Influence of dietary vitamin E content on the stability of pork fat

Eighteen pigs with average body weight of 16 kg were used. Two groups (n = 6) of animals were fed with vitamin E mixed in the diet. Six animals fed wi thout vitamin E supplementation served as control (K). Effects of two conce ntrations of vitamin E (group A - 200 mg/kg, group B - 100 mg/kg) on pork f at stability were evaluated. Lipid part of meat and backfat was analyzed wi thin 24 hours after slaughtering (Table I), fat component of meat (m. semim ebranosus) in the group A showed average acetic value (AV) 3.47 mg KOH/g an d peroxide value (PV) 2.66 mmol 1/2 O/kg. In the group B, an increase in th e following values was recorded: AV - 4.76 mg KOH/g, and PV - 3.68 mmol 1/2 O/kg. In the control group (K) AV - 6.17 mg KOH/g, and PV - 3.68 mmol 1/2 O/kg were determined. Back fat in the group A showed average of AV - 0.29 m g KOH/g, and PV - 0.17 mmol 1/2 O/kg, 0.34 mg KOH/g and 0.18 mmol 1/2 O/kg in the group B, and 0.38 mg KOH/g and 0.31 mmol 1/2 O/kg in the group K, re spectively. After 3 months of freeze-storage (Table II) fat component of me at and back fat in the group A showed average of AV - 1.93 mg KOH/g, PV - 2 .16 mmol 1/2 O/kg, and thiobarbituric acid-reactive substances (TBARS) - 0. 028. In the group E, AV - 1.91 mg KOH/g, PV - 2.86 mmol 1/2 O/kg, TEARS 0.0 48 were observed. In the group K values of fat component were as follows: A V - 2.48 mg KOH/g, PV - 5.08 mmol 1/2 O/kg, and TEARS - 0.167. Feeding of v itamin E showed positive antioxidative effects on meat and back fat. These effects were more pronounced after 3 months storage.