[Effect of various vitamin E supply sources to fattening pigs on pork and bacon quality depending on time of storage]. / Einfluss unterschiedlich hoher Vitamin-E-Gaben an Mastschweine auf die Fleisch- und Speckqualität in Abhängigkeit von der Lagerung.

99 individually kept, fattening pigs (castrated males) were divided into 3 groups. 33 animals each were supplemented with 0, 0.5 or 1.0 g alpha-tocopheryl acetate per day last 21 days before slaughtering. Samples from blood, liver, bacon, and muscle were taken to determine vitamin E content by HPLC depending on time of storing. TBARS values of muscle and bacon, induction-time of bacon ("Rancimat"), pH, drip loss, and color of muscle were determined as further criterions of quality. The Vitamin E supply increased significantly the vitamin E content of all samples (e.g., serum: 1.5, 2.4, and 2.7 mg/kg; liver: 3.8, 5.6, and 7.0 mg/kg for 0, 0.5, or 1.0 g per animal per day, respectively). Vitamin E content of pork decreased depending on time of storing (3.9, 6.2, and 7.8 mg/kg vers. 1.9, 4.1, and 5.0 mg/kg after 29 weeks of freeze storing). Storing time had no significant influence on vitamin E content of bacon. Vitamin E supply (esp. 1.0 g daily) decreased TBARS values, increased time of induction and improved meat color, but did not influence pH and drip loss of porc significantly.