sources [ 70 ]. Furthermore, it was demonstrated that increasing the dietary level of organic Se resulted in a significant rise in serum Se levels. This effect may be attributed to the higher bioavailability and efficacy of OH-SeMet in transferring Se into the bloodstream compared to SS [ 18 ]. Similarly, several studies conducted in mid-lactation dairy cows have reported that OH-SeMet enhances blood Se concentrations more efficiently than other Se sources such as Se-yeast or SS [ 18 , 42 , 54 ]. The present study demonstrated that supplementation with 0.2 mg Se/kg DM from either source may be sufficient to enhance serum GSH-Px activity, whereas increasing the level to 0.4 mg Se/kg DM from OH-SeMet did not provide any additional benefit in terms of GSH-Px activity. The absence of a significant change in GSH-Px activity may indicate that the Se levels used in this experiment were sufficient to maximize enzyme activity, beyond which no further increase was observed. Li and Sunde [ 71 ] reported that GSH-Px activity plateaus after reaching a certain Se intake, and excess Se does not contribute further to its activity. These findings support the results summarized by Weiss [ 8 ], who noted that in nine out of eleven studies, there was no significant difference in GSH-Px activity between organic and inorganic Se sources. According to Weiss [ 8 ], this may be due to both sources providing an equal amount of selenite for synthesizing SeCys. Similarly, Juniper et al. [ 65 ] and Hachemi et al. [ 54 ] found no difference in GSH-Px activity between groups receiving no supplementation and those supplemented with organic or inorganic Se. Nevertheless, other studies focusing on GSH-Px activity have reported significant effects of organic Se in enhancing antioxidant status in dairy cows [ 42 , 72 ]. However, these studies were conducted under oxidative stress conditions such as the peripartum period [ 72 ] or elevated environmental temperatures [ 42 ]. In contrast, the present study was carried out under optimal, non-stressful conditions, where the lambs required only basal levels of Se. Future research should investigate the effects of OH-SeMet supplementation in fattening lambs under stress conditions and expand the range of antioxidant biomarkers assessed. Conclusion Based on the current findings, the present study demonstrates that dietary supplementation with OH-SeMet is significantly more effective than SS in enhancing Se deposition in lamb muscle tissue. Supplementation with OH-SeMet at 0.2 mg Se/kg DM led to a 61.17% increase in muscle Se concentration compared to an equivalent SS dose, highlighting the superior bioavailability of this organic Se source. In addition, a linear dose-response relationship was observed, with increased dietary OH-SeMet levels resulting in proportionally higher Se accumulation in muscle. Moreover, the substantial Se accumulation observed with OH-SeMet supplementation not only indicates the Se requirement of the lamb but also creates a physiologically significant reserve that could be mobilized during oxidative stress or other challenging conditions. Furthermore, these findings support the use of OH-SeMet as a more efficient Se source for producing Se-enriched lamb meat, offering a valuable strategy to improve the Se nutritional value of meat for human consumption. However, its lack of effect on growth and meat quality under normal conditions suggests that OH-SeMet's benefits may be more pronounced under stress or deficiency conditions. Declarations Author Contributions Conceptualization, H.M., and N.A.; methodology, H.M., and N.A.; samples and data analysis, N.A.; manuscript preparation, N.A., and H.M.; supervision, H.M.; manuscript editing, H.M., and N.A. All authors reviewed the manuscript. Funding This study was funded by the Scientific Research Projects Coordination Unit of Ondokuz Mayıs University (BAP04-B-2024-5166), Samsun, Turkiye Data Availability The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request. Ethics Approval The experiment was approved (2022/31-6/2022) by the Local Animal Ethics Committee of Ondokuz Mayıs University following guidelines of the European Union directive number 2010/63/EU ( 2010) regarding the care and use of animals for experimental and scientific purposes. Consent to Participate All authors critically reviewed and approved the manuscript. Competing Interest The authors declare no competing interests References Grossi S, Rossi L, De Marco M, Sgoifo Rossi CA (2021) The effect of different sources of selenium supplementation on the meat quality traits of young charolaise bulls during the finishing phase. 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As a result, quality and health have emerged as two of the most influential factors guiding consumer food choices [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e]. In this context, selenium (Se) stands out for its ability to enhance both the quality attributes of meat and, particularly, its nutritional value in terms of Se content [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e, \u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe biological functions of Se are primarily mediated through selenoproteins that incorporate selenocysteine (SeCys) as a key component [\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e]. SeCys constitutes the essential structural element of 25 distinct selenoproteins, including enzymes such as glutathione peroxidase (GSH-Px), thioredoxin reductase, and deiodinase. These selenoproteins play critical roles in regulating vital biological processes such as antioxidant defense, reproduction, and DNA synthesis [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e]. To prevent Se deficiency and to meet the Se requirements of animals, thereby maintaining animal performance, preserving the quality of final products such as meat, and enhancing their Se content, dietary supplementation with Se is routinely practiced [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e]. Within this framework, Se supplementation can be provided in either inorganic form (e.g., sodium selenite, SS) or organic form, such as SeMet. The inorganic form of Se is characterized by low bioavailability and used only for for the synthesis of selenoenzymes. Since it cannot be incorporated into non-specific body proteins, it is excreted from the body, contributing to environmental pollution [\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e]. One of the organic forms, selenium-enriched yeast (Se-yeast), which is Se synthesized by yeast, represents a more bioactive source of Se compared to inorganic forms [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e, \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e]. The efficacy of Se-yeast is attributed to the presence of selenomethionine (SeMet) in its composition, which is metabolized as a component of the methionine pool in animal tissues. This metabolic pathway enables the formation of a Se reserve within body tissues [\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e]. However, the SeMet content in Se-yeast, commonly used in the feed industry, exhibits high variability, ranging from 20\u0026ndash;75%, which poses a significant concern for the feed industry [\u003cspan additionalcitationids=\"CR11 CR12\" citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eMore recently, a pure chemically synthesized form of SeMet, such as hydroxy-selenomethionine (OH-SeMet, also known as 2-hydroxy-4-methylselenobutanoic acid \u0026ndash; HMSeBA), has been authorized as feed additive, providing more than 98% of total selenium (Se) in the form of SeMet [\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e]. To date, the advantages of OH-SeMet over SS and Se-yeast in producing Se-enriched food products have been demonstrated in broilers [\u003cspan additionalcitationids=\"CR16 CR17 CR18 CR19\" citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e], laying hens [\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e, \u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e], pigs [\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e], dairy