2003 journal article

Storage stability of pork from Berkshire and Hampshire sired pigs following dietary supplementation with vitamin E

Journal of Muscle Foods, 14(1), 67–80.

By: E. Heugten, J. Hasty*, M. See & D. Larick n

TL;DR: Results indicate that vitamin E supplementation improved oxidative stability of pork chops during refrigerated display storage and this effect was more pronounced in the leaner Hampshire sired pigs. (via Semantic Scholar)
Sources: NC State University Libraries, ORCID
Added: August 6, 2018

2002 journal article

Effect of vitamin E on improving fresh pork quality in Berkshire- and Hampshire-sired pigs

Journal of Animal Science, 80(12), 3230–3237.

By: J. Hasty*, E. Heugten n, M. See n & D. Larick n

MeSH headings : Adipose Tissue / anatomy & histology; Adipose Tissue / metabolism; Animals; Antioxidants / pharmacology; Body Composition / drug effects; Dose-Response Relationship, Drug; Eating; Female; Genotype; Male; Meat / standards; Muscle, Skeletal / anatomy & histology; Muscle, Skeletal / metabolism; Random Allocation; Sex Characteristics; Swine / genetics; Swine / growth & development; Swine / physiology; Thiobarbituric Acid Reactive Substances / analysis; Vitamin E / pharmacology; Weight Gain / drug effects
TL;DR: Vitamin E supplementation was not effective in improving fresh meat quality in genotypes with poor or superior meat quality traits and had no effects on carcass composition. (via Semantic Scholar)
Sources: NC State University Libraries, ORCID
Added: August 6, 2018

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