EFFECT OF DIETARY SUPPLEMENTATION OF VITAMIN-E ON PIG MEAT QUALITY

The effect of vitamin E on pig meat quality was investigated using British Landrace (NN and nn), Landrace X Large White (NN and Nn) and Pietrain (nn) pigs. Daily dietary supplementation of 500 mg vitamin E/kg diet for 46 days could reduce drip loss in unfrozen longissimus thoracis (LT) by 45% and 54% in Nn and NN pigs, respectively. In PSE-prone Landrace X Large White Nn pigs, daily supplementation of 1000 mg vitamin E/kg diet for the same period could significantly (P < 0.001) reduce excess release of Ca2+ and prevent the formation of PSE carcasses, evaluated from both biopsy and post-mortem LT samples. Experimental evidence from erythrocyte fragility and water-holding capacity of biopsy LT samples suggested that vitamin E improved pig meat quality by its ability to stabilize membranes. Stabilization of membrane integrity in isolated mitochondria of LT by vitamin E was associated with inhibition of phospholipase A2 activity.