Milk selenium content and speciation in response to supranutritional selenium yeast supplementation in cows

The effects of selenium (Se) yeast supplementation on performance, blood biochemical and antioxidant parameters, and milk Se content and speciation were evaluated. Thirty-six mid-lactation Holstein dairy cows were randomly assigned to 1 of 3 treatments: 1) control (basal diet containing Se at 0.11 mg/kg DM), 2) basal diet thorn 0.5 mg supplemental Se/kg DM (SY-0.5), and 3) basal diet thorn 5 mg supplemental Se/kg DM (SY-5). Selenium was supplemented as Se yeast. The trial consisted of a 1-week pretrial period and an 8-week experimental period. Milk somatic cell score decreased with SY-5 supplementation (P < 0.05), but other performance parameters were not affected (P > 0.05). The serum Se concentration increased with the increasing levels of Se yeast supplementation (P < 0.05), however, blood biochemical parameters showed few treatment effects. The antioxidant capacity of dairy cows was improved with Se yeast supplementation reflected in increased serum glutathione peroxidase activity (P < 0.05) and total antioxidant capacity (P = 0.08), and decreased malondialdehyde concentration (P < 0.05). Milk total Se concentration increased with Se dose (P < 0.05). Also, the selenomethionine concentration increased with Se dose from 13.0 +/- 0.7 mg/kg in control to 33.1 +/- 2.1 mg/kg in SY-0.5 and 530.4 +/- 17.5 mg/kg in SY-5 cows (P < 0.05). Similarly, selenocystine concentration increased from 15.6 +/- 0.9 mg/kg in control and 18.9 +/- 1.1 mg/kg in SY-0.5 to 22.2 +/- 1.5 mg/kg in SY-5 cows (P < 0.05). In conclusion, Se yeast is a good organic Se source to produce Se-enriched cow milk with increased Se species including selenomethionine and selenocystine. The results can provide useful information on milk Se species when a high dose Se yeast was supplemented in the cow diet. (C) 2021 Chinese Association of Animal Science and Veterinary Medicine. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co. Ltd.