THE INFLUENCE OF VITAMIN-E AND LIPOPROTEIN ALLOTYPES ON OXIDATION STABILITY OF PORK

The aim of this study was to evaluate the effect of Lpb (= lipoprotein pig b system) marker genotypes and different feeding supplements (polyunsaturated fatty acids = PUFA and alpha-tocopherol = vitamin E) on the concentration of vitamin E in the blood of pigs and on oxidation stability of pork. In a first experiment the influence of two different doses of PUFA and alpha-tocopherol in the diet on blood vitamin E levels and malondialdehyde (MDA; an indicator of the extent of peroxidation) concentrations of pork products was determined. Oxidation was least in patties from pigs fed the combination of high vitamin E and low PUFA concentrations. The negative effect of PUFA supplementation on blood alpha-tocopherol content was significant (P less-than-or-equal-to 0.05) as well as the positive effect of vitamin E supplementation (P less-than-or-equal-to 0.001). The second experiment estimated the relationships between Lpb-allotypes and fat quality parameters that influence oxidation stability. Effects of the alleles Lpb2 and Lpb8 on fat quality parameters were demonstrated. Lpb2-carriers have slightly elevated vitamin E concentrations in blood and also a favorable fat composition. Unlike Lpb2, the Lpb8 allele exerts undesirable effects. The meat of pigs expressing this allele is of poor quality. We conclude that the oxidation stability of pork can be ameliorated by tocopherol supplementation of the diet. Based on Lpb as biochemical marker it seems to be possible to select pigs for better meat and fat quality.