Supra-nutritional vitamin E supplementation for 28 days before slaughter maximises muscle vitamin E concentration in finisher pigs

J.C. Kim; C.G. Jose; M. Trezona; K.L. Moore; J.R. Pluske; B.P. Mullan

doi:10.1016/j.meatsci.2015.08.007

Back

Supra-nutritional vitamin E supplementation for 28 days before slaughter maximises muscle vitamin E concentration in finisher pigs

Journal article

Open access

Peer reviewed

Supra-nutritional vitamin E supplementation for 28 days before slaughter maximises muscle vitamin E concentration in finisher pigs

J.C. Kim, C.G. Jose, M. Trezona, K.L. Moore, J.R. Pluske and B.P. Mullan

Meat Science, Vol.110, pp.270-277

2015

DOI: https://doi.org/10.1016/j.meatsci.2015.08.007

Files and links (2)

pdf

vitamin_E_supplementation_in_finisher_pigs.pdfDownload View

Author’s Version Open Access

url

Link to Published Version *Subscription may be requiredView

Abstract

A 4 × 3 factorial experiment (n= 8 pigs per treatment combination) was conducted with 96 female Landrace × Large White pigs to examine the required level of dietary vitamin E and optimum feeding duration before slaughter to maximise muscle vitamin E content in the Longissimus thoracis et lumborum (LTL) muscle. The respective factors were four dietary levels of vitamin E (supplemented as dl-α-tocopheryl acetate; 35, 300, 500, and 700 IU/kg) and three feeding durations (14, 28 and 42 days before slaughter). Vitamin E concentration in the LTL was maximised at 6 mg/kg, which was achieved by feeding a 700 IU vitamin E diet for 28 days before slaughter (P < 0.001). There was no further increase in the vitamin E content of the LTL by feeding the high vitamin E diet more than 28 days before slaughter.

Details

Title: Supra-nutritional vitamin E supplementation for 28 days before slaughter maximises muscle vitamin E concentration in finisher pigs
Authors/Creators: J.C. Kim (Author/Creator) - Agriculture and Food
C.G. Jose (Author/Creator) - Murdoch University
M. Trezona (Author/Creator) - Agriculture and Food
K.L. Moore (Author/Creator) - Agriculture and Food
J.R. Pluske (Author/Creator) - Murdoch University
B.P. Mullan (Author/Creator) - Agriculture and Food
Publication Details: Meat Science, Vol.110, pp.270-277
Publisher: Elsevier BV
Identifiers: 991005545556407891
Murdoch Affiliation: School of Veterinary and Life Sciences
Language: English
Resource Type: Journal article

Metrics

356 File views/ downloads

152 Record Views

11 Times Cited - Web of Science

InCites Highlights

These are selected metrics from InCites Benchmarking & Analytics tool, related to this output

Collaboration types: Domestic collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.51 Dairy & Animal Sciences; 3.51.206 Meat Quality
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences