Influence of dietary α-tocopheryl acetate supplementation of pigs on oxidative deterioration and weight loss in sliced dry-cured ham.

The effect of feeding high levels of α-tocopherol to pigs on the susceptibility to oxidative deterioration and weight loss in dry cured hams was investigated. The α-tocopherol concentration in thigh muscle from pigs fed the basal and the supplemented diet (200 mg kg(-1) α-tocopheryl acetate) in unprocessed thighs was 8.69 and 16.87, μg g(-1) dry matter, not including ash, respectively (p-value=0.015), while the concentration was 6.65 and 14.28 μg g(-1), respectively, in the final products (p-value=0.011). Hams from pigs fed the basal diet oxidized more during storage (p-value=0.015) as measured by formation in thiobarbituric acid reactive substances and had a higher rate of weight loss (p-value=0.0001). The total loss in red color after 4 days of storage was similar in all treatments. However, the rate of discoloration was more pronounced during the first 2 days of storage in hams from pigs fed the basal diet (p-value=0.016). This result indicates that high dietary level of α-tocopheryl acetate to pigs increases the oxidative stability in dry cured hams manufactured on the basis of such pigs.