Multi-omics analysis reveals glycerophospholipid metabolism mediated the improvement of meat quality by Se-enriched yeast in finishing pigs

Background The improvement of meat quality by selenium (Se) supplementation is well known, but the effects and specific mechanism how Se-enriched yeast (SY) modulates meat quality remains unclear. This study aimed to investigate the effects of SY on meat quality and molecular characteristics in finishing pigs. Finishing pigs were fed either a Se-deficient die (SeD), or the Se-deficient diet supplemented with 0.3,1, 3, or 5 mg Se/kg (CT,SY1, SY3, SY5). Results Dietary supplementation with Se-enriched yeast, especially at 3.0 mg/kg, significantly improved meat redness (a* value), intramuscular fat content, and fatty acid composition, and enhanced antioxidant capacity. Dietary supplementation with Se-enriched yeast also increased total monounsaturated fatty acids and key polyunsaturated fatty acids. Lipidomic analysis revealed an alteration in abundances of multiple lipid species, while transcriptomic analysis showed significant enrichment of pathways involved in unsaturated fatty acid and glycerophospholipid metabolism. The integrated analyses identified glycerophospholipid metabolism as a key pathway associated with major lipids (PC and PE) and the regulatory genes GPAT3 and PISD. Correlation analysis further indicated that SCD, ELOVL4/6, and GPAT3 play crucial roles in lipid synthesis. Conclusion Dietary Se-enriched yeast at 3 mg/kg improves pork quality primarily through the targeted regulation of glycerophospholipid metabolism. This mechanism enhances membrane stability and lipid homeostasis, which in turn contributes to improved meat color and nutritional profile. These findings provide mechanistic insight supporting the use of Se-enriched yeast as an effective feed additive to enhance meat quality in finishing pigs.