cattle [\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e24\u003c/span\u003e, \u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e25\u003c/span\u003e], and beef cattle [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e]. Furthermore, OH-SeMet has been proven to improve meat quality [\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e, \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e] and animal performance, especially during critical periods of the production cycle [\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e, \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e28\u003c/span\u003e]. However, no studies have reported the effects of OH-SeMet supplementation on meat quality and tissue selenium concentrations in fattening lambs. Therefore, the present study hypothesizes that OH-SeMet, when used as a feed additive, could serve as an effective source of Se for fattening lambs, and that this effect may be dose-dependent. Based on this hypothesis, the aim of this study was to compare the effects of dietary supplementation with Se from OH-SeMet at levels of 0.2 and 0.4 mg/kg on performance, carcass yield, meat quality, serum glutathione peroxidase (GSH-Px) activity, and Se concentrations in both serum and \u003cem\u003elongissimus dorsi\u003c/em\u003e (LD) of lambs, relative to supplementation with 0.2 mg Se/kg from SS.\u003c/p\u003e"},{"header":"Materials and Methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003eStudy Location and Ethical Statement\u003c/h2\u003e \u003cp\u003eThe feeding trial was carried out at a private farm in the village of \u0026Ccedil;evreli in the Almus district of Tokat province, Turkey. Geographically, the study area is located at 40\u0026deg;17\u0026acute;56.66\u0026acute;\u0026acute;N latitude and 36\u0026deg;51\u0026acute;03.84\u0026acute;\u0026acute;E longitude.\u003c/p\u003e \u003cp\u003e The experiment was approved (2022/31\u0026thinsp;\u0026minus;\u0026thinsp;6/2022) by the Local Animal Ethics Committee of Ondokuz Mayıs University following guidelines of the European Union directive number 2010/63/EU (2010) regarding the care and use of animals for experimental and scientific purposes.\u003c/p\u003e \u003c/div\u003e\n\u003ch3\u003eAnimals, Experimental Design and Dietary Treatments\u003c/h3\u003e\n\u003cp\u003e The feeding trial was conducted using a total of 21 male Kıvırcık lambs (Body weight: 26.96\u0026thinsp;\u0026plusmn;\u0026thinsp;4.83 kg; age: 3\u0026ndash;4 months old) which were sourced from the local market. Animals were weighed, immunized against common infections, and treated for both internal and external parasites of sheep. All lambs were kept in individual pens (2 \u0026times; 1.25 m) with straw bedding and provided with individual feeding and watering.\u003c/p\u003e \u003cp\u003eThe experiment was conducted using a randomised complete block design. At the beginning of the study, lambs were individually weighed and ranked in ascending order based on their body weight. The animals were then grouped into seven blocks, each consisting of three lambs, to ensure homogeneity based on initial body weight. Within each block, the three lambs were randomly assigned to one of three different treatment groups, resulting in a total of seven lambs per treatment grup. Lambs were fed on concentrate feed-based diets supplemented with 0.2 mg Se/kg dry matter (DM) in the form of SS (SS-0.2 group), 0.2 and 0.4 mg Se/kg DM in the form of OH-SeMet (OH-SeMet-0.2 and OH-SeMet-0.4 groups, respectively). Sodium selenite (45% Se) and OH-SeMet (Selisseo\u0026reg; 2% Se) for animal feeding were obtained from O Kimya (Istanbul, Turkey) and Adisseo France S.A.S (Antony, France), respectively. The Selenium additives were added to a premix and then used to manufacture the concentrate feed. The Se content of the concentrate feeds was measured as 0.31, 0.34, and 0.51 mg/kg DM for the SS-0.2, OH-SeMet-0.2, and OH-SeMet-0.4 groups, respectively. According to NRC [\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e], the recommended minimum and maximum supplementation levels of Se for small ruminants are 0.1 and 5 mg/kg DM, respectively. All Se doses used in the study were within the normal range recommended by NRC [\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eConcentrate feeds (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e) were formulated to meet or exceed the nutrient requirements recommended by the NRC [\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e], except for that of Se. Concentrate feeds were offered twice a day at 09:00 and 05:00. Grass hay, chopped to 4 cm length, was given as the forage source at 100 g/head/day. Concentrate feed and forage were provided in separate feeders. Fresh drinking water was available ad libitum throughout the study. The study included a 10-day adaptation period followed by a 56-day experimental period.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eConcentrate feed ingredients and nutrient content of concentrate feed and grass hay\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"3\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIngredients\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003eQuantity (g/kg DM)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBarley\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e500\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMaize\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e173\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSoybean meal\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e150\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSunflower meal\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e23\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWheat bran\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMolasses\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSodium bicarbonate\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLimestone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e13\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSalt\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVitamin-Mineral Premix*\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAnalyzed nutrient composition (g/kg DM)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eConcentrate feed\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eGrass hay\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDry matter\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e876\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e894\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCrude protein\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e161\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e89\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEther extract\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e23\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e24\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCrude ash\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e60\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e78\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eADF (Acid Detergent Fiber)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e54\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e394\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNDF (Neutral Detergent Fiber)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e164\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e571\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMetabolizable Energy\u003csup\u003e\u0026dagger;, \u0026Dagger;\u003c/sup\u003e (MJ/kg DM)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e11.38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.79\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c3\" namest=\"c1\"\u003e \u003cp\u003eAbbreviations: DM, Dry matter\u003c/p\u003e \u003cp\u003e\u003cem\u003e*\u003c/em\u003eThe provided vitamin-mineral premix per kg contains: Ca 130 g, P 65 g, Fe 1300 mg, Cu 200 mg, Zn 1200 mg, Mn 1000 mg, I 9 mg, Co 12 mg, Vitamin A 140,000 IU, Vitamin D 37,500 IU, Vitamin E 375 mg, Vitamin K 25 mg, Vitamin B1 25 mg, Vitamin B6 25 mg, Riboflavin 75 mg, Vitamin B12 0.28 mg, Nicotinic acid 300 mg, Pantothenic acid 200 mg, Folic acid 15 mg, Biotin 1.5 mg.