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

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.