Effects of dietary vitamin E and C on the quality of pork
2000
Jaruk Luangpruksachat | Sunchai Jaturasitta | Ruttana Jirarut | Puntipa Pongpiachan (Chiang Mai Univ., Chiang Mai (Thailand). Faculty of Agriculture. Dept. of Animal Science)
Pork quality especially muscle colour is what most consumers look for. The use of a hormone-like group of synthetic chemical substances to improve muscle colour is known to be detrimental to health. This study showed that adding vitamin E 200 ppm (T2) compared with control (T1) in 40-100 kg pigs' diets gave back fat deposit in castrated males higher than in females 1.89 cm (p0.05). It was similar by adding vitamin E 100 ppm plus vitamin C 500 ppm (T3) compared with control (T1) in 40-100 kg pigs' diets gives back fat deposit in castrated males higher than in females 1.44 cm (p0.05). T2 tended to gave a higher percentage of muscle in carcasses at Hunter 'a' value 5 and 6 were 92.31 percent and 69.23 percent respectively. Whereas T3 tended to give a higher percentage of muscle in carcasses at the same Hunter 'a' value were 100 percent and 92.31 percent compared with T1 at Hunter 'a' value 5 and 6 were 91.66 percent and 66.66 percent. At the same time the percentage of pigs in T2 and T3 tended to give drip loss under 3.5 percent which is higher than T1. That was 53.85 percent, 46.15 percent compared with 41.66 percent, respectively. The pH value in T2 and T3 was not altered. Furthermore, the trend towards higher ADG was shown as 0.614, 0.639 and 0.629 kg/d and the trend of lower FCR was 3.206, 3.127, 3.16 in T1, T2 and T3 respectively.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Kasetsart University