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Selenium Content and Distribution in Cow's Milk Supplemented with Two Dietary Selenium Sources

2005; American Chemical Society; Volume: 53; Issue: 25 Linguagem: Inglês

10.1021/jf050155w

1520-5118

Óscar Muñiz-Naveiro, Raquel Domínguez‐González, Adela Bermejo-Barrera, José Ángel Cocho de Juan, José M. Fraga, Alfonso Goris Pereiras, Antonio López Santamariña, Ismael Martínez Lede, Javier Valledor Puente, Luis Fernández-Couto Gómez, Pilar Bermejo–Barrera,

Heavy Metal Exposure and Toxicity

The effect of two sources of Se, selenized yeast (Se-Y) and sodium selenite, added to total mixed rations (TMR) fed to cows on Se milk content and distribution in milk components was studied on three farms for 6 weeks. The maximal increase in milk Se was attained with Se-Y supplemented at 0.3 μg g-1. The effect was immediate, with an increase of 9 μg L-1 being observed after only 5 days, and remained steady until the last sample at day 40 of Se supplementation. Se distribution in milk components was constant, 53.6, 42.6, and 9.3% in whey, casein, and fat, respectively, and was unaffected by the form of supplementation. The effect of the level of Se-Y supplementation on milk Se was studied on two farms. Increasing dietary Se-Y from 0 to 0.5 μg g-1 elevated milk Se content from 20 to 39 μg L-1. Se-enriched cow's milk at different levels can be produced by varying dietary Se supplementation in the form of selenized yeast. Keywords: Selenium; cow's milk; selenium distribution; selenium supplementation; HGAAS