Cannon J E, Morgan J B, Schmidt G R, Tatum J D, Sofos J N, Smith G C, Delmore R J, Williams S N
Department of Animal Sciences, Colorado State University, Ft. Collins 80523, USA.
J Anim Sci. 1996 Jan;74(1):98-105. doi: 10.2527/1996.74198x.
Crossbred pigs (n = 30) were fed to determine the influence of supplementation with vitamin E on growth and slaughter characteristics of swine and on the quality characteristics of fresh pork. Pigs received either a control diet containing no vitamin E (CON) or a diet formulated to contain 100 mg of vitamin E/kg feed (VITE). During 84 d of feeding, feed intake and weight gain were measured every 2 wk. After the feeding period, pigs were slaughtered and the loin from the left side of each carcass was removed 4 d after death. Alpha-Tocopherol concentration and proximate composition of the longissimus muscle were determined. Loins were sliced into 10-cm sections and stored under vacuum (2 degrees C) for 0, 14, 28, and 56 d. After storage, loins were sliced into 2.54-cm chops, wrapped in polyvinyl chloride film and stored in a retail case (2 to 4 degrees C) for 5 d. Thiobarbituric acid (TBA) values, Hunter L, a, and b values, total plate counts, pH, purge loss, drip loss, cook loss, taste panel characteristics, and visual panel characteristics were evaluated. Growth traits, slaughter characteristics, and proximate composition did not differ (P > .05) between dietary treatment groups. Alpha-Tocopherol concentrations were greater (P < .05) and TBA values during extended retail display were less (P < .05) for VITE chops than for CON chops. Overall palatability ratings were more desirable (P < .05, at 14 d of vacuum storage) for VITE chops than for CON chops. Color measurements, sensory characteristics, total plate counts, pH, purge loss, drip loss, and cook loss were not influenced (P > .05) by vitamin E supplementation. These results indicated that at the tissue alpha-tocopherol concentrations of the present study, vitamin E supplementation of the growing-finishing diet of hogs reduced lipid oxidation in fresh pork but did not influence pork color or tissue drip loss.
选用30头杂交猪来确定补充维生素E对猪生长和屠宰特性以及新鲜猪肉品质特性的影响。猪只分别采食不含维生素E的对照日粮（CON）或每千克饲料含100毫克维生素E的日粮（VITE）。在84天的饲喂期内，每2周测量一次采食量和体重增加量。饲喂期结束后，猪只屠宰，每头胴体左侧的腰大肌在死后4天取出。测定α-生育酚浓度和背最长肌的常规成分。将腰大肌切成10厘米长的薄片，在真空（2℃）条件下储存0、14、28和56天。储存后，将腰大肌切成2.54厘米厚的猪排，用聚氯乙烯薄膜包装，在零售柜（2至4℃）中储存5天。评估硫代巴比妥酸（TBA）值、亨特L、a和b值、总菌落数、pH值、渗出损失、滴水损失、蒸煮损失、味觉评定特性和视觉评定特性。日粮处理组之间的生长性状、屠宰特性和常规成分没有差异（P>.05）。VITE猪排的α-生育酚浓度更高（P<.05），在延长的零售展示期间TBA值更低（P<.05）。在真空储存14天时，VITE猪排的总体适口性评分比CON猪排更理想（P<.05）。维生素E补充剂对颜色测定、感官特性、总菌落数、pH值、渗出损失、滴水损失和蒸煮损失没有影响（P>.05）。这些结果表明，在本研究的组织α-生育酚浓度下，在生长育肥猪日粮中补充维生素E可降低新鲜猪肉中的脂质氧化，但不影响猪肉颜色或组织滴水损失。
