The experiment with 64 crossbred pigs [♀ (♀Polish Landrace ♂Polish Large White) ♂Pietrain] was carried out to determine the effect of natural antioxidants (vitamins E, C and beta-carotene) on productivity, meat quality and some biochemical parameters of blood.
Pigs were fattened from approx. 60 to approx. 112 kg of body weight. All pigs were fed the same diet (PT2), which was supplemented with different vitamins (250 mg/kg feed): vitamin C (group II), vitamin E (group III) and beta-carotene (group IV). Group I (control) received no supplements.
The use of high doses of vitamins C, E and beta-carotene in pig diets had a positive effect on daily gains and feed conversion per kg weight gain. Vitamin C was the least efficient, while vitamin E had the greatest effect on meat quality. Vitamin E supplement improved the oxidative stability of meat to a greater extent than did vitamin C. Beta-carotene proved inefficient, especially in the meat stored for 6 months.
The vitamins used reduced cholesterol in loin and improved the water holding capacity of meat.Pokus je izveden na 64 križane svinje [♀ (♀Poljski landras x ♂Poljski veliki bijeli) x ♂Pietrain] da se ustanovi djelovanje prirodnih antioksidanata (vitamina E, C i beta karotina) na proizvodnost, kakvoću mesa i neke biokemijske pokazatelje u krvi.
Svinje su tovljene od otprilike 60 kg tjelesne težine do oko 112 kg. Sve su svinje hranjene istim obrocima (PT2) kojima su dodavani razni vitamini (250 mg/kg hrane): vitamin C (skupina II) i vitamin E (skupina III) i beta karotin (skupina IV). Skupina I (kontrolna) nije dobivala dodatke.
Upotreba visokih doza vitamina C, E i beta karotina u obro¬cima svinja pozitivno je djelovala na dnevni prirast i konverziju hrane po kg prirasta težine. Vitamin C bio je najmanje djelotvoran, dok je vitamin E imao najveći učinak na kakvoću mesa. Dodatak vitamina E poboljšao je oksidacijsku stabilnost mesa u većoj mjeri od vitamina C. Beta karotin se pokazao nedjelotvornim, osobito u mesu čuvanom 6 mjeseci.
Upotrijebljeni vitamini smanjili su kolesterol u slabinama i poboljšali sposobnost zadržavanja vode u mesu
