VITAMIN-E CONTENT OF DIFFERENT ANIMAL PRODUCTS - INFLUENCE OF ANIMAL NUTRITION

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.