Vitamins in animal nutrition and their influence on meat quality
2001
Novotna, K. | Lahucky, R. | Krska, P. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovak Republic))
Feeding experiments with growing-finishing cattle and pigs of defined origin were carried out to investigate the influence of the additional vitamin E (600 mg per animal per day for cattle and 200 mg per kg feed for pigs) levels and application times (100 days for cattle, 60 days for pigs before slaughtering) on vitamin E content of muscle samples and some meat quality. On an average the vitamin E concentration of muscle of experimental group amounted to 2.7 mg/kg for pigs and 4.45 and 6.92 mg/kg for cattle. Positive effects of vitamine E are supported with significant lower levels of malondialdehyde in muscles after slaughter. Dietary alfa-tocoferol supplementation positively influenced colour, electrical conductivity values (membrane stability) and decreased in vitro lipid peroxidation of muscle homogenate in tissues. Shear force was higher on tendency in animals supplemented with vitamin E. The influence of the additional vitamin D3 level in feed on vitamin D3 content of muscle (meat), blood plasma calcium concentration and tenderness of meat are also discussed
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