摄入有机硒与亚麻籽油对猪肉及其肉制品品质的影响

Effects of organic selenium and linseed oil supplementation on myofibrillar protein and quality of Frankfurters

研究日粮添加有机硒和亚麻籽油对猪背长肌中硒含量、脂肪酸组成、肌原纤维蛋白特性及加工肉制品的影响。选取192头"杜×长×大"三元杂交猪,随机分为4组,设为C组(0.3 mg/kg亚硒酸钠+1.5%大豆油),S1组(0.3 mg/kg酵母硒+1.5%大豆油),S2组(0.5 mg/kg酵母+1.5%大豆油)及SL组(0.3 mg/kg酵母硒+1.5%亚麻籽油)。研究发现有机硒能显著提高猪背长肌中的硒贮存量(P<0.05);亚麻籽油能改善肉品的n-6/n-3比例;亚麻籽油相比大豆油能显著提高肌原纤维蛋白的溶解性和凝胶强度(P<0.05);0.5mg/kg有机硒在7~12d的储藏期内能减少香肠的脂质氧化(P<0.05),但是香肠的微观结构和感官评价不受有机硒和亚麻籽油的影响。因此在日粮中添加亚麻籽油和有机硒有益于富硒富n-3PUFA猪肉的生产和加工。

Crossed pigs were fed a control diet （with 0.3 mg/kg sodium selenite＋ 1.5 % soybean oil） or organic selenium diets （0.3 mg/kg Se Yeast ＋1.5% soybean oil or linseed oil, 0.5 mg/kg Se-Yeast＋1.5% soybean diet） to investigate the effects on selenium deposition in loin rauscle, fatty acid profile, properties of myofibrillar and processed meat products. The organic diets increased muscular selenium content up to 5% （P〈0.05） compared to the control diet. Linseed oil supplemented in the pig diet improved n-6/n-3 ratio, the solubility and gelatin strength of myofribrillar （P〈0.05 ）, without affecting the mierostrueture and sensory characters of Frankfurters. The high level of organic selenium supplementation inhibited the lipid oxidation of Frankfurters from d 7 to d 12. Hence, dietary organic selenium and linseed oil supplementation have some enhancement in Se-enriched meat production and processing.