Effect of Vitamin E on changes in Phosphorus Compounds assessed by P-31 NMR Spectroscopy and ATPase from postmortem Muscle samples and Meat quality of Pigs

The effect of addition of vitamin E (alpha-tocopherol) to pig diets on musc le metabolism of phosphorus compounds, ATPase activity and meat quality was studied. Experimental pigs were fed with a diet supplemented with vitamin E (200 mg alpha-tocopherol/kg diet) for 60 days before slaughtered (110 kg live weight). Longissimus muscle (LD) vitamin E level was more than twice h igher (P<0.01) in pigs supplemented with vitamin E. Changes of muscle phosp horus compounds like sugar phosphate (SP), inorganic phosphate (Pi), phosph ocreatine (PCr), and adenosinetriphosphate (ATP) assessed by P-31 NMR spect roscopy (15 min post mortem) differed between control pigs and vitamin E ad ministered pigs. Significantly lower (P<0.05) values of SP and significantl y higher values of PCr were found in pigs administered with vitamin E. Effi ciency of muscle energetic metabolism measured as index PCr/Pi was higher i n pigs supplemented with vitamin E. ATPase activity of longissimus muscle ( LD) was not influenced by vitamin E in diet. Drip loss of LD measured 24 h post mortem and conductivity of semimembranosus (SM) and LD measured 3 h po st mortem (P<0.05) improved by administration with vitamin E. Differences b etween pH of LD and SM muscles measured 45 min post mortem were not signifi cantly influenced. Dietary vitamin E administered for 60 days to finishing pigs may have benef icial effects on muscle energetic metabolism, electrical conductivity, and drip loss.