Effect of adding beta-carotene and vitamins C and E to CLA-enriched diets on dietetic and eating quality of pork
2006
Pieszka, M. | Janik, A.,National Research Institute of Animal Production, Krakow (Poland). Dept. of Animal Nutrition and Feed Science | Migdal, W.,Krakow Agricultural University (Poland). Dept. of Animal Products Technology | Kedzior, W.,University of Economics, Krakow (Poland). Dept. of Food Sciences
The experiment involved 50 Polish Large White fattening pigs, which were randomly assigned to 5 groups ( 5 gilts and 5 barrows per group). All the rations contained 0.5 percent CLA preparation. Vitamins were added to the diets in the following amounts (mg/kg): group I - 30 vitamin E, group II - 200 beta-carotene, group III - 200 vitamin C, group IV - 300 vitamin E, group V - 200 beta-carotene, 200 vitamin C and 300 vitamin E. There was a downward tendency for linoleic acid and alpha-linolenic acid in group II. The level of PUFA in group V tended to decrease in comparison with group II. Compared to barrows, gilts were characterized by a significantly lower level of saturated acids in meat and a significantly higher level of unsaturated acids. The meat of gilts had a tendency towards lower dry matter content and significantly lower content of ether extract and pH 24. In all the experimental groups, yellowness was significantly reduced. There was a significant increase in the vitamin E content of meat in group III, IV and V receiving higher supplements of vitamins C and E. A lower TBARS value was found in the group supplemented with vitamin E (group IV) and in group V receiving vitamins C and E and beta-carotene supplements compared to group II which received a higher dose of beta-carotene. Meat tenderness and juiciness were found to improve in group V, which received a mixture of beta-carotene and vitamins C and E compared to the other groups. Sex had no effect on the sensory evaluation of pork
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