\u003c/p\u003e \u003cp\u003e\u0026dagger; The metabolizable energy of the concentrate feed was calculated using standard table values for each ingredient.\u003c/p\u003e \u003cp\u003e\u0026Dagger; The ME content of grass hay was estimated using the regression equation from Kirchgessner and Kellner [\u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e30\u003c/span\u003e]: ME\u003csub\u003eADF\u003c/sub\u003e, MJ/kg DM\u0026thinsp;=\u0026thinsp;14.70\u0026thinsp;\u0026minus;\u0026thinsp;0.15 \u0026times; ADF\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e\n\u003ch3\u003eGrowth Performance\u003c/h3\u003e\n\u003cp\u003eThe body weight of the animals was measured using an automated electronic scale at the beginning of the feeding trial and subsequently on days 14, 28, 42, and 56 prior to the morning feeding. Average daily gain (ADG) was calculated as the difference between final live weight and initial body weight, which was then divided by the number of feeding days. Daily offerings and orts of each treatment diet were measured and recorded throughout the experimental period for each experimental animal. The daily feed intake of individual lambs was calculated as the difference between the feed offered and the feed refused on a dry matter basis. Feed conversion ratio (FCR) was calculated as the ratio of dry matter intake to body weight gain.\u003c/p\u003e\n\u003ch3\u003eSample Collection\u003c/h3\u003e\n\u003cp\u003eThe representative feed samples were stored at \u0026minus;\u0026thinsp;20\u0026deg;C until analyse nutrient content. On the final day of the experiment, blood samples were collected from lambs before the morning feeding, by puncturing of the jugular vessels, in sterile vacutainers with clot activator. The samples were allowed to clot at 4\u0026deg;C for 30 minutes and then centrifuged at 1300 \u0026times; g for 10 minutes. The supernatant serum was divided into two 1.5 mL Eppendorf tubes: one stored at \u0026minus;\u0026thinsp;20\u0026deg;C for Se analysis [\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e31\u003c/span\u003e], and the other stored at \u0026minus;\u0026thinsp;80\u0026deg;C for the determination of GSH-Px activity [\u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e32\u003c/span\u003e].\u003c/p\u003e\n\u003ch3\u003eCarcass Characteristics and Meat Quality\u003c/h3\u003e\n\u003cp\u003e At the end of the experimental period, all animals were fasted for 12 hours and then slaughtered in accordance with standard slaughterhouse protocols. During the slaughtering processes, the body weight and hot carcass were weighed and then stored at 4\u0026deg;C. After 24 hours of slaughter, the carcasses were weighed again to determine cold carcass weight and dressing percentage. Subsequently, the carcass was split down the vertebral column, with the two sides as symmetrically as possible. The carcass was cut perpendicular to the backbone between the 12th and 13th ribs to measure the cross-sectional area and the back fat thickness of the LD muscle area. The area was then traced on paper and measured using a digital planimeter. Fat thickness was measured by using a digital ruler [\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe pH and color measurements were performed on the LD muscle at 24 h postmortem. pH was measured in triplicate using a portable pH-meter (Testo 205, Testo AG, Lenzkirch, Germany) [\u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e33\u003c/span\u003e]. Meat color was determined using a CR-400 chromameter (Konica Minolta Inc., Tokyo, Japan), with results reported as lightness (L*), redness (a*), and yellowness (b*) [\u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e34\u003c/span\u003e]. For meat quality and Se analysis, the left LD muscle was removed from each carcass and stored at \u0026minus;\u0026thinsp;20\u0026deg;C until analysis. Drip loss of the LD was determined according to Rasmussen and Andersson [\u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e35\u003c/span\u003e]. An approximately 70 g sample (3 cm thick) of muscle was used to determine the cooking loss, as previously described [\u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e36\u003c/span\u003e]. Warner-Bratzler Shear Force (WBSF) was measured using a texture analyzer (Instron 3343). Following cooking, the samples were cooled overnight at +\u0026thinsp;4\u0026deg;C [\u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e37\u003c/span\u003e]. The texture analyzer cut each sample into 6\u0026ndash;8 cubes (1 cm\u0026sup2; sections) parallel to the muscle fibre orientation; WBSF was expressed as kg/cm\u0026sup2; [\u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e38\u003c/span\u003e].\u003c/p\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003eSelenium Analysis\u003c/h2\u003e \u003cp\u003eThe selenium contents of concentrate feed, blood serum, and LD samples were determined using an ICP-MS device (Agilent 7800 ICP-MS, Agilent Technologies, Inc., USA) at Atat\u0026uuml;rk University Eastern Anatolia High Technology Research Centre (DAYTAM), Erzurum, Turkey.\u003c/p\u003e \u003c/div\u003e\n\u003ch3\u003eGlutathione Peroxidase Activity\u003c/h3\u003e\n\u003cp\u003eGSH-Px activity in blood serum was determined using an ELISA device (Epoch, Biotek, USA) with a commercial kit (SunLong Biotech Ltd., China). This was conducted following the manufacturer's instructions, with results expressed in ng/mL\u003c/p\u003e\n\u003ch3\u003eFeed Analysis\u003c/h3\u003e\n\u003cp\u003eFeed samples were ground using a Wiley Laboratory mill to pass through a 1-millimeter sieve. The nutrient composition of the feed samples, including DM, ash, ether extract (EE), and crude protein (CP), was determined using standard analytical procedures as described by AOAC [\u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e]. Neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents of the feed samples were determined according to the methods described by Van Soest et al. [\u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e40\u003c/span\u003e], utilizing the ANKOM200 Fiber Analyzer (ANKOM Technology Corp., Fairport, NY).\u003c/p\u003e \u003cdiv id=\"Sec11\" class=\"Section2\"\u003e \u003ch2\u003eStatistical Analysis\u003c/h2\u003e \u003cp\u003eData were analyzed using SPSS computer software (Version 16; SPSS Inc., Chicago, IL, USA). The Kolmogorov-Smirnov test was used to test whether growth performance data were normally distributed; the Shapiro-Wilk test was used for carcass characteristics, meat quality, serum and muscle Se content, and serum GSH-Px activity. The effect of treatments was evaluated by one-way analysis of variance (ANOVA) taking into account the blocking factor. Significant treatment means were separated using Tukey\u0026rsquo;s HSD at a 95% confidence interval.\u003c/p\u003e \u003c/div\u003e"},{"header":"Results","content":"\u003cdiv id=\"Sec13\" class=\"Section2\"\u003e \u003ch2\u003eGrowth Performance\u003c/h2\u003e \u003cp\u003eThe growth performance parameters are displayed in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e. The results indicate that Se sources at varying levels did not have a significant impact on DMI, ADG, or FCR in lambs.