Influence of dietary alpha-tocopheryl acetate supplementation of pigs on oxidative deterioration and weight loss in sliced dry-cured ham

The effect of feeding high levels of alpha-tocopherol to pigs on the suscep tibility to oxidative deterioration and weight loss in dry cured hams was i nvestigated. The alpha-tocopherol concentration in thigh muscle from pigs f ed the basal and the supplemented diet (200 mg kg(-1) alpha-tocopheryl acet ate) in unprocessed thighs was 8.69 and 16.87, mu g g(-1) dry matter, not i ncluding ash, respectively (p-value = 0.015), while the concentration was 6 .65 and 14.28 mu g g(-1), respectively, in the final products (p-value = 0. 011). Hams from pigs fed the basal diet oxidized more during storage (p-val ue = 0.015) as measured by formation in thiobarbituric acid reactive substa nces and had a higher rate of weight loss (p-value = 0.0001). The total los s in red color after 4 days of storage was similar in all treatments. Howev er, the rate of discoloration was more pronounced during the first 2 days o f storage in hams from pigs fed the basal diet (p-value = 0.016). This resu lt indicates that high dietary level of alpha-tocopheryl acetate to pigs in creases the oxidative stability in dry cured hams manufactured on the basis of such pigs. (C) 1998 Elsevier Science Ltd. All rights reserved.