M. Leonhardt et al., VITAMIN-E CONTENT OF DIFFERENT ANIMAL PRODUCTS - INFLUENCE OF ANIMAL NUTRITION, Zeitschrift fur Ernahrungswissenschaft, 36(1), 1997, pp. 23-27
The alpha-tocopherol content of different meat cuts was examined. Chic
ken thigh had the highest vitamin E content, followed by chicken breas
t and pork shoulder (p < 0.05). The lowest concentrations were found i
n longissimus dorsi muscle from pork, beef, veal and in beef shoulder.
Considering the average daily lean meat consumption (105 g) in Switze
rland, recommendation for daily vitamin E intake was met to 3 %. Suppl
ementation of 200 mg alpha-tocopherol acetate/kg feed to pigs and layi
ng hens significantly increased the alpha-tocopherol content in all ex
amined products. The alpha-tocopherol accumulation differed according
to the following ranking: egg yolk > liver > adipose tissue > musculus
longissimus dorsi. The alpha-tocopherol:energy ratios were 28.8, 7.3,
0.9 and 1.2 mg/MJ for egg yolk, liver, adipose tissue and longissimus
dorsi muscle of the vitamin E supplemented groups, respectively. The
results showed that meat, with the exception of chicken thigh, is not
an important supplier of vitamin E, not even from animals fed a vitami
n E enriched diet. Egg yolk became a good source of vitamin E for huma
n nutrition by dietary modification.