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Effect of vitamin E on muscle metabolism, antioxidant status and meat quality



Effect of vitamin E on muscle metabolism, antioxidant status and meat quality



Vitamine und Zusatzstoffe in der Ernahrung von Mensch und Tier 8 Symposium, 26 und 27 September, 2001, Jena/Thuringen, Germany: 319-324



The effect of feeding a high level of vitamin E on muscle metabolism of phosphorus compounds, antioxidative status of longissimus dorsi (LD) and meat quality of pigs was investigated in two experiments. Treatments (control pigs received no supplementation or 37.9 mg alpha -tocopherol/kg diet) consisted of supplementation of vitamin E (200 mg alpha -tocopherol/kg diet) for 60 days before slaughter (110 kg live weight).

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