Effect of vitamin E in swine diet on animal growth performance and meat quality parameters

• Autorzy: Niculita P. , Popa M.E. , Ghidurus M. , Turtoi M.
• Języki publikacji: EN

Abstrakty

EN

Lipid oxidation is the primary cause of deterioration in the quality of frozen meat and meat products. Oxidative deterioration of meat lipids during frozen storage can directly affect the colour, flavour, texture, nutritive value, and safety of food. Natural antioxidants reduce lipid oxidation and as a consequence may improve meat quality. In the present study we investigate the effect of three levels of dietary vitamin E on animal growth performance and on meat oxidation. HPLC analyses were performed in order to assess a-tocopherol levels in blood serum and its deposition in muscles. The oxidative stability of muscle was examined over 7 days of refrigeration storage by means of thiobarbituric acid reactive substances (TBARS). We concluded that supplementation with vitamin E augmented a-tocopherol levels in blood serum and muscles from pig samples receiving 300 mg/kg feed. Moreover lipid oxidation in chilled meat was successfully reduced.

Słowa kluczowe

EN

vitamin E; pig; oxidative stability; animal diet; growth performance; meat quality; pork meat

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 1
• Opis fizyczny: p.125-129,fig.,ref.

Twórcy

autor

Niculita P.

• University of Agricultural Sciences and Veterinary Medicine, 59 marasti Blvd., 011464 Bucharest 1, Romania

autor

Popa M.E.

autor

Ghidurus M.

autor

Turtoi M.

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