<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1688-4809</journal-id>
<journal-title><![CDATA[Veterinaria (Montevideo)]]></journal-title>
<abbrev-journal-title><![CDATA[Veterinaria (Montev.)]]></abbrev-journal-title>
<issn>1688-4809</issn>
<publisher>
<publisher-name><![CDATA[Sociedad de Medicina Veterinaria del Uruguay]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1688-48092020000201502</article-id>
<article-id pub-id-type="doi">10.29155/vet.56.214.5</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de la suplementación con selenio orgánico sobre la calidad de la canal y la vida útil de la carne de vaquillonas terminadas en feedlot]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of organic selenium supplementation on carcass quality and meat shelf life in feedlot finished heifers]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Franco]]></surname>
<given-names><![CDATA[Juan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Simeone]]></surname>
<given-names><![CDATA[Álvaro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Beretta]]></surname>
<given-names><![CDATA[Virginia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Realini]]></surname>
<given-names><![CDATA[Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Saadoun]]></surname>
<given-names><![CDATA[Ali]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Terevinto]]></surname>
<given-names><![CDATA[Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cabrera]]></surname>
<given-names><![CDATA[Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Costanzo]]></surname>
<given-names><![CDATA[Agustin]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ravecca]]></surname>
<given-names><![CDATA[Gonzalo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Goyeneche]]></surname>
<given-names><![CDATA[Antonella]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delpiazzo]]></surname>
<given-names><![CDATA[Rafael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bentancur]]></surname>
<given-names><![CDATA[Oscar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Facultad de Agronomía EEMAC Departamento de Producción Animal y Pasturas ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Uruguay</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Cenur Litoral Norte Polo de Producción y Reproducción de Rumiantes ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Uruguay</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Facultad de Ciencias Departamento de Fisiología y Nutrición. ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Uruguay</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Cenur Litoral Norte Departamento de Tecnología de los Alimentos ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Uruguay</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Facultad de Veterinaria Departamento de Salud en los Sistemas Pecuarios ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Uruguay</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Facultad de Agronomía EEMAC Departamento de Estadística y Cómputos. ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Uruguay</country>
</aff>
<aff id="Af7">
<institution><![CDATA[,Facultad de Agronomía EEMAC Estudiantes en Tesis ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Uruguay</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<volume>56</volume>
<numero>214</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_arttext&amp;pid=S1688-48092020000201502&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_abstract&amp;pid=S1688-48092020000201502&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_pdf&amp;pid=S1688-48092020000201502&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: El objetivo del presente trabajo fue evaluar el efecto de la suplementación con selenio orgánico (Selplex®) sobre la calidad de la canal y la vida útil de la carne de vaquillonas en régimen de estabulación. Se utilizaron 30 vaquillonas de la raza Hereford: 14 de 20 meses de edad, con un peso inicial de 323 ± 26,3 kg, y 16 de 36 meses y 405 ± 30,5 kg. Los animales fueron estabulados en corrales individuales y sorteados dentro de cada categoría de edad a dos tratamientos: Control y Suplementación con selenio orgánico a razón de 0.9 mg Se/kg MS/día. Todos los animales fueron alimentados con una ración totalmente mezclada (RTM) incluyendo 15% de fardo de moha (Setaria itálica) y 85% de ración comercial para engorde de vacunos. Los animales fueron faenados luego de 62 días de alimentación. Las determinaciones de evolución de color, oxidación de lípidos y proteínas se realizaron sobre muestras envasadas, usando un film permeable al oxígeno y almacenadas durante 12 días en vitrina refrigerada. La suplementación con Se resultó en un aumento de los niveles sanguíneos de glutatión peroxidasa (GSH-Px) (195.9 vs. 259.7 U/gr Hg, p&lt;0.0001), en una disminución de la oxidación lipídica (0.65 vs. 0.57 mg de malondialdehido/kg) (p&lt;0.05) y de la fuerza de corte después de 7 días de maduración (3.22 vs. 2.68 kg) (p&lt;0.05). Las vaquillonas suplementadas de 20 meses obtuvieron niveles sanguíneos más altos de GSH-Px (242 vs. 213 U/gr Hg) (p&lt;0.05) y se detectó un menor sabor rancio en relación a las de 36 meses (2.9 vs. 3.6) (p&lt;0.05). La suplementación con selenio orgánico puede ser un alternativa a utilizar para disminuir la oxidación lipídica, sin embargo no tuvo efecto en la evolución del color y en reducir la oxidación de proteínas de la carne (0.31 vs.0.35 nmoles/mg) (p &#8805; 0.05).]