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Effects of dietary vitamin E and fat supplementation on pork quality¹

Q. Guo^*, B. T. Richert^*, J. R. Burgess, D. M. Webel, D. E. Orr, M. Blair, G. E. Fitzner², D. D. Hall³, A. L. Grant^* and D. E. Gerrard^*,4

^* Department of Animal Sciences, and and Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907; and JBS United, Sheridan, IN 46069; and Adisseo USA Inc., Alpharetta, GA 30005

⁴ Corresponding author: dgerrard{at}purdue.edu

The effects of dietary vitamin E (VE, -tocopherol acetate) and fat supplementation on growth and carcass quality characteristics, oxidative stability of fresh and cooked pork patty in storage, fatty acid profiles of muscle and adipose tissue, and VE concentrations of plasma, muscle, and adipose tissue were studied. Six hundred pigs were allocated to 1 of 6 diets and fed for 63 d in a 3 x 2 factorial design. The dietary treatments included 3 fat levels (normal corn, high oil corn, high oil corn plus added beef tallow) and 2 levels of VE supplementation (40 IU/kg, normal VE supplementation; and 200 IU/kg, high VE supplementation). At 113 kg of BW, 54 pigs were slaughtered as a subsample to evaluate dietary effects on pork quality. Growth performance and meat quality characteristics did not differ (P > 0.05) among treatment groups. The high level of VE supplementation had a beneficial effect on the oxidative stability of pork as indicated by thiobarbituric acid reactive substance (TBARS) values. Lean tissue had lower (P < 0.05) TBARS in the group fed the high VE than in those fed the normal VE level. The TBARS values differed among storage periods (0 to 6 d) and also between fresh and cooked ground ham. Fat type did not significantly affect total saturated and unsaturated fatty acids proportions in the neutral and polar fraction of muscle. Adding VE acetate led to greater (P < 0.05) monounsaturated and total unsaturated fatty acid proportions in neutral lipids of muscle and adipose tissues. Increasing dietary levels of VE acetate increased the concentration of VE in plasma and muscle. These results indicate that dietary VE acetate supplementation increased (P < 0.05) lipid stability and the VE concentration of muscle.

Key Words: -tocopherol • fatty acid • high oil corn • lipid oxidation • pork • supplemental fat

This article has been cited by other articles:

				Q. Guo, B. T. Richert, J. R. Burgess, D. M. Webel, D. E. Orr, M. Blair, A. L. Grant, and D. E. Gerrard Effect of dietary vitamin E supplementation and feeding period on pork quality J Anim Sci, November 1, 2006; 84(11): 3071 - 3078. [Abstract] [Full Text] [PDF]