Effects of Dietary n-3 Polyunsaturated Fatty Acids and Selenomethionine on Meat Quality and Fatty Acid Composition in Finishing Pigs
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 co...
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2025-03-01
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| author | Yunju Yin Hu Zhang Teng Hui Ran Li Hong Chen Minquan Xia Bin Feng Yong Yang Yaowen Liu Zhengfeng Fang |
| author_facet | Yunju Yin Hu Zhang Teng Hui Ran Li Hong Chen Minquan Xia Bin Feng Yong Yang Yaowen Liu Zhengfeng Fang |
| author_sort | Yunju Yin |
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| description | 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 <i>L</i>*<sub>24h</sub> value (lightness) of the longissimus thoracis et lumborum (LTL) tissue compared to 3% linseed oil or fish oil treatments alone (<i>p</i> < 0.05). Pork flavor improvement is further supported by increased serine content (<i>p</i> < 0.05) and a notable tendency toward elevated total sweet amino acids (Thr + Ser + Gly + Ala + Pro) in LTL tissue (<i>p</i> = 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 (<i>p</i> < 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 (<i>p</i> < 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 (<i>p</i> < 0.05). Collectively, 3% linseed oil or fish oil effectively enhances unsaturated fatty acid profiles, while concurrent SeMet addition may synergistically enhance certain nutritional attributes (improved oxidative stability) and sensory scores (enhanced <i>L</i><sub>24 h</sub>* value and flavor precursors). We, therefore, recommend adding 0.3 mg/kg SeMet to the n-3 PUFA-enriched pork production process. |
| format | Article |
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| publishDate | 2025-03-01 |
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| spelling | doaj-art-0173a7c794fc4bbf85e6f9efd82834452025-08-20T02:09:17ZengMDPI AGFoods2304-81582025-03-01147112410.3390/foods14071124Effects of Dietary n-3 Polyunsaturated Fatty Acids and Selenomethionine on Meat Quality and Fatty Acid Composition in Finishing PigsYunju Yin0Hu Zhang1Teng Hui2Ran Li3Hong Chen4Minquan Xia5Bin Feng6Yong Yang7Yaowen Liu8Zhengfeng Fang9Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611134, ChinaLaboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611134, ChinaLaboratory for Food Science and Human Health, College of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaLaboratory for Food Science and Human Health, College of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaLaboratory for Food Science and Human Health, College of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaLaboratory for Food Science and Human Health, College of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaLaboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611134, ChinaLaboratory for Food Science and Human Health, College of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaLaboratory for Food Science and Human Health, College of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaLaboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611134, ChinaThe 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 <i>L</i>*<sub>24h</sub> value (lightness) of the longissimus thoracis et lumborum (LTL) tissue compared to 3% linseed oil or fish oil treatments alone (<i>p</i> < 0.05). Pork flavor improvement is further supported by increased serine content (<i>p</i> < 0.05) and a notable tendency toward elevated total sweet amino acids (Thr + Ser + Gly + Ala + Pro) in LTL tissue (<i>p</i> = 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 (<i>p</i> < 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 (<i>p</i> < 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 (<i>p</i> < 0.05). Collectively, 3% linseed oil or fish oil effectively enhances unsaturated fatty acid profiles, while concurrent SeMet addition may synergistically enhance certain nutritional attributes (improved oxidative stability) and sensory scores (enhanced <i>L</i><sub>24 h</sub>* value and flavor precursors). We, therefore, recommend adding 0.3 mg/kg SeMet to the n-3 PUFA-enriched pork production process.https://www.mdpi.com/2304-8158/14/7/1124n-3 polyunsaturated fatty acidsSeMetfatty acidsmeat qualityantioxidant |
| spellingShingle | Yunju Yin Hu Zhang Teng Hui Ran Li Hong Chen Minquan Xia Bin Feng Yong Yang Yaowen Liu Zhengfeng Fang Effects of Dietary n-3 Polyunsaturated Fatty Acids and Selenomethionine on Meat Quality and Fatty Acid Composition in Finishing Pigs Foods n-3 polyunsaturated fatty acids SeMet fatty acids meat quality antioxidant |
| title | Effects of Dietary n-3 Polyunsaturated Fatty Acids and Selenomethionine on Meat Quality and Fatty Acid Composition in Finishing Pigs |
| title_full | Effects of Dietary n-3 Polyunsaturated Fatty Acids and Selenomethionine on Meat Quality and Fatty Acid Composition in Finishing Pigs |
| title_fullStr | Effects of Dietary n-3 Polyunsaturated Fatty Acids and Selenomethionine on Meat Quality and Fatty Acid Composition in Finishing Pigs |
| title_full_unstemmed | Effects of Dietary n-3 Polyunsaturated Fatty Acids and Selenomethionine on Meat Quality and Fatty Acid Composition in Finishing Pigs |
| title_short | Effects of Dietary n-3 Polyunsaturated Fatty Acids and Selenomethionine on Meat Quality and Fatty Acid Composition in Finishing Pigs |
| title_sort | effects of dietary n 3 polyunsaturated fatty acids and selenomethionine on meat quality and fatty acid composition in finishing pigs |
| topic | n-3 polyunsaturated fatty acids SeMet fatty acids meat quality antioxidant |
| url | https://www.mdpi.com/2304-8158/14/7/1124 |
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