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The effect of high doses of vitamins C, E, and beta-carotene in pigs feed on caracass and meat quality
Eva Hanczakowska
Małgorzata Świątkiewicz
Jerzy Urbańczyk
Sažetak
The experiment with 64 crossbred pigs [♀ (♀Polish Landrace ♂Polish Large White) ♂Pietrain] was carried out to determine the effect of natural antioxidants (vitamins E, C and beta-carotene) on productivity, meat quality and some biochemical parameters of blood.
Pigs were fattened from approx. 60 to approx. 112 kg of body weight. All pigs were fed the same diet (PT2), which was supplemented with different vitamins (250 mg/kg feed): vitamin C (group II), vitamin E (group III) and beta-carotene (group IV). Group I (control) received no supplements.
The use of high doses of vitamins C, E and beta-carotene in pig diets had a positive effect on daily gains and feed conversion per kg weight gain. Vitamin C was the least efficient, while vitamin E had the greatest effect on meat quality. Vitamin E supplement improved the oxidative stability of meat to a greater extent than did vitamin C. Beta-carotene proved inefficient, especially in the meat stored for 6 months.
The vitamins used reduced cholesterol in loin and improved the water holding capacity of meat.
Ključne riječi
pig nutrition; vitamin C; vitamin E; beta-carotene; meat quality
Hrčak ID:
2174
URI
Datum izdavanja:
5.9.2005.
Posjeta: 1.803 *