The effects of feeding a high level of organic selenium on the level of selenium, antioxidative status of m. longissimus lumborum et thoracis (MLLT) and m. semimembranosus (MSM) and meat quality of pigs (defined on malignant hyperthermia status, DNA based test) were investigated. Treatments consisted in supplementation of organic selenium (0.3 mg Se/kg diet) for the last 97 days to finishing pigs (basic diet with 0.18 mg Se/kg diet) before slaughter. MLLT was further examined for pH (45 min, 24 h), colour and conductivity (24 h), drip loss (48 h) and myofibrillar fragmentation index (MFI, 5 days). Chemical composition (protein, intramuscular fat) was also estimated. Concentration of Se (spectrofluorometric method) and antioxidative status (rate of oxidation by stimulation with Fe²⁺/ascorbate, production of malondialdehyde – MDA) were estimated in muscle samples obtained post mortem. The level of selenium was more than twice higher (P < 0.05) in muscles from pigs treated with higher selenium than in controls (0.377 vs. 0.922 mg/kg – MLLT and 0.377 vs. 0.836 mg/kg – MSM). The rate of oxidation was positively (P < 0.05) influenced by Se supplementation. Tendencies to lower drip losses were observed in MLLT of pigs supplemented with Se but the differences were not significant (P > 0.05). We concluded that dietary organic Se supplementation (0.3 mg Se/kg diet) to basic diet (0.18 mg Se/kg diet) of finishing pigs significantly increased the selenium concentration and improved the antioxidative status of muscle tissue.  

ABSTRACT: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 < 0.05). Higher dietary vitamin C resulted in higher levels L-ascorbic acid in fresh and chill-stored meat (P < 0.05) but no significant differences vs. control pigs were observed in cooked and frozen meats. Supplementation with vitamins E and C (group E + C) had positive effects on pH (45 min) (P = 0.06) and on drip loss (P < 0.05) values as compared to control group. The rate of oxidation (malondialdehyde-MDA production) by stimulation with Fe 2+ /ascorbate (incubation of muscle LD for 0 and 30 min) was higher in control group as compared to both experimental groups (P < 0.05). Positive effects of vitamin E on oxidative stability measured as thiobarbituric acid reactive substances (TBARS, MDA) were observed mainly in chill-stored meat (P < 0.05). Using TBARS method, no additional effect of vitamin C on oxidative stability of fresh, chill-stored, cooked and frozen meat was found. In conclusion, supplementation of the combination of vitamin E (500 mg α-tocopherol/kg diet) and vitamin C (200 mg L-ascorbic acid/kg diet) for 30 days before slaughter improved meat quality values (drip loss, pH), however, it seems to depend on the genetic background of animals (occurrence of mutation on RYR1). Oxidative stability of meat lipids measured as TBARS value can be improved by vitamin E supplementation to feed.

Abstract. 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 α-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 α-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 pH1 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.