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Summary: The objective of this work was to evaluate the effect of organic selenium supplementation (Selplex®) on heifer&#8217;s carcass quality and meat shelf life in a feedlot system. Thirty Hereford heifers were used: 14 of 20 months of age, with an initial weight of 323 ± 26.27 kg, and 16 of 36 months and 405 ± 30.52 kg. Animals were housed in individual pens and drawn within each age category to 2 treatments: Control and Supplementation with organic selenium at a rate of 0.9 mg Se/kgDM/day. All animals were fed a fully mixed ration (RTM) including 15% moha bale (Setaria itálica) and 85% commercial ration for fattening cattle. Animals were slaughtered after 62 days of feeding. Color evolution, lipid and protein oxidation were measure on sample packed using an oxygen permeable film and stored during 12 days in a refrigerated display case. Selenium supplementation resulted in an increase level of glutathione peroxidase (GSH-Px) (195.9 vs 259.7 U/gr Hg, p&lt;0.0001), a decrease lipid oxidation (0.65 vs. 0.57 mg MDA/kg) (p&lt;0.05) and shear force after 7 days of ageing (3.22 vs. 2.68 kg) (p&lt;0.05). Twenty months heifers supplemented with selenium achieved higher levels of GSH-Px (242 vs. 213 U/gr Hg) (p&lt;0.05) and was detected a lower rancid flavor in relation to those of 36 months (2.9 vs. 3.6) (p&lt;0.05). Organic selenium supplementation may be an alternative to decrease meat lipid oxidation, however it had no effect on color evolution and in reducing protein oxidation (0.31 vs.0.35 nmoles/mg) (p &#8805; 0.05).]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Bovinos]]></kwd>
<kwd lng="es"><![CDATA[Selenio orgánico]]></kwd>
<kwd lng="es"><![CDATA[Vida útil]]></kwd>
<kwd lng="es"><![CDATA[Calidad de carne]]></kwd>
<kwd lng="es"><![CDATA[Feedlot]]></kwd>
<kwd lng="en"><![CDATA[Beef cattle]]></kwd>
<kwd lng="en"><![CDATA[Organic Selenium]]></kwd>
<kwd lng="en"><![CDATA[Shelf life]]></kwd>
<kwd lng="en"><![CDATA[Meat quality]]></kwd>
<kwd lng="en"><![CDATA[Feedlot]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Albertí]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Panea]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Ripoll]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Sañudo]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Olleta]]></surname>
<given-names><![CDATA[J.L.]]></given-names>
</name>
<name>
<surname><![CDATA[Hegueruela]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Serra]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Medición del color. En V. Cañaque y C. Sañudo (coord.), Estandarización de las metodologías para evaluar la calidad del producto (animal vivo, canal, carne y grasa) en los rumiantes]]></article-title>
<source><![CDATA[Madrid: INIA]]></source>
<year>2005</year>
<page-range>216-25</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Arthington]]></surname>
<given-names><![CDATA[J. D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of supplement type and selenium source on measures of growth and selenium status in yearling beef steers.]]></article-title>
<source><![CDATA[Journal of Animal Science]]></source>
<year>2008</year>
<volume>86</volume>
<page-range>1472-7</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Beltrán]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Roncalés]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determinación de la textura. En V. Cañaque y C. Sañudo (coord.), Metodología para el estudio de la calidad de la canal y de la carne en rumiantes]]></article-title>
<source><![CDATA[Madrid: INIA]]></source>
<year>2000</year>
<page-range>169-72</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Behrends]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Mikel]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Armstrong]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Newman]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Color stability of Semitendinosus, and Biceps femoris steaks in a high oxygen modified atmosphere.]]></article-title>
<source><![CDATA[Journal of Animal Science]]></source>
<year>2003</year>
<volume>81</volume>
<page-range>2230-8</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Clyburn]]></surname>
<given-names><![CDATA[B. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of sel-plex (organic selenium) and vitamin E on performance, immune response and beef cut shelf life of feedlot steers.]]></article-title>
<source><![CDATA[]]></source>
<year>2002</year>
</nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cozzi]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Prevedello]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Stefani]]></surname>
<given-names><![CDATA[A. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Piron]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Contiero]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Lante]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Chevaux]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of dietary supplementation with different sources of selenium on growth response, selenium blood levels and meat quality of intensively finished Charolais young bulls.]]></article-title>
<source><![CDATA[Animal]]></source>
<year>2011</year>
<page-range>1531-8</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Descalzo]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Sancho]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina.]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2008</year>
<volume>79</volume>
<page-range>423-36</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Downs]]></surname>
<given-names><![CDATA[K. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Hess]]></surname>
<given-names><![CDATA[J. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Bilgili]]></surname>
<given-names><![CDATA[S. F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Selenium source effect on broiler carcass characteristics, meat quality and drip loss.]]></article-title>
<source><![CDATA[Journal of Applied Animal Research]]></source>
<year>2000</year>
<volume>18</volume>
<page-range>61-72</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Destefanis]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Brugiapaglia]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Barge]]></surname>
<given-names><![CDATA[M. T.]]></given-names>
</name>
<name>
<surname><![CDATA[Dal Molin]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Relationship between beef consumer tenderness perception and Warner-Bratzler shear force.]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2007</year>
