A. Pfalzgraf et al., ALPHA-TOCOPHEROL CONTENTS AND LIPID OXIDATION IN PORK MUSCLE AND ADIPOSE-TISSUE DURING STORAGE, Journal of agricultural and food chemistry, 43(5), 1995, pp. 1339-1342
In an on-farm study 1220 pigs were fed diets containing either a basal
(40 mg/kg of feed) or supplemented (200 mg/kg of feed) level of alpha
-DL-tocopheryl acetate. The changes in alpha-tocopherol levels and lip
id oxidation in longissimus dorsi muscle (mid) and adipose (backfat) t
issue were studied after slaughtering during 14 days of storage of the
chops at 4 degrees C. The a-tocopherol levels were higher in the musc
le and adipose tissue from the supplemented group. In muscle tissue fr
om the basal feeding group, there was a marked rise in the amounts of
thiobarbituric acid reactive substances (TBARS) by 7 days storage. In
muscle from the supplemented group the development of the TBARS remain
ed low during storage. The alpha-tocopherol levels of muscle tissue di
d not change during storage. In adipose tissue the alpha-tocopherol co
ncentration decreased and lipid oxidation occurred.