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Background <p>The improvement of meat quality by selenium (Se) supplementation has been well documented; however, the effects and underlying mechanisms by which Se-enriched yeast modulates meat quality remain unclear. This study aimed to investigate the effects of Se-enriched yeast on meat quality and its molecular characteristics in finishing pigs. All pigs were fed a Se-deficient diet (SeD) or the same diet supplemented with 0.3, 1, 3, or 5&#xa0;mg Se/kg (CT, SY1, SY3, and SY5).</p> Results <p>Compared with SeD, Se-enriched yeast supplementation, especially SY3, improved marbling score, intramuscular fat content, antioxidant capacity, and fatty acid composition in the LD muscle&#xa0;(<i>P</i> &lt; 0.05). Lipidomic analysis revealed that Se-enriched yeast supplementation altered the abundances of multiple lipid species, while transcriptomic analysis showed significant enrichment of pathways related to unsaturated fatty acid and glycerophospholipid metabolism&#xa0;(<i>P</i> &lt; 0.05). Integrated analyses further identified glycerophospholipid metabolism as a key pathway associated with major lipids, including phosphatidylcholine (PC) and phosphatidylethanolamine (PE), along with regulatory genes glycerol-3-phosphate acyltransferase 3 (<i>GPAT3</i>) and phosphatidylserine decarboxylase (<i>PISD</i>). Correlation analysis indicated that stearoyl-CoA desaturase (<i>SCD</i>), elongation of very long chain fatty acids protein 4&#xa0;(<i>ELOVL4</i>), and <i>GPAT3</i> play crucial roles in lipid synthesis.</p> Conclusion <p>Se-enriched yeast supplementation at 3&#xa0;mg/kg improved meat quality, primarily through the regulation of glycerophospholipid metabolism, enhancement of membrane stability, and lipid homeostasis. These findings offer mechanistic insights into the role of Se-enriched yeast and highlight its potential as an effective feed additive for improving meat quality in finishing pigs.</p>

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Se-enriched yeast improves meat quality through glycerophospholipid metabolism in finishing pigs: insights from a multi-omics analysis

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月5日

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  • Xiangqi Qiu,
  • Panpan Lu,
  • Mingfei Xiao,
  • Sumei Zeng,
  • Li Li,
  • Haitao Yu,
  • Aihua Deng,
  • Min Zhu,
  • E Xu,
  • Xiangfang Zeng

摘要

Background

The improvement of meat quality by selenium (Se) supplementation has been well documented; however, the effects and underlying mechanisms by which Se-enriched yeast modulates meat quality remain unclear. This study aimed to investigate the effects of Se-enriched yeast on meat quality and its molecular characteristics in finishing pigs. All pigs were fed a Se-deficient diet (SeD) or the same diet supplemented with 0.3, 1, 3, or 5 mg Se/kg (CT, SY1, SY3, and SY5).

Results

Compared with SeD, Se-enriched yeast supplementation, especially SY3, improved marbling score, intramuscular fat content, antioxidant capacity, and fatty acid composition in the LD muscle (P < 0.05). Lipidomic analysis revealed that Se-enriched yeast supplementation altered the abundances of multiple lipid species, while transcriptomic analysis showed significant enrichment of pathways related to unsaturated fatty acid and glycerophospholipid metabolism (P < 0.05). Integrated analyses further identified glycerophospholipid metabolism as a key pathway associated with major lipids, including phosphatidylcholine (PC) and phosphatidylethanolamine (PE), along with regulatory genes glycerol-3-phosphate acyltransferase 3 (GPAT3) and phosphatidylserine decarboxylase (PISD). Correlation analysis indicated that stearoyl-CoA desaturase (SCD), elongation of very long chain fatty acids protein 4 (ELOVL4), and GPAT3 play crucial roles in lipid synthesis.

Conclusion

Se-enriched yeast supplementation at 3 mg/kg improved meat quality, primarily through the regulation of glycerophospholipid metabolism, enhancement of membrane stability, and lipid homeostasis. These findings offer mechanistic insights into the role of Se-enriched yeast and highlight its potential as an effective feed additive for improving meat quality in finishing pigs.