Effects of vitamin D3 and vitamin E on quality characteristics of pigs by feeding

Ľahučký, R., Slovak Centre of Agricultural Research, Nitra; Bahelka, I., Slovak Centre of Agricultural Research, Nitra; Küchenmeister, U., Research Institute of the Biology of Farm Animals, Dummerstorf; Vašíčková, K., Slovak Centre of Agricultural Research, Nitra; Ender, K., Research Institute of the Biology of Farm Animals, Dummerstorf

Effects of vitamin D3 and vitamin E on quality characteristics of pigs by feeding

2006

Ľahučký, R., Slovak Centre of Agricultural Research, Nitra (Slovak Republic) | Bahelka, I., Slovak Centre of Agricultural Research, Nitra (Slovak Republic) | Küchenmeister, U., Research Institute of the Biology of Farm Animals, Dummerstorf (Germany) | Vašíčková, K., Slovak Centre of Agricultural Research, Nitra (Slovak Republic) | Ender, K., Research Institute of the Biology of Farm Animals, Dummerstorf (Germany)

The effects of addition of vitamin D3 and vitamin E to pig diet on blood plasma calcium concentration and meat quality (longissimus muscle) were investigated. The treatment consisted of supplementation with vitamin E (500 mg a-tocopheryl acetate/kg diet) for 30 days and vitamin D3 (500,000 IU/d) for 5 days to growing pigs before slaughtering these fullgrown ones. Animals fed with vitamin D3 exhibited higher (P less than 0.01) plasma calcium concentration compared with control pigs. The dietary supplementation of vitamin E significantly (P less than 0.05) increased the concentration of a-tocopherol in meat (longissimus muscle). Lipid oxidation measured as MDA (malondialdehyde) was positively influenced by the supplementation with vitamin E. Vitamin D3 supplementation resulted in higher (P less than 0.05) a values of loin chops at 5 d of shelf storage. Vitamin D3 and vitamin E supplementation did not affect other meat quality characteristics or tenderness (quantified via Warner-Bratzler shear force).

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