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eEffects of supplemental sodium selenite and OH-SeMet on the growth performance of lambs\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSS-0.2\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eOH-SeMet-0.2\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eOH-SeMet-0.4\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003e\u003cem\u003eP value\u003c/em\u003e\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eInitial BW\u003csup\u003e\u0026Dagger;\u003c/sup\u003e, kg\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e27.30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e26.80\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e26.80\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.247\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.987\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBW (kg)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ed 14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e31.64\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e30.38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e31.26\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.298\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.928\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ed 28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e34.29\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e33.47\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e33.74\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.305\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.969\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ed 42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e37.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e37.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e36.89\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.243\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.993\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ed 56\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e41.50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e41.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e41.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.275\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.993\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"4\" rowspan=\"5\"\u003e \u003cp\u003eADG\u0026nbsp;(g/d)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ed 1\u0026ndash;14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.312\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.258\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.320\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.020\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.452\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ed 15\u0026ndash;28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.190\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.222\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.178\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.012\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.359\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ed 29\u0026ndash;42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.212\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.250\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.226\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.014\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.581\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ed 43\u0026ndash;56\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.302\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.296\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.312\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.015\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.921\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eOverall\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.252\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.258\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.258\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.005\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.889\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"4\" rowspan=\"5\"\u003e \u003cp\u003eDMI (kg/d)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ed 1\u0026ndash;14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e929.48\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e926.92\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e928.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e22.971\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.999\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ed 15\u0026ndash;28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1206.63\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1216.23\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1237.32\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e18.497\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.811\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ed 29\u0026ndash;42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1447.83\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1377.58\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1449.11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e24.526\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.426\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ed 43\u0026ndash;56\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1648.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1550.20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1552.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e46.928\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.657\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eOverall\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1308.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1267.73\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1289.13\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e25.064\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.827\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"4\" rowspan=\"5\"\u003e \u003cp\u003eFCR\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ed 1\u0026ndash;14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.73\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e3.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.211\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.415\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ed 15\u0026ndash;28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e6.76\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.62\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.66\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.530\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.311\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ed 29\u0026ndash;42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e6.9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.95\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.64\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.357\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.566\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ed 43\u0026ndash;56\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5.64\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.51\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e5.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.330\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.789\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eOverall\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5.19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.97\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e5.01\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.115\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.732\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"7\" nameend=\"c7\" namest=\"c1\"\u003e \u003cp\u003eAbbreviations: SS-0.2, Sodium selenite-0.2 mg Se/kg; OH-SeMet-0.2, Hydroxy-selenomethionine 0.2 mg Se/kg; OH-SeMet-0.4, Hydroxy-selenomethionine 0.4 mg Se/kg; SEM, standard error of the mean; MLD, \u003cem\u003eMusculus longissimus dorsi\u003c/em\u003e; DMI, dry matter intake; BW, body weight; ADG, average daily gain; FCR, feed conversion ratio.\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec14\" class=\"Section2\"\u003e \u003ch2\u003eCarcass Characteristics and Meat Quality\u003c/h2\u003e \u003cp\u003eThe results inTable 3 show that Se sources at varying levels exerted no substantial influence on the carcass characteristics examined. Also, Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e presents the effects of SS and different doses of OH-SeMet on lamb meat quality 24 h after slaughter. The results indicated that neither SS nor OH-SeMet supplementation had a significant effect on the meat pH, color parameters (L*, a*, b*), drip loss, cooking loss, and shear force of the lambs.