Effect of dietary selenium on selenium content nad antioxidant status of tissues veal calves
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F11%3A%230001486" target="_blank" >RIV/00027014:_____/11:#0001486 - isvavai.cz</a>
Result on the web
<a href="http://www.vuzv.cz/sites/File/_privat/11122.pdf" target="_blank" >http://www.vuzv.cz/sites/File/_privat/11122.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Effect of dietary selenium on selenium content nad antioxidant status of tissues veal calves
Original language description
Selenium yeast was used to increase Se content in the diet of calves to 0.69 mg/kg. Feeding Se-yeast resulted in two-fold higher Se concentration in meat, as much as 0.69 mg/kg. The oxidative stability of meat was improved, thus feeding Se-yeast to calves represents a means for improving the nutritional value of veal.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GH - Nutrition of farm animals
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů