Selenium Content of Venison, Squirrel, and Beef Purchased or Produced in Ohio, a Low Selenium Region of the United States


  • Funding for the project was provided by Ohio University (OU) Start-up funds, an OU Research Challenge Grant, and an OU College of Health and Human Services Scholarly Activity Award. Technical Assistance for completion of the work was provided by Hsin-Fen I Chen, Christy Forster, Christy Hicks, and Caitlyn Walker.


ABSTRACT: The selenium (Se) content (AOAC fluorometric method) of: 1) raw and cooked venison, squirrel, and beef from a low selenium region of the United States and 2) nonregion-raised beef was assessed and compared by region, species, and gender. For both raw and cooked meats, the Se content of venison was not different from region-raised beef (p > .05), and their contents were generally less than squirrel, which was less than nonregion-raised beef (p < .05). Gender and age did not influence Se content of the meats. Field-dressed weight did not affect Se content of deer, and antler size did not impact Se content of meat from male deer.