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eEffects of sodium selenite and OH-SeMet on carcass characteristics and meat quality of lambs\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"9\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eSS-0.2\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003eOH-eMet-0.2\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003eOH-SeMet-0.4\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e \u003cp\u003e\u003cem\u003eP value\u003c/em\u003e\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHot carcass weight (kg)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e18.90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e18.74\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e18.78\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c7\" namest=\"c6\"\u003e \u003cp\u003e0.580\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c9\" namest=\"c8\"\u003e \u003cp\u003e0.993\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCold carcass weight (kg)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e18.49\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e18.37\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e18.42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c7\" namest=\"c6\"\u003e \u003cp\u003e0.579\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c9\" namest=\"c8\"\u003e \u003cp\u003e0.997\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCold dressing percentage (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e45.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e45.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e45.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c7\" namest=\"c6\"\u003e \u003cp\u003e0.048\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c9\" namest=\"c8\"\u003e \u003cp\u003e0.672\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cem\u003eLongissumus dorsi\u003c/em\u003e area (cm\u003csup\u003e2\u003c/sup\u003e)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e15.64\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e15.96\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e15.66\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c7\" namest=\"c6\"\u003e \u003cp\u003e0.148\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c9\" namest=\"c8\"\u003e \u003cp\u003e0.650\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFat thickness over LD (cm)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.57\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e0.58\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.56\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c7\" namest=\"c6\"\u003e \u003cp\u003e0.011\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c9\" namest=\"c8\"\u003e \u003cp\u003e0.865\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003epH\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e5.51\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e5.52\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e5.52\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c7\" namest=\"c6\"\u003e \u003cp\u003e0.017\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c9\" namest=\"c8\"\u003e \u003cp\u003e0.968\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"9\" nameend=\"c9\" namest=\"c1\"\u003e \u003cp\u003eColor characteristics for LD\u003csub\u003e24h\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eL* (Lightness)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e44.20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e45.74\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e43.76\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003e0.466\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0.199\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003ea* (Redness)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e15.92\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e14.79\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e15.57\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003e0.291\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0.284\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eb* (Yellowness)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10.21\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e9.74\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e9.56\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003e0.228\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0.529\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDrip loss (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.27\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e3.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e3.34\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003e0.065\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0.854\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCooking loss (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e23.70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e23.61\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e23.58\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003e0.104\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0.904\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eShear force (kg/cm\u003csup\u003e2\u003c/sup\u003e)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.93\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e2.98\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e3.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003e0.070\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0.890\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"9\" nameend=\"c9\" namest=\"c1\"\u003e \u003cp\u003eAbbreviations: SS-0.2, Sodium selenite-0.2 mg Se/kg; OH-SeMet-0.2, Hydroxy-selenomethionine 0.2 mg Se/kg; OH-SeMet-0.4, Hydroxy-selenomethionine 0.4 mg Se/kg; SEM, standard error of the mean; LD, \u003cem\u003eLongissimus dorsi\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec15\" class=\"Section2\"\u003e \u003ch2\u003eSerum and Tissue Selenium Concentrations and Serum GSH-Px Activity\u003c/h2\u003e \u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e shows the impacts of SS and different doses of OH-SeMet on Se concentration in LD muscle, serum Se levels, and serum GSH-Px activity. Selenium levels in both muscle and serum were significantly higher in the OH-SeMet group compared to the SS-0.2 group (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001). Notably, the OH-SeMet-0.4 group had the highest values, with 421.39 \u0026micro;g/kg in muscle and 258.52 \u0026micro;g/L in serum. However, there were no significant differences among the groups in terms of serum GSH-Px activity (p\u0026thinsp;=\u0026thinsp;0.886).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eEffects of sodium selenite and OH-SeMet on serum and tissues selenium concentrations and serum GSH-Px activity of lambs\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"6\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eSS-0.2\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eOH-SeMet-0.2\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eOH-SeMet-0.4\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003eP value\u003c/em\u003e\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLD Se (\u0026micro;g/kg)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e183.28\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e295.40\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e421.39\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e27.207\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSerum Se (\u0026micro;g/L)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e109.87\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e180.59\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e258.52\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e17.099\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSerum GSH-Px (ng/mL)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e18.