<volume>78</volume>
<page-range>153-6</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dunshea]]></surname>
<given-names><![CDATA[F. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Souza]]></surname>
<given-names><![CDATA[D. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Pethick]]></surname>
<given-names><![CDATA[D. W.]]></given-names>
</name>
<name>
<surname><![CDATA[Harper]]></surname>
<given-names><![CDATA[G. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Warner]]></surname>
<given-names><![CDATA[R. D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat.]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2005</year>
<volume>71</volume>
<page-range>8-38</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Edens]]></surname>
<given-names><![CDATA[F. W.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Organic selenium, from feathers to muscle integrity to drip loss. Five years onward: no more selenite!]]></article-title>
<source><![CDATA[Biotechnology in the Feed Industry. Proceedings of Alltech&#8217;s 12th Annual Symposium]]></source>
<year>1996</year>
<page-range>165-85</page-range><publisher-loc><![CDATA[Nottingham ]]></publisher-loc>
<publisher-name><![CDATA[Nottingham University]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Edens]]></surname>
<given-names><![CDATA[F.W.]]></given-names>
</name>
<name>
<surname><![CDATA[Sefton]]></surname>
<given-names><![CDATA[A. E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A role for Sel-Plex&#8482;, a source of organic selenium in salinized yeast cell wall protein, as a factor that influences meat stability]]></article-title>
<source><![CDATA[Journal of Applied Animal Nutrition]]></source>
<year>2016</year>
<volume>4</volume>
<page-range>11-20</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Estevez]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Protein carbonyls in meat systems: A review]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2011</year>
<volume>89</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>259-79</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Faustman]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Mancini]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Sun]]></surname>
<given-names><![CDATA[Q.]]></given-names>
</name>
<name>
<surname><![CDATA[Surendranath]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Suman]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Myoglobin and lipid oxidation interactions: Mechanistic bases and control.]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2010</year>
<volume>86,</volume>
<page-range>86-94</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Geay]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Bauchart]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Hocquette]]></surname>
<given-names><![CDATA[J. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Culioli]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial of meat.]]></article-title>
<source><![CDATA[Reproduction Nutrition Development]]></source>
<year>2001</year>
<volume>41</volume>
<page-range>1-26</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Greene]]></surname>
<given-names><![CDATA[B. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Cumuze]]></surname>
<given-names><![CDATA[T. H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Relationship between TBA numbers and inexperience panellists assessments of oxidized flavour in cooked beef.]]></article-title>
<source><![CDATA[Journal of Food Science]]></source>
<year>1981</year>
<volume>47</volume>
<page-range>52-8</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[M. I.]]></given-names>
</name>
<name>
<surname><![CDATA[Mesa]]></surname>
<given-names><![CDATA[C. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Quintero]]></surname>
<given-names><![CDATA[O. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Estimación de la vida útil de almacenamiento de carne de res y de cerdo con diferente contenido graso.]]></article-title>
<source><![CDATA[Vitae]]></source>
<year>2014</year>
<volume>21</volume>
<page-range>201-10</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Immonen]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Ruusunen]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Hissa]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Puolanne]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH.]]></article-title>
<source><![CDATA[Meat Science,]]></source>
<year>2000</year>
<volume>55</volume>
<page-range>25-31</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Juniper]]></surname>
<given-names><![CDATA[D. T.]]></given-names>
</name>
<name>
<surname><![CDATA[Phipps]]></surname>
<given-names><![CDATA[R. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramos-Morales]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Bertin]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of dietary supplementation with selenium-enriched yeast or sodium selenite on selenium tissue distribution and meat quality in beef cattle.]]></article-title>
<source><![CDATA[Journal of Animal Science]]></source>
<year>2008</year>
<volume>86</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>3100-9</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Klont]]></surname>
<given-names><![CDATA[R. V.]]></given-names>
</name>
<name>
<surname><![CDATA[Barnier]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Smulders]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Van Dijk]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Hoving-Bolink]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Eikelenboom]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristics]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>1999</year>
<volume>53</volume>
<page-range>195-202</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lawler]]></surname>
<given-names><![CDATA[T. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Taylor]]></surname>
<given-names><![CDATA[J. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Finley]]></surname>
