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Effects of dietary vitamin E and fat supplementation on pork quality.
J Anim Sci. 2006 Nov; 84(11):3089-99.JA

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.

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 availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Randomized Controlled Trial

Language

eng

PubMed ID

17032803

Citation

Guo, Q, et al. "Effects of Dietary Vitamin E and Fat Supplementation On Pork Quality." Journal of Animal Science, vol. 84, no. 11, 2006, pp. 3089-99.
Guo Q, Richert BT, Burgess JR, et al. Effects of dietary vitamin E and fat supplementation on pork quality. J Anim Sci. 2006;84(11):3089-99.
Guo, Q., Richert, B. T., Burgess, J. R., Webel, D. M., Orr, D. E., Blair, M., Fitzner, G. E., Hall, D. D., Grant, A. L., & Gerrard, D. E. (2006). Effects of dietary vitamin E and fat supplementation on pork quality. Journal of Animal Science, 84(11), 3089-99.
Guo Q, et al. Effects of Dietary Vitamin E and Fat Supplementation On Pork Quality. J Anim Sci. 2006;84(11):3089-99. PubMed PMID: 17032803.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of dietary vitamin E and fat supplementation 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 - Fitzner,G E, AU - Hall,D D, AU - Grant,A L, AU - Gerrard,D E, PY - 2006/10/13/pubmed PY - 2006/12/19/medline PY - 2006/10/13/entrez SP - 3089 EP - 99 JF - Journal of animal science JO - J Anim Sci VL - 84 IS - 11 N2 - 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. SN - 1525-3163 UR - https://www.unboundmedicine.com/medline/citation/17032803/Effects_of_dietary_vitamin_E_and_fat_supplementation_on_pork_quality_ DB - PRIME DP - Unbound Medicine ER -