肉类研究2026，Vol.40Issue(6)：10-18,9.DOI:10.7506/rlyj1001-8123-20250623-204
育肥饲料中添加亚麻油和蛋氨酸硒对猪腿肉品质的影响
Effect of the Addition of Linseed Oil and Methionine Selenium to Fattening Feeds on the Quality of Pork Leg Meat
摘要
Abstract
The differences in nutrient content,oxidation level and antioxidant activity in pork leg meat from pigs fed fattening feeds with the addition of 3%(m/m)soybean oil(control),3%(m/m)flaxseed oil(Y),and 3%(m/m)flaxseed oil+0.3 mg/kg methionine selenium(Y+Se-Met)were explored.The results showed that compared with the control group,the content of n-3 polyunsaturated fatty acids(PUFA)in the leg meat of the Y group increased by 349.62%,and the n-6/n-3 PUFA ratio decreased from 26.96 to 4.21;the content of inosine 5'-monophosphate in the muscle increased to 1.73 mg/g,and the moisture content significantly increased to 74.62%(P<0.05).Compared with the Y group,the Y+Se-Met group showed a significant increase in the activity of glutathione peroxidase and 1,1-diphenyl-2-picrylhydrazyl radical scavenging rate(P<0.05),indicating that methionine selenium addition enhanced the antioxidant defense system.In addition,the PUFA/saturated fatty acid ratio increased by 41.38%compared with the Y group.In conclusion,synergistic fortification of flaxseed oil and methionine selenium in fattening feed can regulate the n-6/n-3 PUFA nutritional balance and antioxidant capacity of pork leg meat,effectively improve the nutritional value of pork leg meat and enhance its quality.关键词
n-3多不饱和脂肪酸/硒/猪腿肉/氧化水平/脂肪酸/氨基酸/核苷酸Key words
n-3 polyunsaturated fatty acids/selenium/pork leg meat/oxidation level/fatty acid/amino acid/nucleotide分类
轻工纺织引用本文复制引用
曾琴玉,熊寅岑,孙一鸣,唐佳灵,惠腾,方正锋..育肥饲料中添加亚麻油和蛋氨酸硒对猪腿肉品质的影响[J].肉类研究,2026,40(6):10-18,9.基金项目
"十四五"国家重点研发计划重点专项(2024YFD2101000) （2024YFD2101000）
四川省产教融合示范项目(饲料工业全产业链转型升级产教融合创新示范) （饲料工业全产业链转型升级产教融合创新示范）
