S. Gebert et al., Phytase and vitamin E in the feed of growing pigs: 2. Influence on carcasscharacteristics, meat and fat quality, J ANIM PHYS, 81(1), 1999, pp. 20-30
Citations number
37
Categorie Soggetti
Veterinary Medicine/Animal Health
Journal title
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION-ZEITSCHRIFT FUR TIERPHYSIOLOGIE TIERERNAHRUNG UND FUTTERMITTELKUNDE
In four groups of six pigs the effect of dietary phytase (0 or 1200 PTU) an
d/or alpha-tocopheryl acetate (0 or 200 mg) in barley-maize-based diets on
various characteristics determining the quality of carcass, fresh meat (M.
longissimus dorsi) and adipose tissue (back fat outer layer) was evaluated.
Carcass composition was nor affected by dietary supplementations. The phyt
ase supplementation resulted in a paler meat colour and lower pH 1-values (
p < 0.05) compared with the other groups. The alpha-tocopherol concentratio
ns were higher (p < 0.01) and TEARS values were lower (p < 0.05) in the lon
gissimus dorsi muscle of pigs that were fed on diets with added vitamin E.
The percentage of mono-unsaturated fatty acids of the neutral lipid fractio
n of longissimus dorsi was decreased (p < 0.05), while the saturated fatty
acids of che complex lipid fraction in the phytase group were increased (p
< 0.05) compared with the other groups. The content of alpha-tocopherol in
the adipose tissue was increased (p < 0.001) due to the vitamin E supplemen
tation. The oxidative stability of the back fat was reduced (p < 0.01) by t
he addition of phytase and improved (p < 0.001) by dietary alpha-tocopherol
supplementation. Vitamin E did not alter the fatty acid profile of fat in
porcine muscle nor of back far outer layer, whereas dietary microbial phyta
se addition increased the relative amount of saturated fatty acids (p < 0.0
5) in adipose tissue.