<given-names><![CDATA[J. W.]]></given-names>
</name>
<name>
<surname><![CDATA[Caton]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of supranutritional and organically bound selenium on performance, carcass characteristics, and selenium distribution in finishing beef steers.]]></article-title>
<source><![CDATA[Journal of Animal Science]]></source>
<year>2004</year>
<volume>82</volume>
<page-range>1488-93</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[S. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Park]]></surname>
<given-names><![CDATA[B. Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Yeo]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[S. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Ha]]></surname>
<given-names><![CDATA[J. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Kim]]></surname>
<given-names><![CDATA[W. Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of Different Selenium Sources on Performance, Carcass Characteristics, Plasma Glutathione Peroxidase Activity and Selenium Deposition in Finishing Hanwoo Steers.]]></article-title>
<source><![CDATA[Journal of Animal Science]]></source>
<year>2007</year>
<volume>20</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>229-36</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lynch]]></surname>
<given-names><![CDATA[S. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Frei]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Mechanisms of copper- and iron-dependent oxidative modification of human low density lipoprotein.]]></article-title>
<source><![CDATA[Journal of Lipid Research]]></source>
<year>1993</year>
<volume>34</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>1745-51</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mahan]]></surname>
<given-names><![CDATA[D. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Parrett]]></surname>
<given-names><![CDATA[N. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluating the efficacy of selenium enriched yeast and sodium selenite on tissue selenium retention and serum glutathione peroxidase activity in grower and finisher swine.]]></article-title>
<source><![CDATA[Journal of Animal Science]]></source>
<year>1996</year>
<volume>74</volume>
<page-range>2967-74</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Masana]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Meichtri]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Mayor Calidad por Más Tiempo]]></article-title>
<source><![CDATA[Revista IDIA XXI]]></source>
<year>2002</year>
<volume>2</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>157-62</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mercier]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Gatellier]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Renerre]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet.]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2004</year>
<volume>66</volume>
<page-range>467-73</page-range></nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Montossi]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Sañudo]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cooperación Hispano-Uruguaya: Evolución y promoción de la calidad de la carne bovina y ovina del Uruguay en el mercado europeo.]]></article-title>
<source><![CDATA[Montevideo: INIA]]></source>
<year>2007</year>
</nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Naylor]]></surname>
<given-names><![CDATA[A. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Choct]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Jacques]]></surname>
<given-names><![CDATA[K. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of selenium source and level on performance and meat quality in male broilers.]]></article-title>
<source><![CDATA[Poultry Science]]></source>
<year>2000</year>
<volume>79</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>117-21</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[O'Grady]]></surname>
<given-names><![CDATA[M. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Monahan]]></surname>
<given-names><![CDATA[F. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Fallon]]></surname>
<given-names><![CDATA[R. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Allen]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of dietary supplementation with vitamin E and organic selenium on the oxidative stability of beef.]]></article-title>
<source><![CDATA[Journal of Animal Science]]></source>
<year>2001</year>
<volume>79</volume>
<page-range>2827-34</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[O&#8217;Sullivan]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Galvin]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Moloney]]></surname>
<given-names><![CDATA[A. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Troy]]></surname>
<given-names><![CDATA[D. J.]]></given-names>
</name>
<name>
<surname><![CDATA[O&#8217;Sullivan]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Kerry]]></surname>
<given-names><![CDATA[J. P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of pre-slaughter rations of forage and/or concentrates on the compositions and quality of retail packaged beef.]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2003</year>
<volume>63</volume>
<page-range>279-86</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Paglia]]></surname>
<given-names><![CDATA[D. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Valentine]]></surname>
<given-names><![CDATA[W. N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Studies on the quantitative and qualitative characterization of erythrocyte glutathione peroxidase.]]></article-title>
<source><![CDATA[Journal of Laboratory and Clinical Medicine]]></source>
<year>1967</year>
<volume>70</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>158-69</page-range></nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Realini]]></surname>
<given-names><![CDATA[C. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Duckett]]></surname>
