title: Growth and fresh meat quality characteristics of pigs supplemented with vitamin E.
abstract: 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.affiliation: Department of Animal Sciences, Colorado State University, Ft. Collins 80523, USA.
authors.forename: J E
authors.initials: JE
authors.lastname: Cannon
authors.forename: J B
authors.initials: JB
authors.lastname: Morgan
authors.forename: G R
authors.initials: GR
authors.lastname: Schmidt
authors.forename: J D
authors.initials: JD
authors.lastname: Tatum
authors.forename: J N
authors.initials: JN
authors.lastname: Sofos
authors.forename: G C
authors.initials: GC
authors.lastname: Smith
authors.forename: R J
authors.initials: RJ
authors.lastname: Delmore
authors.forename: S N
authors.initials: SN
authors.lastname: Williams
mesh_terms: D000704:Analysis of Variance; D000818:Animals; D001823:Body Composition / Q000187:drug effects* / Q000502:physiology; D004032:Diet / Q000592:standards; D004305:Dose-Response Relationship, Drug; D004435:Eating / Q000502:physiology; D005260:Female; D005524:Food Technology / Q000379:methods / Q000592:standards; D005527:Food, Fortified; D050356:Lipid Metabolism; D008055:Lipids / Q000032:analysis; D008297:Male; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000737:chemistry / Q000502:physiology; D010084:Oxidation-Reduction; D011897:Random Allocation; D013552:Swine / Q000254:growth & development* / Q000502:physiology; D014810:Vitamin E / Q000008:administration & dosage / Q000494:pharmacology*; D015430:Weight Gain / Q000187:drug effects / Q000502:physiology
chemical_list: D008055:Lipids; D014810:Vitamin E