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alpha-Tocopherol contents and lipid oxidation in pork muscle and adipose tissue during storage

Pfalzgraf, A., Frigg, M., Steinhart, H.
Journal of agricultural and food chemistry 1995 v.43 no.5 pp. 1339-1342
alpha-tocopherol, oxidation, lipids, organic compounds, backfat, skeletal muscle, adipose tissue, pork, cold storage, vitamin E, swine feeding, thiobarbituric acid-reactive substances
In an on-farm study 1220 pigs were fed diets containing either a basal (40 mg/kg of feed) or supplemented (200 mg/kg of feed) level of alpha-DL-tocopheryl acetate. The changes in alpha-tocopherol levels and lipid oxidation in longissimus dorsi muscle (mld) and adipose (backfat) tissue were studied after slaughtering during 14 days of storage of the chops at 4 degrees C. The alpha-tocopherol levels were higher in the muscle and adipose tissue from the supplemented group. In muscle tissue from the basal feeding group, there was a marked rise in the amounts of thiobarbituric acid reactive substances (TBARS) by 7 days storage. In muscle from the supplemented group the development of the TBARS remained low during storage. The alpha-tocopherol levels of muscle tissue did not change during storage. In adipose tissue the alpha-tocopherol concentration decreased and lipid oxidation occurred.