EFFECTS OF CREATINE AND VITAMIN E ON MUSCLE ENERGETIC METABOLISM, ANTIOXIDANT STABILITY AND MEAT QUALITY OF PIGS

Abstract LAHUČKÝ, R., BUČKO, O., HAŠČÍK, P., LIPTAJ, T.: Eff ects of creatine and vitamin E on muscle energetic metabolism, antioxidant stability and meat quality of pigs. Acta univ. agric. et silvic. Mendel. Brun., 2012, LX, No. 5, pp. 151-160 The eff ects of supplementing the diet of pigs with creatine monohydrate (CMH) and vitamin E on blood plasma creatine concentration, vitamin E level in muscle, muscle energy metabolism, antioxidant capacity and meat (musculus longissimus dorsi) quality of pigs (DNA tested and negative on malignant hyperthermia) were investigated. Two treatments were used: supplementation with CMH alone (2 g.kg −1 of feed, 10 days before slaughter); and supplementation with both vitamin E (500 mg -tocopherol.kg −1 of feed for minimum of 30 days) and CMH (2 g.kg −1 of feed, 10 days before slaughter). Pigs supplemented with CMH alone showed elevated plasma creatine concentration (P ≤ 0.05). Phosphorus nuclear magnetic resonance ( 31 P NMR) measurements on post mortem (15 min.) muscle samples showed the highest phosphocreatine levels and ratio PCr/Pi (P ≤ 0.05) in CMH supplemented pigs alone and in combination with vitamin E. Dietary supplementation with vitamin E signifi cantly (P ≤ 0.05) increased the concentration of -tocopherol in meat. Supplementation with CMH alone or in combination with vitamin E resulted in higher (P = 0.07) a values of loin chops at 5 days of storage. Antioxidative capacity (measured as MDA production a er incubation of longissimus muscle homogenates with Fe 2+ /ascorbate) was substantially improved by vitamin E and somewhat by CMH supplementation. meat quality, pork, creatine monohydrate, vitamin E Previous research has examined the eff ects of supplementing swine fi nishing diets with creatine