Effect of dietary supplementation of vitamin E on pig meat quality.

Abstract

The effect of vitamin E on pig meat quality was investigated using British Landrace (NN and nn), Landrace × Large White (NN and Nn) and Pietrain (nn) pigs. Daily dietary supplementation of 500 mg vitamin E/kg diet for 46 days could reduce drip loss in unfrozen longissimus thoracis (LT) by 45% and 54% in Nn and NN pigs, respectively. In PSE-prone Landrace… (More)

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Cite this paper

@article{Cheah1995EffectOD, title={Effect of dietary supplementation of vitamin E on pig meat quality.}, author={Kathy SE Cheah and A. M. Cheah and D I Krausgrill}, journal={Meat science}, year={1995}, volume={39 2}, pages={255-64} }