Storage Stability of Pork From Berkshire and Hampshire Sired Pigs Following Dietary Supplementation With Vitamin E

Effects of vitamin E supplementation on pork quality of two genotypes were evaluated using 240 pigs (initial body weight was 87 0.35 kg). Berkshire or Hampshire sired pigs were fed either 12, 55, 99, 174, and 351 IU/kg of vitamin E for 6 weeks prior to slaughter. Loins from Hampshire sired pigs had increased (P < 0.001) levels of drip loss, were paler, more red, and more yellow than loins from Berkshire sired pigs following refrigerated display storage for up to 8 days or vacuum packaged storage for up to 55 days. Vitamin E supplementation did not improve fresh pork quality in either genotype. However, results indicate that vitamin E supplementation improved oxidative stability of pork chops during refrigerated display storage and this effect was more pronounced in the leaner Hampshire sired pigs. Therefore, vitamin E supplementation could be strategically applied to improve storage stability in select genotypes.