Effects of dietary vitamin E and fat supplementation on pork quality1

Abstract

The effects of dietary vitamin E (VE, alpha-tocopherol acetate) and fat supplementation on growth and carcass quality characteristics, oxidative stability of fresh and cooked pork patty in storage, fatty acid profiles of muscle and adipose tissue, and VE concentrations of plasma, muscle, and adipose tissue were studied. Six hundred pigs were allocated to 1 of 6 diets and fed for 63 d in a 3 x 2 factorial design. The dietary treatments included 3 fat levels (normal corn, high oil corn, high oil corn plus added beef tallow) and 2 levels of VE supplementation (40 IU/kg, normal VE supplementation; and 200 IU/kg, high VE supplementation). At 113 kg of BW, 54 pigs were slaughtered as a subsample to evaluate dietary effects on pork quality. Growth performance and meat quality characteristics did not differ (P > 0.05) among treatment groups. The high level of VE supplementation had a beneficial effect on the oxidative stability of pork as indicated by thiobarbituric acid reactive substance (TBARS) values. Lean tissue had lower (P < 0.05) TBARS in the group fed the high VE than in those fed the normal VE level. The TBARS values differed among storage periods (0 to 6 d) and also between fresh and cooked ground ham. Fat type did not significantly affect total saturated and unsaturated fatty acids proportions in the neutral and polar fraction of muscle. Adding VE acetate led to greater (P < 0.05) monounsaturated and total unsaturated fatty acid proportions in neutral lipids of muscle and adipose tissues. Increasing dietary levels of VE acetate increased the concentration of VE in plasma and muscle. These results indicate that dietary VE acetate supplementation increased (P < 0.05) lipid stability and the VE concentration of muscle.

The effects of dietary herbs and coral mineral complex on growth performance, nutrient digestibility, blood characteristics and meat quality in finishing pigs

“…They suggested the further mechanism may be due to pollen pini could improve the activity of SOD and free radical scavenging effect. Similarly, Guo et al (2006) suggested that high level of vitamin E supplementation had a beneficial effect on the oxidative stability of pork as indicated by TBARS values. Surprisingly, marbling and firmness of sensory evaluation were linearly decreased with the increase of HC level.…”

Effect of RRR-α-tocopherol succinate on the meat quality and antioxidative status in broilers

“…It has been reported that the oxidative stability of muscle tissue depends on its anti-/pro-oxidant balance (Cardenia et al, 2011), and therefore dietary supplementation with antioxidants might increase the oxidative stability of meat lipids (Eder et al, 2005;Guo et al, 2006a;Ao et al, 2011). Although synthetic antioxidants, such as butylated hydroxytoluene and butyl hydroxy anisol, have been used extensively in the meat industry, consumers' concerns about the safety and toxicity of these products have initiated a search for natural sources of antioxidants (Nuala et al, 2006).…”

Factors affecting the fatty acid composition and fat oxidative stability in pigs

“…In this case the FA composition didn't show any significant changes, however the oxidative stability decreased markedly. Guo et al (2006) reached the conclusion that the addition of corn doesn't influence the oxidative stability of fresh meat, although the same meat following heat treatment does show an increased tendency to undergo oxidation. Guo et al (2006) and Lahučký et al (2005) point out the importance of antioxidants in the diet (vitamin E).…”

“…Guo et al (2006) reached the conclusion that the addition of corn doesn't influence the oxidative stability of fresh meat, although the same meat following heat treatment does show an increased tendency to undergo oxidation. Guo et al (2006) and Lahučký et al (2005) point out the importance of antioxidants in the diet (vitamin E). Supplementing feeding mixtures with corn grain and vitamin E significantly increased the MUFA and UFA proportion, as well as the content of vitamin E in the meat.…”