育肥饲料中添加亚麻油和蛋氨酸硒对猪腿肉品质的影响OA

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.