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

Abstract

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 vitamin E plus vitamin C (200 mg L-ascorbic acid/kg diet) (group… (More)

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@inproceedings{Lahucky2004EffectsOD, title={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}, author={Rudolf Lahucky}, year={2004} }