1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; 2. Key Laboratory of Agricultural Product Processing and Nutritional Health, Ministry of Agriculture and Rural Affairs (Ministry-Province Joint Construction), Ya’an 625014, China
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.
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.
ZENG Qinyu, XIONG Yincen, SUN Yiming, TANG Jialing, HUI Teng, FANG Zhengfeng. Effect of the Addition of Linseed Oil and Methionine Selenium to Fattening Feeds on the Quality of Pork Leg Meat. Meat Research, 2026, 40(6): 10-18.
2026, Vol. 40 
