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Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork

Jiang, Jiang, Tang, Xinyue, Xue, Yan, Lin, Gang, Xiong, Youling L.
Meat science 2017 v.131 pp. 99-106
antioxidants, crossbreds, diet, drip loss, enzyme activity, fatty acid composition, food storage, linseed oil, lipid peroxidation, meat tenderness, nutrient content, omega-3 fatty acids, oxidation, oxidative stability, pork, selenium, sodium selenite, soybean oil, soybeans, swine, swine feeding, thiobarbituric acid-reactive substances, water holding capacity, yeasts
Cross-bred pigs were fed a control diet (with 0.3ppm sodium selenite and 1.5% soybean oil) or organic selenium diets (0.3ppm Se-Yeast with 1.5% soybean or linseed oil) to investigate nutrient supplement effects on meat quality and oxidative stability. The organic selenium diets increased muscular selenium content up to 54%, and linseed oil increased n-3 fatty acids two-fold while lowering the n-6/n-3 fatty acid ratio from 13.9 to 5.9 over the selenite control diet (P<0.05). Organic selenium yeast treatments with linseed oil reduced pork drip loss by 58–74% when compared with diets with soybean oil. Lightness of fresh pork was slightly less for organic selenium groups than inorganic (P<0.05), but redness was mostly similar. Lipid oxidation (TBARS) and protein oxidation (sulfhydryl) during meat storage (4°C up to 6days) showed no appreciable difference (P>0.05) between diets, in agreement with the lack of notable difference in endogenous antioxidant enzyme activity between these meat groups.