The effects of feeding a high level of organic selenium on the level of selenium, antioxidative status
of m. longissimus lumborum et thoracis (MLLT) and m. semimembranosus (MSM) and meat quality of pigs (defined
on malignant hyperthermia status, DNA based test) were investigated. Treatments consisted in supplementation
of organic selenium (0.3 mg Se/kg diet) for the last 97 days to finishing pigs (basic diet with 0.18 mg Se/kg diet)
before slaughter. MLLT was further examined for pH (45 min, 24 h), colour and conductivity (24 h), drip loss (48 h)
and myofibrillar fragmentation index (MFI, 5 days). Chemical composition (protein, intramuscular fat) was also
estimated. Concentration of Se (spectrofluorometric method) and antioxidative status