Guo Q, Richert B T, Burgess J R, Webel D M, Orr D E, Blair M, Fitzner G E, Hall D D, Grant A L, Gerrard D E
Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
J Anim Sci. 2006 Nov;84(11):3089-99. doi: 10.2527/jas.2005-456.
The effects of dietary vitamin E (VE, alpha-tocopherol acetate) and fat supplementation on growth and carcass quality characteristics, oxidative stability of fresh and cooked pork patty in storage, fatty acid profiles of muscle and adipose tissue, and VE concentrations of plasma, muscle, and adipose tissue were studied. Six hundred pigs were allocated to 1 of 6 diets and fed for 63 d in a 3 x 2 factorial design. The dietary treatments included 3 fat levels (normal corn, high oil corn, high oil corn plus added beef tallow) and 2 levels of VE supplementation (40 IU/kg, normal VE supplementation; and 200 IU/kg, high VE supplementation). At 113 kg of BW, 54 pigs were slaughtered as a subsample to evaluate dietary effects on pork quality. Growth performance and meat quality characteristics did not differ (P > 0.05) among treatment groups. The high level of VE supplementation had a beneficial effect on the oxidative stability of pork as indicated by thiobarbituric acid reactive substance (TBARS) values. Lean tissue had lower (P < 0.05) TBARS in the group fed the high VE than in those fed the normal VE level. The TBARS values differed among storage periods (0 to 6 d) and also between fresh and cooked ground ham. Fat type did not significantly affect total saturated and unsaturated fatty acids proportions in the neutral and polar fraction of muscle. Adding VE acetate led to greater (P < 0.05) monounsaturated and total unsaturated fatty acid proportions in neutral lipids of muscle and adipose tissues. Increasing dietary levels of VE acetate increased the concentration of VE in plasma and muscle. These results indicate that dietary VE acetate supplementation increased (P < 0.05) lipid stability and the VE concentration of muscle.
研究了日粮中维生素E（VE，醋酸α-生育酚）和脂肪补充剂对生长性能、胴体品质特性、鲜猪肉饼和熟猪肉饼储存期间的氧化稳定性、肌肉和脂肪组织的脂肪酸谱以及血浆、肌肉和脂肪组织中VE浓度的影响。600头猪被分配到6种日粮中的1种，并按照3×2析因设计饲养63天。日粮处理包括3种脂肪水平（普通玉米、高油玉米、高油玉米加添加牛脂）和2种VE添加水平（40 IU/kg，正常VE添加量；200 IU/kg，高VE添加量）。体重达113 kg时，屠宰54头猪作为子样本，以评估日粮对猪肉品质的影响。各处理组之间的生长性能和肉质特性没有差异（P>0.05）。如硫代巴比妥酸反应物（TBARS）值所示，高VE添加水平对猪肉的氧化稳定性有有益影响。饲喂高VE组的瘦肉组织TBARS值低于饲喂正常VE水平组（P<0.05）。TBARS值在储存期（0至6天）之间以及鲜碎火腿和熟碎火腿之间也存在差异。脂肪类型对肌肉中性和极性部分的总饱和脂肪酸和不饱和脂肪酸比例没有显著影响。添加醋酸VE导致肌肉和脂肪组织中性脂质中（P<0.05）单不饱和脂肪酸和总不饱和脂肪酸比例更高。增加日粮中醋酸VE的水平会提高血浆和肌肉中VE的浓度。这些结果表明，日粮中添加醋酸VE可提高（P<0.05）脂质稳定性和肌肉中VE的浓度。
