GROWTH AND FRESH MEAT QUALITY CHARACTERISTICS OF PIGS SUPPLEMENTED WITH VITAMIN-E

Crossbred pigs (n = 30) were fed to determine the influence of supplem entation with vitamin E on growth and slaughter characteristics of swi ne and on the quality characteristics of fresh pork. Pigs received eit her 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 feedi ng period, pigs were slaughtered and the loin from the left side of ea ch 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 degre es 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 retai l case (2 to 4 degrees C) for 5 d. Thiobarbituric acid (TBA) values, H unter L, a, and b values, total plate counts, pH, purge loss, drip los s, cook loss, taste panel characteristics, and visual panel characteri stics were evaluated. Growth traits, slaughter characteristics, and pr oximate composition did not differ (P > .05) between dietary treatment groups. alpha-Tocopherol concentrations were greater (P < .05) and TE A values during extended retail display were less (P < .05) for VITE c hops than for CON chops. Overall palatability ratings were more desira ble (P < .05, at 14 d of vacuum storage) for VITE chops than for CON c hops. 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 ti ssue alpha-tocopherol concentrations of the present study, vitamin E s upplementation of the growing-finishing diet of hogs reduced lipid oxi dation in fresh pork but did not influence pork color or tissue drip l oss.