title: Effect of vitamin E on improving fresh pork quality in Berkshire- and Hampshire-sired pigs.
abstract: This study was designed to evaluate the effects of vitamin E supplementation on pork quality of two genotypes with distinct differences in pork quality traits. Pigs (n = 240; BW = 87 +/- 0.35 kg) were allotted by weight to one of 20 treatments (4 pens/treatment, 3 pigs/pen) in a 2 x 2 x 5 factorial randomized complete block design. Factors included 1) genotype (Berkshire or Hampshire sired), 2) sex (gilts or barrows), and 3) vitamin E level (12.1, 54.7, 98.8, 174.0, and 350.6 IU of vitamin E/kg diet). Hampshire-sired pigs had greater average daily gain (1.05 vs 0.98 kg) and gain:feed (0.30 vs 0.27) and less average daily feed intake (ADFI) (3.46 vs 3.62 kg) than Berkshire-sired pigs (P < 0.001) for the 6-wk study. Hampshire-sired barrows consumed more feed (3.54 vs 3.38 kg/d) and were less efficient (0.29 vs 0.31) than Hampshire-sired gilts (P < 0.05), but this sex difference was not observed in Berkshire-sired pigs (interaction, P < 0.05). Berkshire-sired pigs had greater backfat (34.1 vs 21.1 mm; P < 0.001), reduced longissimus muscle area (37.6 vs 46.3 cm2; P < 0.001), reduced lean percentage (53.0 vs 55.8; P < 0.001), and a greater head-on yield (79.8 vs 79.2; P < 0.05). Vitamin E increased (P < 0.05) ADFI linearly (P < 0.05), but had no effects on carcass composition. Loin chops from Hampshire-sired pigs had reduced ultimate pH (5.64 vs 5.91), greater drip loss (92.2 vs 66.3 mg), and increased Minolta L* (52.6 vs 48.6), a* (8.9 vs 7.5), and b* (6.9 vs 5.2) values compared to Berkshire-sired pigs (P < 0.001). Vitamin E had no effect on pH, temperature, drip loss, and L* or a* values, but tended (P < 0.07) to increase b* values linearly (P < 0.06). Oxidation as indicated by thiobarbituric acid reactive substances (TBARS) was greatest in Hampshire-sired gilts at the lowest level of vitamin E, and decreased linearly (P < 0.001) with additional vitamin E. However, TBARS responded in a cubic fashion (P < 0.05) to vitamin E in Hampshire-sired barrows and were not affected in Berkshire-sired gilts or barrows (three-way interaction, P < 0.02). Hampshire-sired pigs had greater TBARS than Berkshire-sired pigs (0.053 vs 0.047 mg malondialdehyde equivalents/kg). Vitamin E supplementation increased serum concentrations of vitamin E on d 21 (1.06 to 4.79 microg/mL) and d 42 (1.02 to 2.82 microg/mL) and increased tissue concentrations of vitamin E (1.99 to 4.83 microg/g) linearly (P < 0.001). Vitamin E supplementation was not effective in improving fresh meat quality in genotypes with poor or superior meat quality traits.
authors.affiliation: Department of Animal Science, North Carolina State University, Raleigh 27695, USA.
authors.forename: J L
authors.initials: JL
authors.lastname: Hasty
authors.forename: E
authors.initials: E
authors.lastname: van Heugten
authors.forename: M T
authors.initials: MT
authors.lastname: See
authors.forename: D K
authors.initials: DK
authors.lastname: Larick
mesh_terms: D000273:Adipose Tissue / Q000033:anatomy & histology / Q000378:metabolism; D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D001823:Body Composition / Q000187:drug effects*; D004305:Dose-Response Relationship, Drug; D004435:Eating; D005260:Female; D005838:Genotype; D008297:Male; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000033:anatomy & histology / Q000378:metabolism; D011897:Random Allocation; D012727:Sex Characteristics; D013552:Swine / Q000235:genetics / Q000254:growth & development* / Q000502:physiology; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014810:Vitamin E / Q000494:pharmacology*; D015430:Weight Gain / Q000187:drug effects*
chemical_list: D000975:Antioxidants; D017392:Thiobarbituric Acid Reactive Substances; D014810:Vitamin E