Document Detail


Growth and fresh meat quality characteristics of pigs supplemented with vitamin E.
MedLine Citation:
PMID:  8778117     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Crossbred pigs (n = 30) were fed to determine the influence of supplementation with vitamin E on growth and slaughter characteristics of swine and on the quality characteristics of fresh pork. Pigs received either a control diet containing no vitamin E (CON) or a diet formulated to contain 100 mg of vitamin E/kg feed (VITE). During 84 d of feeding, feed intake and weight gain were measured every 2 wk. After the feeding period, pigs were slaughtered and the loin from the left side of each carcass was removed 4 d after death. Alpha-Tocopherol concentration and proximate composition of the longissimus muscle were determined. Loins were sliced into 10-cm sections and stored under vacuum (2 degrees C) for 0, 14, 28, and 56 d. After storage, loins were sliced into 2.54-cm chops, wrapped in polyvinyl chloride film and stored in a retail case (2 to 4 degrees C) for 5 d. Thiobarbituric acid (TBA) values, Hunter L, a, and b values, total plate counts, pH, purge loss, drip loss, cook loss, taste panel characteristics, and visual panel characteristics were evaluated. Growth traits, slaughter characteristics, and proximate composition did not differ (P > .05) between dietary treatment groups. Alpha-Tocopherol concentrations were greater (P < .05) and TBA values during extended retail display were less (P < .05) for VITE chops than for CON chops. Overall palatability ratings were more desirable (P < .05, at 14 d of vacuum storage) for VITE chops than for CON chops. Color measurements, sensory characteristics, total plate counts, pH, purge loss, drip loss, and cook loss were not influenced (P > .05) by vitamin E supplementation. These results indicated that at the tissue alpha-tocopherol concentrations of the present study, vitamin E supplementation of the growing-finishing diet of hogs reduced lipid oxidation in fresh pork but did not influence pork color or tissue drip loss.
Authors:
J E Cannon; J B Morgan; G R Schmidt; J D Tatum; J N Sofos; G C Smith; R J Delmore; S N Williams
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of animal science     Volume:  74     ISSN:  0021-8812     ISO Abbreviation:  J. Anim. Sci.     Publication Date:  1996 Jan 
Date Detail:
Created Date:  1996-09-17     Completed Date:  1996-09-17     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8003002     Medline TA:  J Anim Sci     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  98-105     Citation Subset:  IM    
Affiliation:
Department of Animal Sciences, Colorado State University, Ft. Collins 80523, USA.
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MeSH Terms
Descriptor/Qualifier:
Analysis of Variance
Animals
Body Composition / drug effects*,  physiology
Diet / standards
Dose-Response Relationship, Drug
Eating / physiology
Female
Food Technology / methods,  standards
Food, Fortified
Lipid Metabolism
Lipids / analysis
Male
Meat / standards*
Muscle, Skeletal / chemistry,  physiology
Oxidation-Reduction
Random Allocation
Swine / growth & development*,  physiology
Vitamin E / administration & dosage,  pharmacology*
Weight Gain / drug effects,  physiology
Chemical
Reg. No./Substance:
0/Lipids; 1406-18-4/Vitamin E

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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