<given-names><![CDATA[S. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Brito]]></surname>
<given-names><![CDATA[G. W.]]></given-names>
</name>
<name>
<surname><![CDATA[Dalla Rizza]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[De Mattos]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef.]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2004</year>
<volume>66</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>567-77</page-range></nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Renerre]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[La couleur de la viande et sa mesure.]]></article-title>
<source><![CDATA[Bulletin Techniche C.R.Z.V.]]></source>
<year>1982</year>
<page-range>47-54</page-range></nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ripoll]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Joy]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Muñoz]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat.]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2011</year>
<volume>87</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>88-93</page-range></nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rowe]]></surname>
<given-names><![CDATA[L. J]]></given-names>
</name>
<name>
<surname><![CDATA[Maddock]]></surname>
<given-names><![CDATA[K. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Lonergan]]></surname>
<given-names><![CDATA[S. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Huff-Lonergan]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Oxidative environments decrease tenderization of beef steaks through inactivation of &#956;-calpain]]></article-title>
<source><![CDATA[Journal of Animal Science]]></source>
<year>2004</year>
<volume>82</volume>
<page-range>3254-66</page-range></nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="">
<collab>SAS</collab>
<source><![CDATA[Carey: SAS Institute]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B37">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sgoifo Rossi]]></surname>
<given-names><![CDATA[C. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Compiani]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Baldi]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Bernardi]]></surname>
<given-names><![CDATA[C. E. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Muraro]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Marden]]></surname>
<given-names><![CDATA[J. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Dell&#8217;Orto]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effect of different selenium sources during the finishing phase on beef quality.]]></article-title>
<source><![CDATA[Journal of Animal and Feed Sciences]]></source>
<year>2015</year>
<volume>24</volume>
<page-range>93-9</page-range></nlm-citation>
</ref>
<ref id="B38">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Shackelford]]></surname>
<given-names><![CDATA[S. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Wheeler]]></surname>
<given-names><![CDATA[T. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Koohmaraie]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Relationship between Shear Force and Trained Sensory Panel Tenderness Ratings of 10 Major Muscles from Bos indicus and Bos taurus Cattle.]]></article-title>
<source><![CDATA[Journal of Animal Science]]></source>
<year>1995</year>
<volume>73</volume>
<page-range>3333-40</page-range></nlm-citation>
</ref>
<ref id="B39">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sk&#345;ivanová]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Marounek]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[De Smet]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Raes]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of dietary selenium and vitamin E on quality of veal.]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2007</year>
<volume>76</volume>
<page-range>495-500</page-range></nlm-citation>
</ref>
<ref id="B40">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Taylor]]></surname>
<given-names><![CDATA[J. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Marchello]]></surname>
<given-names><![CDATA[M. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Finley]]></surname>
<given-names><![CDATA[J. W.]]></given-names>
</name>
<name>
<surname><![CDATA[Neville]]></surname>
<given-names><![CDATA[T. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Combs]]></surname>
<given-names><![CDATA[G. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Caton]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutritive value and display-life attributes of selenium-enriched beef-muscle foods]]></article-title>
<source><![CDATA[Journal of Food Composition and Analysis]]></source>
<year>2008</year>
<volume>21</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>183-6</page-range></nlm-citation>
</ref>
<ref id="B41">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Terevinto Herrera]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Oxidación lipídica y proteica, capacidad antioxidativa y actividad de las enzimas catalasa, superóxido dismutasa y glutatión peroxidasa en la carne fresca y madurada de novillos Hereford y Braford.]]></article-title>
<source><![CDATA[]]></source>
<year>2010</year>
</nlm-citation>
</ref>
<ref id="B42">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wittwer]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Araneda]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Ceballos]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Contreras]]></surname>
<given-names><![CDATA[P. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Andaur]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Böhmwald]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Actividad de glutatión peroxidasa (GPx1) en sangre de bovinos a pastoreo de la IX Región, Chile y su relación con la concentración de selenio en el forraje.]]></article-title>
<source><![CDATA[Archivos de Medicina Veterinaria]]></source>
<year>2002</year>
<volume>34</volume>
<page-range>49-57</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
