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KMID : 1024620010210040344
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Food Science of Animal Resources
2001 Volume.21 No. 4 p.344 ~ p.348
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Effect of Vitamin E Supplementation in Diets on Pork Quality
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Hong Jong-Wook
Kim In-Ho
Kang Jong-Ok
Hong E. C.
Lee S. H.
Kwon O.-S.
Han Y. J.
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Abstract
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This study was carried out to examine the effect of vitamin E additive supplements on the meat quality of finishing pigs. Two treatments were provided as commercial diet and commercial diet +vitamin E 200 IU. Dressing percent and carcass length were not different between treatments. Longissimus muscle color and longissimus muscle firmness were a significant differences between two treatments(P<0.05). However, longissimus muscle marbling. longissimus muscle loin area and back fat thickness were not significantly differences. Water holding capacity was increased along the level supplement of vitamin E increased(P<0.05). However. there were not differences on shear force, thawing loss, and cooking loss between treatments. L*, a*, b* and TBARS value were not different between treatments. In conclusion. longissimus muscle color and water holding capacity were affected by vitamin E supplement.
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KEYWORD
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vitamin E, meat quality, pigs
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