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

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

Blog Article

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 are rhonda allison products medical grade et lumborum (LTL) tissue compared to 3% linseed oil or fish oil treatments alone (p p p = 0.077).

Compared with 3% sunflower wilwood .75 master cylinder 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 p p L24 h* value and flavor precursors).We, therefore, recommend adding 0.3 mg/kg SeMet to the n-3 PUFA-enriched pork production process.