Effect of dietary vitamin E supplementation on the oxidative stability of lipids and proteins in cooked pork

T. Popova*, P. Marinova, M. Ignatova

Institute of Animal Science, 2232 Kostinbrod, Bulgaria

Abstract. The changes in the lipid and protein oxidative stability in m. Longissimus dorsi (m. LD) and m. Semimembranosus (m.SM) in response to vitamin E supplementationinthediet(400mg/kgfeed)andcookingwerestudiedin♀Younax♂Pietrainpigs. Musclesampleswerecookedat100°Cfor30minutes.

Lipid oxidation was analysed by determination of 2-thiobarbituric acid reactive substances (TBARS) and the oxidation of proteins was determined by measuring the content of carbonyls in muscles before and after cooking. Dietary vitamin E supplementation in pigs affected significantly the lipid oxidative stability by reducing the content of TBARS in fresh and cooked samples of m. LD (p<0.01) and m.SM (p<0.001). Protein oxidation was not significantly influenced by vitamin E, although the carbonyl contenttended to be lower in the samples of m. SM in the supplemented pigs. In both muscles oxidative stability was affected by the high temperature showing significantly increased contents of TBARS (p<0.001) and carbonyls in cooked samples, regardless of presence if vitamin E in the diet.

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