Effects of dietary vitamin E and vitamin C supplementation on the level of α-tocopherol and L-ascorbic acid in muscle and on the antioxidative status and meat quality of pigs

摘要

In total thirty pigs (Slovak Meaty) defined by DNA based test as not susceptible to malignant hyperthermia (non-mutant on RYR1 ) were used in the experiment. Treatment consisted in supplementation of vitamin E (500 mg α-tocopherol/kg diet as α-tocopherol acetate) (group E) and the same doses of vitamin E plus vitamin C (200 mg L-ascorbic acid/kg diet) (group E + C) to finishing pigs for the last 30 days before slaughter. The higher dietary vitamin E level resulted in higher levels of α-tocopherol in fresh (24 h), chill-stored (5 days, 4°C), chill-stored and cooked (80°C) and frozen meat (3 months, –25°C), ( P P P = 0.06) and on drip loss ( P 2+/ascorbate (incubation of muscle LD for 0 and 30 min) was higher in control group as compared to both experimental groups ( P P RYR1 ). Oxidative stability of meat lipids measured as TBARS value can be improved by vitamin E supplementation to feed.