Agroscope, Institute for Plant Production Sciences IPS, 1260 Nyon, Switzerland

Additional vitamin E in the ration for fattening pigs, Part 2. Effect on sensory and physico-chemical properties of meat

Vitamin E is an antioxidant. Various papers report on positive effects of vitamin E supplementations on meat color and oxidation stability thus improving meat quality.<br>In a feeding trial with fattening pigs, the control diet contained, according to Swiss feeding recommendations, 40 mg of vitamin E per kg of feed. The experimental diet was supplemented with additional 100 mg of vitamin E. Color and oxidation stability and the water holding capacity were measured 0, 3, 6 and 9 days after slaughter in fresh and defrosted meat each exposed or not to a fluorescent light. Sensory recognition tests took place 6 days after slaughter. With a vitamin E level of 40 mg (control diet), a very good color and oxidation stability were realized. An additional supplementation of 100 mg of vitamin E did not reveal any positive effects. The water holding capacity was not improved either and no differences in meat flavor were detected.

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