Effects of vitamin E by dietary supplementation and of calcium ascorbate by post mortem injection in muscle on the antioxidative status and on meat quality of pigs

被引:5
|
作者
Lahucky, R
Kuechenmeister, U
Bahelka, I
Novotna, K
Vasickova, K
Ender, K
机构
[1] Res Inst Anim Prod, Nitra 94991, Slovakia
[2] Res Inst Biol Farm Anim, D-18196 Dummerstorf, Germany
来源
关键词
pig; vitamin E; calcium ascorbate; lipid oxidation; meat quality;
D O I
10.5194/aab-48-592-2005
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
The effects of addition of vitamin E to pig diet and of calcium ascorbate injection in meat on the antioxidative status and meat quality (longissimus muscle) of pigs were investigated. The treatment consisted of supplementation with vitamin E (500 mg alpha-tocopheryl acetate/kg diet) for a minimum of 30 days to growing-finishing pigs before slaughter. Furthermore, meat samples (longissimus muscle) were injected with 10% by weight of a 1.5% calcium ascorbate solution. The dietary supplementation of fat soluble antioxidant vitamin E significantly (P < 0.05) increased the concentration of a-tocopherol in meat (longissimus muscle). Lipid oxidation measured as TBARS, and antioxidative capacity (Fe2+/ascorbate induced) of meat were significantly (P < 0.05) influenced by the supplementation with vitamin E, and the pH(1) and driploss was improved. Water soluble antioxidant calcium ascorbate, injected in meat, increased the concentration of calcium (P < 0.05) and ascorbic acid (P < 0.05), and stabilized the colour ("a" value; P < 0.05) in chill-stored meat and improved (P < 0.05) the antioxidative capacity (Fe2+/ascorbate induced). Further research is needed to optimise the dosage.
引用
收藏
页码:592 / 600
页数:9
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