Department of Agriculture Sciences, Faculty of Agriculture, University of Modena and Reggio Emilia, Via J.F.Kennedy 17, 42100 Reggio, Emilia, Italy.
Meat Sci. 2004 Jun;67(2):319-27. doi: 10.1016/j.meatsci.2003.11.004.
The trial was carried out to investigate the effects of adding to the diet of rabbits vitamin E (40; 300; 500 ppm) and C (0; 500 ppm), on vitamin E deposition in the muscles and organs, on the oxidative stability of muscular lipids, and on various meat quality characteristics. The α-tocopherol content in muscles and organs was roughly doubled by feeding the highest levels of vitamin E; it was also increased by giving 500 ppm of vitamin C, but only in those muscles of rabbits receiving 40 ppm of vitamin E. The α-tocopherol content in tissues was negatively correlated with TBARS values of the longissimus dorsi (LD) at days 6 and 8 post mortem (p.m.). Five hundred parts per million (ppm) of vitamin C increased lipid stability of the LD at both 6 and 8 days p.m., though its effect was significant only with 40 ppm of vitamin E. Moreover, 500 ppm of vitamin C resulted in the lowest L() and highest pH values at all p.m. times, when the dietary vitamin E was equal to 40 ppm, and in the highest L() and lowest pH values when the vitamin E was equal to 300 ppm. Conversely, weight losses of the LD were the lowest, at days 6 and 8 p.m., in the group fed the highest levels of both vitamins.
本试验旨在研究在兔饲料中添加维生素 E（40；300；500ppm）和 C（0；500ppm）对肌肉和器官中维生素 E 沉积、肌肉脂质氧化稳定性以及各种肉质特性的影响。日粮中添加最高水平的维生素 E 可使肌肉和器官中的α-生育酚含量增加约两倍；添加 500ppm 的维生素 C 也可增加α-生育酚含量，但仅在摄入 40ppm 维生素 E 的兔子的肌肉中增加。组织中的α-生育酚含量与宰后第 6 和第 8 天背最长肌（LD）的 TBARS 值呈负相关（p.m.）。500ppm 的维生素 C 可提高 LD 在 6 天和 8 天 p.m.的脂质稳定性，但仅在添加 40ppm 维生素 E 时效果显著。此外，当日粮维生素 E 含量为 40ppm 时，500ppm 的维生素 C 可使所有 p.m.时间的 L()值最低、pH 值最高；而当维生素 E 含量为 300ppm 时，L()值最高、pH 值最低。相反，在同时添加两种维生素的最高水平时，LD 的重量损失在宰后第 6 和第 8 天最低。
