INFLUENCE OF DIETARY VITAMIN-E ON THE OXIDATIVE STABILITY AND QUALITYOF PIG MEAT

Oxidation of lipids is a major cause of deterioration in the quality o f muscle foods and can directly affect many quality characteristics su ch as flavor, color, texture, nutritive value, and safety of the food. Lipid oxidation in muscle systems is initiated at the membrane level in the intracellular phospholipid fractions. In the processing of musc le foods, one of the most important questions concerns the methods use d to delay the initiation of oxidation and loss of quality. Vitamin E is a major Lipid-soluble antioxidant, and one of its primary functions is to maintain and protect biological membranes against lipid peroxid ation. Dietary vitamin E supplementation above requirement levels is e ffective in reducing lipid oxidation. This review focuses on the antio xidant function of vitamin E and how supplementation of the diet of pi gs with vitamin E influences the rate of lipid peroxidation, color, wa ter-holding capacity, and cholesterol oxidation in pig meat.