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e19.13\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e18.30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.811\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.886\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"6\" nameend=\"c6\" namest=\"c1\"\u003e \u003cp\u003eAbbreviations: SS-0.2, Sodium selenite-0.2 mg Se/kg; OH-SeMet-0.2, Hydroxy-selenomethionine 0.2 mg Se/kg; OH-SeMet-0.4, Hydroxy-selenomethionine 0.4 mg Se/kg; SEM, standard error of the mean; LD, Longissimus dorsi; Se, Selenium; GSH-Px, glutathione peroxidase\u003c/p\u003e \u003cp\u003e\u003csup\u003ea\u0026minus;c\u003c/sup\u003e Means with different superscripts in the same row show significant difference at the (\u003cem\u003eP\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05) level.\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e"},{"header":"Discussion","content":"\u003cp\u003eNo significant difference was observed in this study between the two Se sources regarding growth performance. This outcome can primarily be attributed to the dietary Se level (0.31\u0026ndash;0.34 mg/kg DM), achieved through supplementation with either inorganic or organic sources at a rate of 0.2 mg/kg DM, which was sufficient to meet the animals\u0026rsquo; Se requirements, and that no stress conditions were present. These results are consistent with the NRC [\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e] recommendation of a dietary Se level of 0.2\u0026ndash;0.3 mg/kg DM for lambs with an average daily gain of 200\u0026ndash;350 g. Secondly, it suggests that dietary energy and protein levels may play a more decisive role in growth performance. At the same time, the effects of Se may be more indirect and become apparent mainly under stress conditions [\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e]. Consistent with the present findings, previous studies conducted on beef cattle [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e] and broilers [\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e, \u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e] have also reported that the source of Se does not have a significant effect on growth performance. Furthermore, in agreement with the results of Vieira et al. [\u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e41\u003c/span\u003e], who found that supplementation with more than 0.30 mg Se/kg DM from OH-SeMet did not significantly enhance broiler performance, the current study also observed no effect from organic Se supplementation at levels above 0.2 mg/kg. In contrast to our findings, some studies have indicated that under stress conditions, such as high stocking density and heat stress, OH-SeMet may enhance antioxidant defense mechanisms in tissues, thereby positively influencing feed efficiency and growth performance in broilers [\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e] and improving milk yield in dairy cows [\u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e42\u003c/span\u003e]. These discrepancies among studies may be explained by the absence of oxidative stress in the animals during the experimental period of the present study.\u003c/p\u003e \u003cp\u003eSimilar to the final BW results, the present study found that Se supplementation had no significant effect on hot and cold carcass weights or carcass yield. This outcome is likely due to the strong correlation between carcass weight and the animals\u0026rsquo; final body weight [\u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e43\u003c/span\u003e]. In this study, Se sources had no significant impact on carcass yield, LD muscle area, or subcutaneous fat thickness. This may be explained by the fact that Se primarily exerts its effects on antioxidant defense systems and immune function, with limited direct influence on carcass traits. Similarly, Vignola et al. [\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e] reported that carcass characteristics were unaffected in lambs supplemented with SS or Se-yeast. However, some studies have suggested that Se may modulate lipid metabolism in ruminants, potentially influencing fat deposition and thereby improving carcass yield and loin muscle area [\u003cspan additionalcitationids=\"CR45\" citationid=\"CR44\" class=\"CitationRef\"\u003e44\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e46\u003c/span\u003e]. Nonetheless, such effects are generally more pronounced in animals with Se deficiency [\u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e47\u003c/span\u003e]. In the present study, the absence of such effects may be attributed to the animals receiving adequate dietary Se.\u003c/p\u003e \u003cp\u003eThe rate and extent of pH decline are significant determinants of meat quality. The postmortem decline in muscle pH and the ultimate pH at 24 h post-slaughter (pH\u003csub\u003e24h\u003c/sub\u003e) influence water-holding capacity and meat color [\u003cspan citationid=\"CR48\" class=\"CitationRef\"\u003e48\u003c/span\u003e]. The normal pH\u003csub\u003e24h\u003c/sub\u003e range is generally accepted to be 5.4\u0026ndash;5.6 [\u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e49\u003c/span\u003e, \u003cspan citationid=\"CR50\" class=\"CitationRef\"\u003e50\u003c/span\u003e], and the results of the present study fall within this range. Selenium may indirectly affect meat pH, typically through its role in mitigating stress [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e]. In this context, Se, particularly in organic form, has been shown to stabilize postmortem pH levels more effectively under conditions of elevated oxidative stress [\u003cspan citationid=\"CR51\" class=\"CitationRef\"\u003e51\u003c/span\u003e]. The lack of differences in pH among the Se levels and forms in the current study may be attributed to the absence of stress in the animals and/or the provision of a nutritionally adequate and balanced diet. Similarly, Grossi et al. [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e] and Huang et al. [\u003cspan citationid=\"CR52\" class=\"CitationRef\"\u003e52\u003c/span\u003e] reported that organic and inorganic Se supplementation had no significant effect on carcass pH in cattle.\u003c/p\u003e \u003cp\u003eThe L*, a*, and b* values of meat are important quality attributes from the consumer's perspective [\u003cspan citationid=\"CR53\" class=\"CitationRef\"\u003e53\u003c/span\u003e]. The stability of meat color is directly related to the prevention of myoglobin oxidation. The effect of Se on color parameters is generally associated with its antioxidant properties, particularly its capacity to reduce lipid peroxidation [\u003cspan citationid=\"CR54\" class=\"CitationRef\"\u003e54\u003c/span\u003e]. However, in the present study, different Se sources did not significantly change these color values. The literature presents conflicting findings regarding the potential of organic Se sources to enhance meat color. For instance, Surai [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e] reported that organic Se improved meat brightness and redness, whereas other studies have found no significant effects of either organic or inorganic Se sources on meat color parameters [\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e, \u003cspan citationid=\"CR55\" class=\"CitationRef\"\u003e55\u003c/span\u003e, \u003cspan citationid=\"CR56\" class=\"CitationRef\"\u003e56\u003c/span\u003e]. In a separate study, dietary supplementation with OH-SeMet (0.4 and 0.6 mg Se/kg) in pigs under chronic heat stress enhanced muscle GSH-Px activity and improved meat color characteristics significantly [\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e]. The findings of the present study regarding these parameters are consistent with existing literature, considering the nutritional adequacy of the diets and the optimal environmental conditions under which the animals were raised.