Effect of dietary supplementation of vitamin E on pig meat quality
| Autor: | A.M. Cheah, K.S. Cheah, D.I. Krausgrill |
|---|---|
| Rok vydání: | 1993 |
| Předmět: |
Vitamin
Isolated mitochondria medicine.medical_specialty biology Vitamin E medicine.medical_treatment Erythrocyte fragility British Landrace chemistry.chemical_element Calcium biology.organism_classification chemistry.chemical_compound Endocrinology Animal science chemistry Internal medicine medicine Dietary supplementation Tocopherol Food Science |
| Zdroj: | Meat science. 39(2) |
| ISSN: | 0309-1740 |
| Popis: | The effect of vitamin E on pig meat quality was investigated using British Landrace (NN and nn), Landrace × Large White (NN and Nn) and Pietrain (nn) pigs. Daily dietary supplementation of 500 mg vitamin E/kg diet for 46 days could reduce drip loss in unfrozen longissimus thoracis (LT) by 45% and 54% in Nn and NN pigs, respectively. In PSE-prone Landrace × Large White Nn pigs, daily supplementation of 1000 mg vitamin E/kg diet for the same period could significantly (P < 0.001) reduce excess release of Ca2+ and prevent the formation of PSE carcasses, evaluated from both biopsy and post- mortem LT samples. Experimental evidence from erythrocyte fragility and water-holding capacity of biopsy LT samples suggested that vitamin E improved pig meat quality by its ability to stabilize membranes. Stabilization of membrane integrity in isolated mitochondria of LT by vitamin E was associated with inhibition of phospholipase A2 activity. |
| Databáze: | OpenAIRE |
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