INFLUENCE OF VARIOUS VITAMIN-E SUPPLY TO FATTENING PIGS ON QUALITY OFPORK AND BACON DEPENDING ON TIME OF STORING

99 individually kept, fattening pigs(castrated males) were divided int o 3 groups. 33 animals each were supplemented with 0, 0.5 or 1.0 g alp ha-tocopheryl acetate per day last 21 days before slaughtering. Sample s from blood, liver, bacon, and muscle were taken to determine vitamin E content by HPLC depending on time of storing. TEARS values of muscl e and bacon, induction-time of bacon (''Rancimat''), pH, drip loss, an d color of muscle were determined as further criterions of quality. Th e Vitamin E supply increased significantly the vitamin E content of al l samples (e.g., serum: 1.5, 2.4, and 2.7 mg/kg; liver: 3.8, 5.6, and 7.0 mg/kg for 0, 0.5, or 1.0 g per animal per day, respectively). Vita min E content of pork decreased depending on time of storing (3.9, 6.2 , and 7.8 mg/kg vers. 1.9, 4.1, and 5.0 mg/kg after 29 weeks of freeze storing). Storing time had no significant influence on vitamin E cont ent of bacon. Vitamin E supply (esp. 1.0 g daily) decreased TEARS valu es, increased time of induction and improved meat color, but did not i nfluence pH and drip loss of pore significantly.