\u003c/p\u003e \u003cp\u003eDrip loss and cooking loss in meat are indicators of water-holding capacity [\u003cspan citationid=\"CR57\" class=\"CitationRef\"\u003e57\u003c/span\u003e, \u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e58\u003c/span\u003e]. Postmortem oxidative stress-induced cellular damage can lead to increased drip loss [\u003cspan citationid=\"CR59\" class=\"CitationRef\"\u003e59\u003c/span\u003e]. Some studies have reported that OH-SeMet supplementation enhances the antioxidant capacity of beef [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e] and broiler meat [\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e], thereby reducing membrane damage and improving water-holding capacity. Furthermore, organic Se supplementation is more effective than inorganic sources in improving water-holding capacity in animals exposed to high-stress conditions [\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e, \u003cspan citationid=\"CR60\" class=\"CitationRef\"\u003e60\u003c/span\u003e]. However, in the present study, no significant differences were observed between organic and inorganic Se sources concerning drip loss or cooking loss. This outcome may be attributed to the generally adequate animal management, feeding, and slaughtering conditions. Consistent with the current findings, previous studies have also reported similar effects of both Se sources on drip loss in lamb [\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e], beef [\u003cspan citationid=\"CR52\" class=\"CitationRef\"\u003e52\u003c/span\u003e, \u003cspan citationid=\"CR55\" class=\"CitationRef\"\u003e55\u003c/span\u003e], and broiler meat [\u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e41\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eShear force is a critical parameter in determining meat tenderness and is influenced by factors such as collagen structure, muscle fiber composition, and intramuscular fat content [\u003cspan citationid=\"CR61\" class=\"CitationRef\"\u003e61\u003c/span\u003e]. The effect of Se on muscle structure is typically indirect, mediated through its role in antioxidant defense. Juniper et al. [\u003cspan citationid=\"CR62\" class=\"CitationRef\"\u003e62\u003c/span\u003e] and Hall et al. [\u003cspan citationid=\"CR63\" class=\"CitationRef\"\u003e63\u003c/span\u003e] reported that dietary supplementation with organic Se was more effective than inorganic Se in enhancing meat antioxidant capacity and reducing shear force. However, in the present study, no significant differences were observed in the shear force of lamb meat between organic and inorganic Se sources. This result may be attributed to the absence of notable Se deficiency or stress conditions in the experimental animals. The current findings are consistent with those of Tang et al. [\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e] and Grossi et al. [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eOrganic Se sources such as OH-SeMet may offer advantages in terms of bioavailability; however, to translate these benefits into measurable effects on meat quality, further investigations under varying experimental conditions, such as stress, are warranted. Overall, the results of the present study indicate that supplementation with 0.20 mg Se/kg DM, regardless of being from organic or inorganic sources, is sufficient to support meat quality. Moreover, increasing the level of organic Se to 0.4 mg Se/kg did not result in any additional improvements in meat quality. Inconsistencies among studies concerning meat quality outcomes may be attributed to several factors, including the basal dietary Se content, the level and source of supplemented Se, the method of Se administration, muscle type, breed, age, sex, and oxidative stress factors such as heat, stocking density, animal handling, and pre-/post-slaughter procedures [\u003cspan citationid=\"CR54\" class=\"CitationRef\"\u003e54\u003c/span\u003e, \u003cspan citationid=\"CR64\" class=\"CitationRef\"\u003e64\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eLamb meat is a crucial dietary source of Se for humans. Se-enriched beef and sheep meat products contain over 150 \u0026micro;g Se/kg [\u003cspan citationid=\"CR52\" class=\"CitationRef\"\u003e52\u003c/span\u003e]. Various studies in poultry, swine, dairy cows and beef cattle have demonstrated that OH-SeMet supplementation is more effective than SS and Se-yeast in enhancing Se concentrations in animal products [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e, \u003cspan additionalcitationids=\"CR16 CR17 CR18 CR19 CR20\" citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e, \u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e, \u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e, \u003cspan citationid=\"CR54\" class=\"CitationRef\"\u003e54\u003c/span\u003e, \u003cspan citationid=\"CR65\" class=\"CitationRef\"\u003e65\u003c/span\u003e, \u003cspan citationid=\"CR66\" class=\"CitationRef\"\u003e66\u003c/span\u003e]. Similar results were obtained in the present study, confirming that the new organic Se source resulted in more Se deposition compared with SS. Moreover, supplementation with 0.2 mg Se/kg DM from OH-SeMet resulted in a 61.17% greater Se accumulation in muscle than the equivalent SS dose. This could be attributed to the higher bioavailability of Se in OH-SeMet, which contains Se in the form of SeMet at a high concentration [\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e, \u003cspan citationid=\"CR67\" class=\"CitationRef\"\u003e67\u003c/span\u003e], leading to significantly higher Se reserves in the muscles of lambs. In contrast, rumen microorganisms reduce the bioavailability of inorganic Se, leading to less Se supply to the body than organic sources [\u003cspan citationid=\"CR68\" class=\"CitationRef\"\u003e68\u003c/span\u003e]. In the present study, increasing the dietary OH-SeMet supplementation from 0.2 mg Se/kg to 0.4 mg Se/kg resulted in a 125 \u0026micro;g/kg increase in Se levels in the LD muscle. These results confirm that Se bioavailability responds linearly to OH-SeMet supplementation, as previously demonstrated by Sun et al. [\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e]. According to the World Health Organization [\u003cspan citationid=\"CR69\" class=\"CitationRef\"\u003e69\u003c/span\u003e], the recommended daily intake of Se for adults is 55 \u0026micro;g. Considering the current experimental rations, an adult must consume approximately 130 g of lamb meat with 4.0 mg Se/kg in the form of OH-SeMet supplementation to meet the daily Se requirement. In comparison, approximately 190 g and 300 g of lamb meat would be required from the groups supplemented with 2.0 mg Se/kg in the form of OH-SeMet and SS, respectively. However, the study included only 21 lambs, which limits its statistical power and reduces the generalizability of the findings. Therefore, larger-scale studies are needed to draw more definitive conclusions.\u003c/p\u003e \u003cp\u003eIn sheep, blood Se levels depend on the amount and form of Se included in the diet [\u003cspan citationid=\"CR63\" class=\"CitationRef\"\u003e63\u003c/span\u003e]. The present study supports the consensus that organic sources of Se increase serum Se concentrations more effectively than inorganic sources [\u003cspan citationid=\"CR70\" class=\"CitationRef\"\u003e70\u003c/span\u003e]. Furthermore, it was demonstrated that increasing the dietary level of organic Se resulted in a significant rise in serum Se levels. This effect may be attributed to the higher bioavailability and efficacy of OH-SeMet in transferring Se into the bloodstream compared to SS [\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e]. Similarly, several studies conducted in mid-lactation dairy cows have reported that OH-SeMet enhances blood Se concentrations more efficiently than other Se sources such as Se-yeast or SS [\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e, \u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e42\u003c/span\u003e, \u003cspan citationid=\"CR54\" class=\"CitationRef\"\u003e54\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe present study demonstrated that supplementation with 0.2 mg Se/kg