育肥饲料中添加亚麻油和蛋氨酸硒对猪腿肉品质的影响

打开文本图片集

Effect of the Addition ofLinseed Oil and Methionine Seleniumto Fattening Feeds on the QualityofPork Leg Meat

ZENG 1，XIONG ，SUN'，TANG 1，HUI 12*，FANG Zhengfent，2* （1.CollgefFcuualUveityY'ana;Kbatoalru Nutritional Health，MinistryofAgricultureandRuralAffairs （Ministry-ProvinceJointConstruction），Ya'an，China）

Abstract：Thediferences innutrientcontent，oxidationlevelandantioxidant activity inpork leg meat from pigs fed fatteningfeedswiththeadditionof 3% （m/m） soybean oil （control）， 3% （m/m） flaxseed oil（Y），and 3% （m/m） flaxseed oil + （204号 0.3mg/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 theY group increased by 349.62% ，and the n -6/n-3PUFA ratio decreased from 26.96 to 4.21; the content of inosine 5′ -monophosphate in the muscle increased to 1.73mg/g and the moisture content significantly increased to 74.62% 0 P<0.05 ）. Compared with the Y group，the Υ+Se -Met group showed asignificantincrease in theactivityof glutathione peroxidaseand1，1-diphenyl-2-picrylhydrazylradical 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-3PUFA nutritional balance and antioxidant capacity of pork leg meat，eectively improve the nutritional value of pork leg meat and enhance its quality.

Keywords： n-3polyunsaturatedfatyacids;selenium;porkleg meat; oxidationlevel; fatyacid;aminoacid;nucleotide DOI：10.7506/rlyj1001-8123-20250623-204

中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2026）06-0010-09

引文格式：

曾琴玉，熊寅岑，孙一鸣，等.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. DOI：10.7506/rlyj1001-8123-20250623-204.http：//www.rlyj.net.cn

ZENG Qinyu，XIONGYincen，SUNYiming，etal.Effectof theadditionoflinseedoilandmethionineseleniumtofatting feeds onthequalityofporkleg meat[J].MeatResearch，226，40（6）：10-18.（inChinese withEnglishabstract）DO：10.7506/ rlyj1001-8123-20250623-204. http：//www.rlyj.net.cn

猪肉在我国居民膳食结构中占据重要战略地位。（剩余24207字）