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SummaryThe effect of addition ofvitamin E (a-tocopherol) to pig diets on muscle metabolism of phosphorus Compounds, ATPase activity and meat quality was studied. Experimental pigs were fed with a diet supplemented with vitamin E (200 mg a-tocopherol/kg diet) for 60 days before slaughtered (110 kg live weight). Longissimus muscle (LD) Vitamin E level was more than twice higher (P<0.01) in pigs supplemented with vitamin E Changes of muscle phosphorus Compounds like sugar phosphate (SP), inorganic phosphate (Pi), phosphoereatine (PCr), and adenosinetriphosphate (ATP) assessed by 3, P NMR spectroscopy (15 min post mortem) differed between control pigs and vitamin E administered pigs. Significantly lower (PO.05) values of SP and significantly higher values of PCr were found in pigs administered with vitamin E. Efficiency of muscle energetic metabolism measured as index PCr/Pi was higher in pigs supplemented with vitamin E. ATPase activity of longissimus muscle (LD) was not influenced by vitamin E in diet. Drip loss of LD measured 24 h post mortem and conduetivity of semimembranosus (SM) and LD measured 3 h post mortem (PO.05) improved by administration with vitamin E. Differences between pH of LD and SM muscles measured 45 min post mortem were not significantly influenced. Dietary vitamin E administered for 60 days to finishing pigs may have beneficial effects on muscle energetic metabolism, electrical conduetivity, and drip loss.