DM from either source may be sufficient to enhance serum GSH-Px activity, whereas increasing the level to 0.4 mg Se/kg DM from OH-SeMet did not provide any additional benefit in terms of GSH-Px activity. The absence of a significant change in GSH-Px activity may indicate that the Se levels used in this experiment were sufficient to maximize enzyme activity, beyond which no further increase was observed. Li and Sunde [\u003cspan citationid=\"CR71\" class=\"CitationRef\"\u003e71\u003c/span\u003e] reported that GSH-Px activity plateaus after reaching a certain Se intake, and excess Se does not contribute further to its activity. These findings support the results summarized by Weiss [\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e], who noted that in nine out of eleven studies, there was no significant difference in GSH-Px activity between organic and inorganic Se sources. According to Weiss [\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e], this may be due to both sources providing an equal amount of selenite for synthesizing SeCys. Similarly, Juniper et al. [\u003cspan citationid=\"CR65\" class=\"CitationRef\"\u003e65\u003c/span\u003e] and Hachemi et al. [\u003cspan citationid=\"CR54\" class=\"CitationRef\"\u003e54\u003c/span\u003e] found no difference in GSH-Px activity between groups receiving no supplementation and those supplemented with organic or inorganic Se. Nevertheless, other studies focusing on GSH-Px activity have reported significant effects of organic Se in enhancing antioxidant status in dairy cows [\u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e42\u003c/span\u003e, \u003cspan citationid=\"CR72\" class=\"CitationRef\"\u003e72\u003c/span\u003e]. However, these studies were conducted under oxidative stress conditions such as the peripartum period [\u003cspan citationid=\"CR72\" class=\"CitationRef\"\u003e72\u003c/span\u003e] or elevated environmental temperatures [\u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e42\u003c/span\u003e]. In contrast, the present study was carried out under optimal, non-stressful conditions, where the lambs required only basal levels of Se. Future research should investigate the effects of OH-SeMet supplementation in fattening lambs under stress conditions and expand the range of antioxidant biomarkers assessed.\u003c/p\u003e"},{"header":"Conclusion","content":"\u003cp\u003eBased on the current findings, the present study demonstrates that dietary supplementation with OH-SeMet is significantly more effective than SS in enhancing Se deposition in lamb muscle tissue. Supplementation with OH-SeMet at 0.2 mg Se/kg DM led to a 61.17% increase in muscle Se concentration compared to an equivalent SS dose, highlighting the superior bioavailability of this organic Se source. In addition, a linear dose-response relationship was observed, with increased dietary OH-SeMet levels resulting in proportionally higher Se accumulation in muscle. Moreover, the substantial Se accumulation observed with OH-SeMet supplementation not only indicates the Se requirement of the lamb but also creates a physiologically significant reserve that could be mobilized during oxidative stress or other challenging conditions. Furthermore, these findings support the use of OH-SeMet as a more efficient Se source for producing Se-enriched lamb meat, offering a valuable strategy to improve the Se nutritional value of meat for human consumption. However, its lack of effect on growth and meat quality under normal conditions suggests that OH-SeMet's benefits may be more pronounced under stress or deficiency conditions.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAuthor Contributions\u003c/strong\u003e Conceptualization, H.M., and N.A.; methodology, H.M., and N.A.; samples and data analysis, N.A.; manuscript preparation, N.A., and H.M.; supervision, H.M.; manuscript editing, H.M., and N.A. All authors reviewed the manuscript.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding\u003c/strong\u003e This study was funded by the Scientific Research Projects Coordination Unit of Ondokuz Mayıs University (BAP04-B-2024-5166), Samsun, Turkiye\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData Availability\u003c/strong\u003e The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthics Approval\u003c/strong\u003e The \u0026nbsp;experiment was \u0026nbsp;approved \u0026nbsp;(2022/31-6/2022) by \u0026nbsp;the \u0026nbsp; Local Animal Ethics Committee of Ondokuz Mayıs University following guidelines \u0026nbsp;of \u0026nbsp;the \u0026nbsp; European \u0026nbsp;Union \u0026nbsp;directive \u0026nbsp; number \u0026nbsp;2010/63/EU ( 2010) regarding the care and use of animals for experimental and scientific purposes.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsent to Participate\u003c/strong\u003e All authors critically reviewed and approved the manuscript.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompeting Interest\u003c/strong\u003e The authors declare no competing interests\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n \u003cli\u003eGrossi S, Rossi L, De Marco M, Sgoifo Rossi CA (2021) The effect of different sources of selenium supplementation on the meat quality traits of young charolaise bulls during the finishing phase. 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Biol Trace Elem Res 186:430-440. https://doi.org/10.1007/s12011-018-1323-0\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":true,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Lamb, Meat quality, Sodium selenite, Hydroxy-selenomethionine, Selenium, Glutathione Peroxidase","lastPublishedDoi":"10.21203/rs.3.rs-6526046/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-6526046/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThis study aimed to compare the effects of hydroxy-selenomethionine (OH-SeMet), a novel organic selenium (Se) source, with sodium selenite (SS) on growth performance, carcass characteristics, meat quality, serum glutathione peroxidase (GSH-Px) activity, and Se concentrations in the serum and meat of lambs. Twenty-one Kıvırcık male lambs (3–4 months old; 26.96 ± 4.83 kg body weight) were assigned to one of three treatment groups in a randomized complete block design following a 10 days adaptation and 56 days feeding period. The lambs were individually fed concentrate-based diets supplemented with 0.2 mg Se/kg dry matter (DM) from SS (SS-0.2 group), or 0.2 and 0.4 mg Se/kg DM from OH-SeMet (OH-SeMet-0.2 and OH-SeMet-0.4 groups, respectively). Results showed no significant effects of Se source or dose on growth performance, carcass yield, or meat quality. However, OH-SeMet significantly increased Se concentrations in both serum and \u003cem\u003elongissimus dorsi\u003c/em\u003e muscle compared to SS (\u003cem\u003eP\u003c/em\u003e \u0026lt; 0.001). Notably, 0.2 mg Se/kg from OH-SeMet increased meat Se content by 61.17% compared to SS, and Se accumulation in muscle increased linearly with OH-SeMet dose. No differences were observed in serum GSH-Px activity among groups. These findings suggest that while OH-SeMet does not affect growth or meat quality under normal conditions, it is more effective than SS in enhancing tissue Se deposition. Thus, replacing SS with OH-SeMet may be a viable strategy for producing Se-enriched lamb meat with higher nutritional value for human consumption.\u003c/p\u003e","manuscriptTitle":"Effect of Dietary Levels of Hydroxy-Selenomethionine on Growth Performance, Meat Quality, Tissue Selenium Content and Glutathione Peroxidase Activity in Lambs","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-04-28 07:58:51","doi":"10.21203/rs.3.rs-6526046/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"3478b468-318d-476c-9567-f4e49080dc49","owner":[],"postedDate":"April 28th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2025-04-30T02:08:15+00:00","versionOfRecord":[],"versionCreatedAt":"2025-04-28 07:58:51","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-6526046","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-6526046","identity":"rs-6526046","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}