Evaluation of Pork Quality in Two Different Genotypes and Potential of Vitamin E to Improve Pork Quality
North Carolina State University Pork Quality Research from 2001. The effects of vitamin E supplementation (0, 75, 150, 300, and 600 mg/kg) for 6 weeks prior to slaughter on pork quality of two different genotypes was evaluated. Berkshire pigs had improved meat quality as measured by water holding capacity and ultimate pH compared to Hampshire pigs. Vitamin E supplementation for 6 weeks at levels up to 600 mg/kg increased vitamin E content of loin muscle, but did not appear to improve water holding capacity or ultimate pH in either genotype.