Influence of dietary vitamin E and selenium on muscle fatty acid composition in pigs
2002
Nuernberg, K. | Kuechenmeister, U. | Kuhn, G. | Nuernberg, G. | Winnefeld, K. | Ender, K. | Cogan, U. | Mokady, S.
A total of 28 female pigs were fed a basal diet containing a low amount of alpha-tocopherol (10.3 mg/kg; control), and diets supplemented with 0.3 mg selenium/kg (group Se) or with 200 mg alpha-tocopherol/kg (group V) at the growing-finishing period. Increasing dietary level of vitamin E resulted in higher concentration of alpha-tocopherol in plasma and muscle immediately after slaughter and 4 h later (P < or = 0.05). The fatty acid composition of muscle microsomes and mitochondria was slightly affected by the diet. Corresponding to the minor changes of the membrane fatty acid composition the fluidity was unaffected by the diet. A positive relationship was observed between the resistance to in vitro stimulation of peroxidation and the vitamin E content of the muscle samples. Supplementation with selenium did not reduce the lipid oxidation after stimulation. In conclusion, even though the effect was minor, vitamin E improved the antioxidative status in pork.
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