Meta-analyses have been carried out to quantify the effect of dietary vitamin E on α-tocopherol accumulation and on lipid oxidation in porcine M. longissimus. Published results of 13 (vitamin E accumulation) and 10 (lipid oxidation) experiments respectively were used for the analyses. After a number of standardization procedures, a nonlinear relationship was found between the supplementary vitamin E and the accumulation of α-tocopherol in pork which approached a maximum value of 6.4 μg/g tissue. Pork lipid oxidation levels were described in terms of Thiobarbituric Acid Reacting Substances (TBARS) values. The statistical analysis revealed significant effect of vitamin E dose, muscle α-tocopherol concentration and supplementation time on TBARS, resulting in two prediction models for lipid oxidation. Meta-analysis has proven to be a valuable tool for combining results from previous studies to quantify the effects of dietary vitamin E. Further studies, carried out with standardized experimental protocols would be beneficial for model validation and to increase the predictive power of the derived models. © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
- Lipid oxidation
- Pork quality
- Vitamin E
Trefan, L., Bunger, L., Bloom-Hansen, J., Rooke, JA., Salmi, B., Larzul, C., Terlouw, C., & Doeschl-Wilson, A. (2011). Meta-analysis of the effects of dietary vitamin E supplementation on alpha-tocopherol concentration and lipid oxidation in pork. Meat Science, 87(4), 305 - 314. https://doi.org/10.1016/j.meatsci.2010.11.002