Selenium speciation in cow milk obtained after supplementation with different selenium forms to the cow feed using liquid chromatography coupled with hydride generation-atomic fluorescence spectrometry.

The purpose of this paper is to develop an easy and quick on-line selenium speciation method (LC-UV-HG-AFS) in cow milk obtained after different supplementation to cow feed. This study focuses on selenium speciation in cow milk after the use of different selenium species (organic selenium as selenised yeast and inorganic selenium as sodium selenite) in the supplementation of forages. Separation was carried out on a muBondapack C(18) column with the positively charged ion-pairing agent tetraethylammonium chloride in the mobile phase. The optimization of pre-reduction conditions was carried out; this step was done with UV irradiation and a heating block to improve the reduction of the different Se-compounds. Variables such as exposure time, hydrochloric acid concentration and temperature were studied. The detection limits for SeCyst(2), Se(IV), SeMet and Se(VI) were 0.4, 0.5, 0.9 and 1.0mugl(-1), respectively. The proposed method was applied to cow milk samples. The milk samples obtained after an organic supplementation of feeding as selenised yeast present three species of selenium, SeCyst2, Se(IV) and SeMet, while only SeCyst2 and Se(IV) are present in milk samples obtained after an inorganic supplementation of feeding.

Study of the bioavailability of selenium in cows' milk after a supplementation of cow feed with different forms of selenium.

The purpose of the work described in this paper was to develop an easy and quick in-vitro method for comparing the bioavailability of selenium in cows' milk after different cow feed. The study focuses on bioavailability differences resulting from the use of different selenium species (organic selenium as selenised yeast and sodium selenite) for supplementation of forage. A procedure for determination of selenium in cows' milk and dialysates, by hydride-generation atomic-fluorescence spectrometry (HG-AFS) after microwave-assisted acid digestion, was optimised. The results show it is possible to obtain cows' milk enriched with selenium at different concentration without altering the original composition of the milk. The bioavailability was statistically greater for cows' milk obtained after supplementation of forage with organic selenium at levels of 0.4 and 0.5 microg Se g(-1) than for that obtained after supplementation with inorganic and organic selenium at levels of 0.2 and 0.3 microg Se g(-1).

Selenium content and distribution in cow's milk supplemented with two dietary selenium sources.

The effect of two sources of Se, selenized yeast (Se-Y) and sodium selenite, added to total mixed rations (TMR) fed to cows on Se milk content and distribution in milk components was studied on three farms for 6 weeks. The maximal increase in milk Se was attained with Se-Y supplemented at 0.3 microg g(-1). The effect was immediate, with an increase of 9 microg L(-1) being observed after only 5 days, and remained steady until the last sample at day 40 of Se supplementation. Se distribution in milk components was constant, 53.6, 42.6, and 9.3% in whey, casein, and fat, respectively, and was unaffected by the form of supplementation. The effect of the level of Se-Y supplementation on milk Se was studied on two farms. Increasing dietary Se-Y from 0 to 0.5 microg g(-1) elevated milk Se content from 20 to 39 microg L(-1). Se-enriched cow's milk at different levels can be produced by varying dietary Se supplementation in the form of selenized yeast.

Determination of total selenium and selenium distribution in the milk phases in commercial cow's milk by HG-AAS.

A procedure has been developed for determining the selenium in cow's milk using hydride generation-atomic absorption spectrometry (HG-AAS) following microwave-assisted acid digestion. The selenium distributions in milk whey, fat and micellar casein phases were studied after separating the different phases by ultracentrifugation and determining the selenium in all of them. The detection limits obtained by HG-AAS for the whole milk, milk whey and micellar casein were 0.074, 0.065 and 0.075 microg l(-1), respectively. The accuracy for the whole milk was checked by using a Certified Reference Material CRM 8435 whole milk powder from NIST, and the analytical recoveries for the milk whey and casein micelles were 100.9 and 96.9%, respectively. A mass balance study of the determination of selenium in the different milk phases was carried out, obtaining values of 95.5-100.8%. The total content of selenium was determined in 37 milk samples from 15 different manufacturers, 19 whole milk samples and 18 skimmed milk samples. The selenium levels found were within the 8.5-21 microg l(-1) range. The selenium distributions in the different milk phases were studied in 14 whole milk samples, and the highest selenium levels were found in milk whey (47.2-73.6%), while the lowest level was found for the fat phase (4.8-16.2%). A strong correlation was found between the selenium levels in whole milk and the selenium levels in the milk components.