Selenium (Se) is an essential micronutrient and extremely important to human and animal health. Our previous study has proved that feed Se-Met supple could improve the Se content in milk and cheese. However, whether Se-yeast is as well as Se-Met, and the effect of high Se content on cheese quality such as antioxidant activity is unclear. Therefore, in this study, three group of milk samples were collected after two months feeding, control, Se-Met and Se-Yeast group supply (0.3 mg Se/kg DM). The Se concentrations in the milk of Se-Met, Se-Yeast and control groups were 61.2, 49.5 and 28.7 µg/L, respectively. Mozzarella cheese was made by this Se-enriched milk, the Se content in mozzarella cheese was 390 µg/kg for Se-Met, and 344 µg/kg for Se-Yeast. Both of them were meet the EU standard, which is more than 16.5 µg/100g and thus met the criteria of the claim “high in” Se and health claims related to Se. Similar cheese composition and quality was found among the three groups cheese except the color, the Se-enriched cheese has lower L* and higher b* than the control. Antioxidant activity of cheese was evaluated by DPPH, reducing powder and ABTS. For all three indicators, Se-enriched cheeses showed higher values than control (P&lt;0.05). Results of this study showed that both Se-Met and Se-Yeast supplementations could increasing milk and cheese Se content, improving the antioxidant activity of the cheese, and hardly affected cheese quality except the color. Feed organic Se supply is a potential way to improve the human Se intake for the place Se deficiency

Effect of organic selenium supplementation in cattle on mozzarella cheese quality and antioxidant activity

2019 Fall National Meeting

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