Effects of Dietary n-3 Polyunsaturated Fatty Acids and Selenomethionine on Meat Quality and Fatty Acid Composition in Finishing Pigs

作者：Yunju Yin, Hu Zhang, Teng Hui, Ran Li, Hong Chen, Minquan Xia, Bin Feng, Yong Yang, Yaowen Liu, Zhengfeng Fang · 发表于：Foods · 年份：2025 · DOI：10.3390/foods14071124 · 被引用次数：5 · 研究领域：Animal Nutrition and Physiology、Meat and Animal Product Quality、Biochemical effects in animals

The interaction between selenomethionine (SeMet) and n-3 polyunsaturated fatty acids (n-3 PUFA) in producing n-3 PUFA-enriched pork remains unknown. This study investigates the effect of different n-3 PUFA sources (linseed oil vs. fish oil) and SeMet supplementation on meat quality and fatty acid composition in finishing pigs. Key findings demonstrate that dietary supplementation with 0.3 mg/kg SeMet significantly enhances the L*24h value (lightness) of the longissimus thoracis et lumborum (LTL) tissue compared to 3% linseed oil or fish oil treatments alone (p < 0.05). Pork flavor improvement is further supported by increased serine content (p < 0.05) and a notable tendency toward elevated total sweet amino acids (Thr + Ser + Gly + Ala + Pro) in LTL tissue (p = 0.077). Compared with 3% sunflower oil (control group), 3% linseed oil or fish oil significantly enhances n-3 PUFA content while reducing the n-6/n-3 ratio in both LTL and subcutaneous adipose tissue (p < 0.05). The synergistic interaction between SeMet and oil (linseed oil or fish oil) is observed, increasing α-linolenic acid (ALA; C18:3n-3), eicosatrienoic acid (C20:3n-3), and total n-3 PUFA deposition in subcutaneous fat tissue (p < 0.05). SeMet increases the activities of total superoxide dismutase (T-SOD) and catalase (CAT). Meanwhile, the SeMet-fish oil combination decreases lipids oxidation compared to individual treatments (p < 0.05). Collectively, 3% linseed oil or fish oil effectively enhances ...