Hernández-García, F.I., Matías, J., López-Parra, M., García-Gudiño, J., Barraso, C., Garrido, N., García-Calvo, A.M., and Izquierdo, M.
• Agronomical biofortification increased Selenium (Se) in Iberian pig diets. • These Se-biofortified diets increased the antioxidant capacity of Iberian pork. • These biofortified diets increased Se in meat but not in blood plasma. • Main meat effects persisted for 2 months after biofortified diet withdrawal. • This biofortification was inexpensive, safe and had long-lasting effects. Due to its valuable high intramuscular fat content and lipid composition, Iberian pork is very prone to rancidity. Selenium (Se) supplementation delays meat post-mortem oxidation, but organic Se reaches tissues more efficiently and durably than the inorganic forms, which may even be toxic at high concentrations. Agronomical Se biofortification (incorporating Se to crops) provides organic Se, is not expensive and is effective and safe for producing animal feed and human food. This study aimed to: (1) Determine the effectiveness of Se-biofortification in triticale crops. (2) Evaluate the use of Se-biofortified triticale grain in Iberian pigs during the pre-finishing vs the pre-finishing + finishing periods to determine the permanence of Se and the effects on pork antioxidant capacity. A 4-ha triticale plot was sprayed with sodium selenate (10 g Se/ha) and a similar, control plot was not sprayed. Treated plot grain had greater Se concentration (430 ± 22 µg Se/kg) than that from the control one (<25 µg). Starting at 7 months of age (m), castrated Iberian pigs were fed with standard concentrate, containing 45 % of triticale, which was standard (Control; Ctrl , n = 10), or the Se-biofortified one (Treated groups; Trt), which were fed until they were 12 m (Se-1 ; n = 10) or until slaughter time (60 days later; Se-2 ; n = 10). Blood samples were collected at the end of the finishing period for Se content and metabolic parameters. Pre-slaughter loin and gluteal ultrasonography was performed. Carcass and prime cuts were weighed, and meat samples analyzed for Se content and meat quality (before or after 7-day maturation; d0 or d7 respectively). Meat Se content was greater in Trt vs Ctrl, and greater in Se-2 vs Se-1. Treatment did not affect body weight nor blood Se content, but it increased ultrasonographic subcutaneous fat thickness in Se-1 and triglyceride blood levels in Se-2. Compared with Ctrl, Se-1 and Se-2 had higher pH on d0 and lower L* and b* colors on d7. Cooking losses were lowest for Se-1. Loin TBARS was greatest (more oxidized pork) on d7 in Ctrl. Pork springiness and resilience at 20% compression were greatest for Se-2. These results suggest (for the first time, as far as we know) a great potential for this sustainable strategy to increase meat antioxidant capacity through agronomical Se biofortification for animal feeding and for Iberian pigs in particular, even after a 2-month period of concentrate withdrawal, which is required for montanera -finished (free-ranging, acorn-fed) animals. [ABSTRACT FROM AUTHOR]