Storage stability of pork from Berkshire and Hampshire sired pigs following dietary supplementation with vitamin E

摘要

Effects of vitamin E supplementation on pork quality of two genotypes were evaluated using 240 pigs (initial body weight was 87+/-0.35 kg). Berkshire or Hampshire sired pigs were fed either 12, 55, 99, 174, and 351 IU/kg of vitamin E for 6 weeks prior to slaughter. Loins from Hampshire sired pigs had increased (P<0.001) levels of drip loss, were paler, more red, and more yellow than loins from Berkshire sired pigs following refrigerated display storage for up to 8 days or vacuum packaged storage for up to 55 days. Vitamin E supplementation did not improve fresh pork quality in either genotype. However, results indicate that vitamin E supplementation improved oxidative stability of pork chops during refrigerated display storage and this effect was more pronounced in the leaner Hampshire sired pigs. Therefore, vitamin E supplementation could be strategically applied to improve storage stability in select genotypes.