Effects of Different Dietary Selenium Sources on the Meat Quality and Antioxidant Capacity of Yellow Catfish (Pelteobagrus fulvidraco)

Table 9

Effects of different dietary selenium sources on muscle textural characteristics of yellow catfish.

	Control	Na2SeO3	Se yeast	Se–SP
Skin strength (g)	813.32 ± 26.77	784.21 ± 23.07	804.09 ± 22.13	806.68 ± 17.46
Adhesiveness (g)	−400.5 ± 28.57	−331.86 ± 29.58	−372.08 ± 32.45	−373.00 ± 36.15
Firmness (g)	268.5 ± 10.81^a	306.96 ± 9.70^b	300.30 ± 6.71^b	293.04 ± 5.86^b
Springiness (%)	50.30 ± 1.41^a	54.39 ± 1.00^b	50.41 ± 0.95^a	52.62 ± 1.13^ab
Flexibility (mm)	3.42 ± 0.12^a	4.06 ± 0.17^b	3.48 ± 0.09^a	3.59 ± 0.14^a
Fracturablity (g/s)	30.06 ± 1.27^a	25.39 ± 0.84^b	29.13 ± 0.72^b	28.56 ± 1.11^b
Stringiness (mm)	2.64 ± 0.10^a	3.26 ± 0.18^b	2.68 ± 0.12^a	3.00 ± 0.10^ab
Stickiness (g)	3.62 ± 0.13^a	4.37 ± 0.21^b	4.13 ± 0.21^ab	3.81 ± 0.23^ab

Values are expressed as the means ± SEs (n = 6); different letters represent statistically significant differences ().