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

Abstract

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.

Influence of diets containing raw or extruded peas instead of soybean meal on meat quality characteristics in growing-finishing pigs

“…The values are comparable with results published earlier (Lahučký et al, 2005;Christodoulou et al, 2006). The intramuscular fat content is higher in comparison with results reported in other studies (Christodoulou et al, 2006) but comparable when Slovak White Meaty pigs were used (Lahučký et al, 2005).…”

“…The values are comparable with results published earlier (Lahučký et al, 2005;Christodoulou et al, 2006). The intramuscular fat content is higher in comparison with results reported in other studies (Christodoulou et al, 2006) but comparable when Slovak White Meaty pigs were used (Lahučký et al, 2005). No significant differenc- a * P = probability; ns = not significant P ≥ 0.05; * a P < 0.05 SFA = saturated fatty acids include C14:0, C16:0, C18:0, C20:4 MUFA = monounsaturated fatty acids include C16:1, C18:1 PUFA = polyunsaturated fatty acids include C18:2ω-6, C18:3ω-3, C20:4ω-6 es in the intramuscular fat content were found out between control and experimental groups (P > 0.05).…”

Chemical composition, meat quality and oxidative status of pork after supplementation of diet with vitamin e and/or vitamin E + herb extracts

“…Colour and drip loss in fresh pork in the present study were not improved by supplements in comparison to control group. It is interesting that vitamin E alone or in combination with herb extracts had no effect mainly on drip loss and shear force whereas positive effect of this vitamin was reported in a lot of studies (Monahan et al, 1994;Dirinck et al, 1996;Kerth et al, 2001;Lahučký et al, 2005). On the other hand, some studies suggest none effect of vitamin E on meat colour and drip loss (Honikel et al, 1998;Waylan et al, 2002;Ohene-Adjei et al, 2004;Guo et al, 2006;Janz et al, 2008).…”

Fatty acid profile and lipid indices of the porker meat supplemented with pro-health herbal probiotics, ascorbic acid and allicin

“…(2005) do not indicate a significant impact of using the Bactocell probiotic (which contains bacteria of the strain Pediococcus acidilactici MA 18/5 M) in pig fattening on the fat content in longissimus dorsi musculus ( LD ), in comparison to the control group. Similarly, Lahučký et al. (2005) indicate no impact of supplementation with vitamin C and E on the fat content in IMF LD of Slovak White Meaty pigs.…”