Sun Yiming, Zhang Hu, Zhang Renyu, Yang Yong, Hui Teng, Fang Zhengfeng
Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China.
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Food Chem X. 2024 Nov 2;24:101949. doi: 10.1016/j.fochx.2024.101949. eCollection 2024 Dec 30.
This study evaluated the physicochemical properties, oxidative stability, and endogenous enzyme activities in fresh pork loin from pigs fattened by supplementation of 3 % soybean oil (control), 3 % linseed oil or 3 % linseed oil combined with 0.3 mg/kg selenomethionine (SeMet). Both linseed oil treatments led to higher n-3 polyunsaturated fatty acids (PUFA) levels, lower values, n-6/n-3 ratios, and lipoxygenase activity compared to the control ( < 0.001). Supplementation with linseed oil alone reduced , n-6 PUFA, saturated and monounsaturated fatty acids, and GPx activity in pork loin compared to other treatments ( < 0.05). Adding SeMet decreased neutral lipase activity but did not affect or GPx activity ( > 0.05), likely due to the antioxidant property of SeMet. Overall, linseed oil and SeMet supplementation is a promising strategy to significantly increase n-3 PUFA content in pork without compromising color properties or oxidative stability.
本研究评估了用3%大豆油（对照）、3%亚麻籽油或3%亚麻籽油与0.3毫克/千克硒代蛋氨酸（SeMet）组合育肥的猪的新鲜猪里脊肉的理化性质、氧化稳定性和内源酶活性。与对照相比，两种亚麻籽油处理均导致更高的n-3多不饱和脂肪酸（PUFA）水平、更低的值、n-6/n-3比率和脂氧合酶活性（P<0.001）。与其他处理相比，单独添加亚麻籽油降低了猪里脊肉中的、n-6 PUFA、饱和脂肪酸和单不饱和脂肪酸以及谷胱甘肽过氧化物酶（GPx）活性（P<0.05）。添加SeMet降低了中性脂肪酶活性，但不影响或GPx活性（P>0.05），这可能归因于SeMet的抗氧化特性。总体而言，补充亚麻籽油和SeMet是一种很有前景的策略，可在不影响颜色特性或氧化稳定性的情况下显著提高猪肉中的n-3 PUFA含量。
