단위가축영양 ; 돼지고기의 지방안정성에 미치는 비타민 E 의 효과 = Nonruminant Nutrition ; Effect of Vitamin E on the Lipid Stability of Pork Meat

다국어 초록 (Multilingual Abstract)

The effects of dietary tocopherol on the oxidative stability of membranal lipids in pork meat during 60 days of storage at 2℃ and -2℃ were evaluated. Fifteen male pigs (barrows), approximately 3 months old averaging 45 ㎏ in weight, were divided into the three groups of control diet, as well as short-and long-term α-tocopherol supplementation (control diet+200㎎ α-tocopherol/㎏ feed) diets of feeding durations of 2 weeks and 6 weeks before slaughtering, respectively. The lipids of the mitochondria and microsome isolated from the loin of pigs receiving the long-term α-tocopherol supplemented diet were much more stable(p$lt;0.05) to oxidation than those from the control animals. TBA values, regardless of storage temperature and α-tocopherol supplementation, tended to increase with the passage of time. However, the effects of dietary treatment on the lipid stability of pork mea appeared at 21 days of storage. The pH values of the long-term α-tocopherol supplemented meats were significantly higher than those from the other groups. The retention rates of vitamin E in the tissues at 30 and 60 days of storage were 61.5±2.4% and 28.9±3.6%, respectively. The vitamin E contents in meat tissue during the storage period at -2℃ declined sharply.