Effect of vitamin E in swine diet on animal growth performance and meat quality parameters

• Published in: Polish journal of food and nutrition sciences Vol. 57; no. 1; pp. 125 - 129
• Main Authors: Niculita, P, Popa, M.E, Ghidurus, M, Turtoi, M.,University of Agricultural Sciences and Veterinary Medicine, Bucharest (Romania)
• Format: Journal Article
• Language: English
• Published: Olsztyn Polish Academy of Sciences 2007; Institute of Animal Reproduction
• Subjects: Biological and medical sciences; BODY WEIGHT; CALIDAD; CARNE; CARNE DE CERDO; CERDO; COLOR; COLOUR; COMPLEMENT ALIMENTAIRE; COULEUR; ESTABILIDAD; Feeding. Feeding behavior; Food industries; Fundamental and applied biological sciences. Psychology; GROWTH RATE; http://www.fao.org/aos/agrovoc#c_15230; http://www.fao.org/aos/agrovoc#c_15846; http://www.fao.org/aos/agrovoc#c_16130; http://www.fao.org/aos/agrovoc#c_1773; http://www.fao.org/aos/agrovoc#c_33996; http://www.fao.org/aos/agrovoc#c_34043; http://www.fao.org/aos/agrovoc#c_36930; http://www.fao.org/aos/agrovoc#c_4362; http://www.fao.org/aos/agrovoc#c_4669; http://www.fao.org/aos/agrovoc#c_4788; http://www.fao.org/aos/agrovoc#c_6120; http://www.fao.org/aos/agrovoc#c_6400; http://www.fao.org/aos/agrovoc#c_7555; INDICE DE CRECIMIENTO; LIPID PEROXIDATION; LIPIDE; LIPIDOS; LIPIDS; MEAT; Meat and meat product industries; METHODE; METHODS; METODOS; PEROXIDACION LIPIDICA; PEROXYDATION DES LIPIDES; PESO CORPORAL; POIDS CORPOREL; PORCIN; PORK; QUALITE; QUALITY; STABILITE; STABILITY; SUPLEMENTOS; SUPPLEMENTS; SWINE; TAUX DE CROISSANCE; Vertebrates: anatomy and physiology, studies on body, several organs or systems; VIANDE; VIANDE PORCINE; VITAMIN E; VITAMINA E; VITAMINE E; oxidation stability; Farming animal; Growth; vitamin E; Meat product; E-Vitamins; Pig; growth performance; pigs; Vertebrata; Oxidation resistance; Meat animals; Mammalia; Diet; Quality; pork meat quality; Artiodactyla; Performance; Ungulata; Pork
• ISSN: 1230-0322; 2083-6007

Lipid oxidation is the primary cause of deterioration in the quality of frozen meat and meat products. Oxidative deterioration of meat lipids during frozen storage can directly affect the colour, flavour, texture, nutritive value, and safety of food. Natural antioxidants reduce lipid oxidation and as a consequence may improve meat quality. In the present study we investigate the effect of three levels of dietary vitamin E on animal growth performance and on meat oxidation. HPLC analyses were performed in order to assess alpha-tocopherol levels in blood serum and its deposition in muscles. The oxidative stability of muscle was examined over 7 days of refrigeration storage by means of thiobarbituric acid reactive substances (TBARS). We concluded that supplementation with vitamin E augmented alpha-tocopherol levels in blood serum and muscles from pig samples receiving 300 mg/kg feed. Moreover lipid oxidation in chilled meat was successfully reduced