Guo Q, Richert B T, Burgess J R, Webel D M, Orr D E, Blair M, Grant A L, Gerrard D E
Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
J Anim Sci. 2006 Nov;84(11):3071-8. doi: 10.2527/jas.2005-578.
Feeding increased levels of dietary vitamin E can inhibit lipid oxidation. The aim of this study was to investigate the effect of levels of dietary alpha-tocopherol acetate (VE) and feeding duration on meat quality and lipid oxidation. Eighty-one pigs were allocated to 1 of 3 diets containing 40, 200, or 400 IU of VE/kg of feed, and each diet group was divided into 3 feeding periods (3, 6, or 9 wk). Carcass characteristics and meat quality were evaluated. Oxidative stability of fresh and cooked pork patties and pork chops was determined after chilled or frozen storage. Increasing dietary concentrations of VE did not affect any growth performance parameter. Drip loss, however, decreased (P < 0.05) with increased dietary VE levels. Moreover, an increased duration of VE feeding improved (P < 0.05) pH and drip loss. Less lipid oxidation (P < 0.05) was detected in fresh ground pork from pigs fed greater concentrations of VE after 4 d of storage. A greater (P < 0.05) resistance to oxidation in cooked ground pork was observed in pigs fed 200 or 400 IU of VE/kg at 2 and 6 d of storage. Fresh and cooked pork patty oxidation decreased (P < 0.05) linearly as feeding duration increased from 3 to 9 wk. After 6 mo of freezer storage, lipid oxidation of pork chops from pigs fed 200 or 400 IU of VE/kg was lower (P < 0.05) than for pigs fed 40 IU of VE/kg. Likewise, lipid oxidation of pork chops of pigs fed VE for an extended period of time (6 wk) was lower (P < 0.05) after 9 mo of storage. Fatty acid profiles of neutral lipid fraction of the LM became more unsaturated (P < 0.05) with added VE to the feed. These results indicate an increased intake of dietary VE concentration, and prolonged feeding of VE can improve drip loss and reduce lipid oxidation in ground pork and pork chops. This study suggests that supplementation with 200 IU of VE/kg of feed for 6 wk before market is beneficial in improving lipid stability and pork quality.
增加日粮中维生素E的水平可抑制脂质氧化。本研究的目的是探讨日粮中α-生育酚醋酸酯（VE）水平和饲喂持续时间对肉质和脂质氧化的影响。将81头猪分配到3种日粮中的1种，日粮中VE含量分别为40、200或400 IU/kg饲料，每个日粮组再分为3个饲喂期（3、6或9周）。评估胴体特性和肉质。测定冷藏或冷冻储存后新鲜和熟制猪肉饼及猪排的氧化稳定性。日粮中VE浓度增加对任何生长性能参数均无影响。然而，随着日粮中VE水平的增加，滴水损失降低（P<0.05）。此外，VE饲喂持续时间延长可改善（P<0.05）pH值和滴水损失。储存4天后，饲喂较高浓度VE的猪的新鲜绞碎猪肉中脂质氧化较少（P<0.05）。在储存2天和6天时，饲喂200或400 IU VE/kg的猪的熟制绞碎猪肉对氧化的抵抗力更强（P<0.05）。随着饲喂持续时间从3周增加到9周，新鲜和熟制猪肉饼的氧化呈线性下降（P<0.05）。冷冻储存6个月后，饲喂200或400 IU VE/kg的猪的猪排的脂质氧化低于（P<0.05）饲喂40 IU VE/kg的猪。同样，饲喂VE较长时间（6周）的猪的猪排在储存9个月后的脂质氧化较低（P<0.05）。添加VE后，腰大肌中性脂质部分的脂肪酸谱变得更不饱和（P<0.05）。这些结果表明，增加日粮中VE浓度的摄入量以及延长VE的饲喂时间可改善滴水损失并减少绞碎猪肉和猪排中的脂质氧化。本研究表明，在上市前6周补充200 IU VE/kg饲料有利于提高脂质稳定性和猪肉品质。
