Effect of vitamin E supplementation and partial substitution of poly- with mono-unsaturated fatty acids in pig diets on muscle, and microsome extract alpha-tocopherol concentration and lipid oxidation.

Abstract

The experiment was organized in a 3 x 2 factorial arrangement with three dietary fat blends and a basal (20 mg kg(-1) diet) or supplemented (220 mg kg(-1)) level of alpha-tocopheryl acetate. Dietary vitamin E and monounsaturated to polyunsaturated fatty acid ratio (dietary MUFA/PUFA) affected muscle alpha-tocopherol concentration (alpha-tocopherol [log microg g(-1)] = 0.18 (+/- 0.105) + 0.0034 (+/- 0.0003) x dietary alpha-tocopherol [mg kg(-1) diet] (P < 0.0001) + 0.39 (+/- 0.122) x dietary MUFA/PUFA (P < 0.0036)). An interaction between dietary alpha-tocopherol and dietary MUFA/PUFA exists for microsome alpha-tocopherol concentration (alpha-tocopherol [log microg g(-1)] = 1.14 ( +/- 0.169) (P < 0.0001) + 0.0056 ( +/- 0.00099) x dietary alpha-tocopherol [mg kg(-1) diet] (P <0.0001) + 0.54 (+/- 0.206) x dietary MUFA/PUFA (P < 0.0131) - 0.0033 (+/- 0.0011) x dietary alpha-tocopherol [mg kg(-1))] x dietary MUFA/PUFA (P < 0.0067)), and hexanal concentration in meat (hexanal [ng x g(-1)] = 14807.9 (+/- 1489.8)- 28.8 (+/- 10.6) dietary alpha-tocopherol [mg x kg(-1)] (P < 0.01) - 8436.6 (+/- 1701.6) x dietary MUFA/PUFA (P < 0.001) + 24.0 (+/- 11.22) x dietary alpha-tocopherol-dietary MUFA/ PUFA (P < 0.0416)). It is concluded that partial substitution of dietary PUFA with MUFA lead to an increase in the concentration of alpha-tocopherol in muscle and microsome extracts. An interaction between dietary alpha-tocopherol and fatty acids exists, in which at low level of dietary vitamin E inclusion, a low MUFA/ PUFA ratio leads to a reduction in the concentration of alpha-tocopherol in microsome extracts and a concentration of hexanal in meat above the expected values.