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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
1
|
| pubmed:dateCreated |
1996-9-17
|
| pubmed:abstractText |
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.
|
| pubmed:language |
eng
|
| pubmed:journal | |
| pubmed:citationSubset |
IM
|
| pubmed:chemical | |
| pubmed:status |
MEDLINE
|
| pubmed:month |
Jan
|
| pubmed:issn |
0021-8812
|
| pubmed:author | |
| pubmed:issnType |
Print
|
| pubmed:volume |
74
|
| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
98-105
|
| pubmed:dateRevised |
2006-11-15
|
| pubmed:meshHeading |
pubmed-meshheading:8778117-Analysis of Variance,
pubmed-meshheading:8778117-Animals,
pubmed-meshheading:8778117-Body Composition,
pubmed-meshheading:8778117-Diet,
pubmed-meshheading:8778117-Dose-Response Relationship, Drug,
pubmed-meshheading:8778117-Eating,
pubmed-meshheading:8778117-Female,
pubmed-meshheading:8778117-Food, Fortified,
pubmed-meshheading:8778117-Food Technology,
pubmed-meshheading:8778117-Lipid Metabolism,
pubmed-meshheading:8778117-Lipids,
pubmed-meshheading:8778117-Male,
pubmed-meshheading:8778117-Meat,
pubmed-meshheading:8778117-Muscle, Skeletal,
pubmed-meshheading:8778117-Oxidation-Reduction,
pubmed-meshheading:8778117-Random Allocation,
pubmed-meshheading:8778117-Swine,
pubmed-meshheading:8778117-Vitamin E,
pubmed-meshheading:8778117-Weight Gain
|
| pubmed:year |
1996
|
| pubmed:articleTitle |
Growth and fresh meat quality characteristics of pigs supplemented with vitamin E.
|
| pubmed:affiliation |
Department of Animal Sciences, Colorado State University, Ft. Collins 80523, USA.
|
| pubmed:publicationType |
Journal Article,
Research Support, Non-U.S. Gov't
|