Effects of dietary vitamin E and vitamin C supplementation on the level of α-tocopherol and L-ascorbic acid in muscle and on the antioxidative status and meat quality of pigs

Effects of dietary vitamin E and vitamin C supplementation on the level of α-tocopherol and L-ascorbic acid in muscle and on the antioxidative status and meat quality of pigs

In total thirty pigs (Slovak Meaty) defined by DNA based test as not susceptible to malignant hyperthermia (non-mutant on RYR1) were used in the experiment. Treatment consisted in supplementation of vitamin E (500 mg α-tocopherol/kg diet as α-tocopherol acetate) (group E) and the same doses of vitam...

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Bibliographic Details
Main Authors: R. Lahučký, I. Bahelka, K. Novotná, K. Vašíčková
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2005-04-01
Series:Czech Journal of Animal Science
Subjects:
pigs
feed
vitamin e supplementation
vitamin c supplementation
α
-tocopherol in meat
l-ascorbic acid in meat
lipid peroxidation
meat quality
Online Access:https://cjas.agriculturejournals.cz/artkey/cjs-200504-0006_effects-of-dietary-vitamin-e-and-vitamin-c-supplementation-on-the-level-of-alpha-tocopherol-and-l-ascorbic-ac.php

Internet

https://cjas.agriculturejournals.cz/artkey/cjs-200504-0006_effects-of-dietary-vitamin-e-and-vitamin-c-supplementation-on-the-level-of-alpha-tocopherol-and-l-ascorbic-ac.php

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