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Effect of dietary vitamin E supplementation and feeding period on pork quality.
J Anim Sci. 2006 Nov; 84(11):3071-8.JA

Abstract

Feeding increased levels of dietary vitamin E can inhibit lipid oxidation. The aim of this study was to investigate the effect of levels of dietary alpha-tocopherol acetate (VE) and feeding duration on meat quality and lipid oxidation. Eighty-one pigs were allocated to 1 of 3 diets containing 40, 200, or 400 IU of VE/kg of feed, and each diet group was divided into 3 feeding periods (3, 6, or 9 wk). Carcass characteristics and meat quality were evaluated. Oxidative stability of fresh and cooked pork patties and pork chops was determined after chilled or frozen storage. Increasing dietary concentrations of VE did not affect any growth performance parameter. Drip loss, however, decreased (P < 0.05) with increased dietary VE levels. Moreover, an increased duration of VE feeding improved (P < 0.05) pH and drip loss. Less lipid oxidation (P < 0.05) was detected in fresh ground pork from pigs fed greater concentrations of VE after 4 d of storage. A greater (P < 0.05) resistance to oxidation in cooked ground pork was observed in pigs fed 200 or 400 IU of VE/kg at 2 and 6 d of storage. Fresh and cooked pork patty oxidation decreased (P < 0.05) linearly as feeding duration increased from 3 to 9 wk. After 6 mo of freezer storage, lipid oxidation of pork chops from pigs fed 200 or 400 IU of VE/kg was lower (P < 0.05) than for pigs fed 40 IU of VE/kg. Likewise, lipid oxidation of pork chops of pigs fed VE for an extended period of time (6 wk) was lower (P < 0.05) after 9 mo of storage. Fatty acid profiles of neutral lipid fraction of the LM became more unsaturated (P < 0.05) with added VE to the feed. These results indicate an increased intake of dietary VE concentration, and prolonged feeding of VE can improve drip loss and reduce lipid oxidation in ground pork and pork chops. This study suggests that supplementation with 200 IU of VE/kg of feed for 6 wk before market is beneficial in improving lipid stability and pork quality.

Authors+Show Affiliations

Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Randomized Controlled Trial

Language

eng

PubMed ID

17032801

Citation

Guo, Q, et al. "Effect of Dietary Vitamin E Supplementation and Feeding Period On Pork Quality." Journal of Animal Science, vol. 84, no. 11, 2006, pp. 3071-8.
Guo Q, Richert BT, Burgess JR, et al. Effect of dietary vitamin E supplementation and feeding period on pork quality. J Anim Sci. 2006;84(11):3071-8.
Guo, Q., Richert, B. T., Burgess, J. R., Webel, D. M., Orr, D. E., Blair, M., Grant, A. L., & Gerrard, D. E. (2006). Effect of dietary vitamin E supplementation and feeding period on pork quality. Journal of Animal Science, 84(11), 3071-8.
Guo Q, et al. Effect of Dietary Vitamin E Supplementation and Feeding Period On Pork Quality. J Anim Sci. 2006;84(11):3071-8. PubMed PMID: 17032801.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of dietary vitamin E supplementation and feeding period on pork quality. AU - Guo,Q, AU - Richert,B T, AU - Burgess,J R, AU - Webel,D M, AU - Orr,D E, AU - Blair,M, AU - Grant,A L, AU - Gerrard,D E, PY - 2006/10/13/pubmed PY - 2006/12/19/medline PY - 2006/10/13/entrez SP - 3071 EP - 8 JF - Journal of animal science JO - J Anim Sci VL - 84 IS - 11 N2 - Feeding increased levels of dietary vitamin E can inhibit lipid oxidation. The aim of this study was to investigate the effect of levels of dietary alpha-tocopherol acetate (VE) and feeding duration on meat quality and lipid oxidation. Eighty-one pigs were allocated to 1 of 3 diets containing 40, 200, or 400 IU of VE/kg of feed, and each diet group was divided into 3 feeding periods (3, 6, or 9 wk). Carcass characteristics and meat quality were evaluated. Oxidative stability of fresh and cooked pork patties and pork chops was determined after chilled or frozen storage. Increasing dietary concentrations of VE did not affect any growth performance parameter. Drip loss, however, decreased (P < 0.05) with increased dietary VE levels. Moreover, an increased duration of VE feeding improved (P < 0.05) pH and drip loss. Less lipid oxidation (P < 0.05) was detected in fresh ground pork from pigs fed greater concentrations of VE after 4 d of storage. A greater (P < 0.05) resistance to oxidation in cooked ground pork was observed in pigs fed 200 or 400 IU of VE/kg at 2 and 6 d of storage. Fresh and cooked pork patty oxidation decreased (P < 0.05) linearly as feeding duration increased from 3 to 9 wk. After 6 mo of freezer storage, lipid oxidation of pork chops from pigs fed 200 or 400 IU of VE/kg was lower (P < 0.05) than for pigs fed 40 IU of VE/kg. Likewise, lipid oxidation of pork chops of pigs fed VE for an extended period of time (6 wk) was lower (P < 0.05) after 9 mo of storage. Fatty acid profiles of neutral lipid fraction of the LM became more unsaturated (P < 0.05) with added VE to the feed. These results indicate an increased intake of dietary VE concentration, and prolonged feeding of VE can improve drip loss and reduce lipid oxidation in ground pork and pork chops. This study suggests that supplementation with 200 IU of VE/kg of feed for 6 wk before market is beneficial in improving lipid stability and pork quality. SN - 1525-3163 UR - https://www.unboundmedicine.com/medline/citation/17032801/Effect_of_dietary_vitamin_E_supplementation_and_feeding_period_on_pork_quality_ L2 - https://academic.oup.com/jas/article-lookup/doi/10.2527/jas.2005-578 DB - PRIME DP - Unbound Medicine ER -