EFFECT OF DIETARY-LIPID AND VITAMIN-E SUPPLEMENTATION ON FREE-RADICAL PRODUCTION AND LIPID OXIDATION IN PORCINE MUSCLE MICROSOMAL FRACTIONS

The effect of dietary oxidised lipid and alpha-tocopherol on iron-induced free radical production and on lipid oxidation in porcine muscle was investigated. Free radical production and lipid oxidation were significantly lower in muscle microsomes from pigs fed an alpha-tocopherol-supplemented diet (200 mg alpha-tocopherol acetate/kg diet) compared to microsomes from pigs fed a control diet (10 mg alpha-tocopherol acetate/kg diet). The susceptibility of pork lipids to oxidise during refrigerated storage was also significantly lower in chops from pigs fed the alpha-tocopherol-supplemented diet. The inclusion of oxidised com oil (peroxide value, 4.5 meq/kg diet) in diets did not have a significant effect on the oxidative stability of muscle lipids.