维生素E对猪肉的保质作用

Function of Vitamin E for Keeping Quality of Pig Meat

脂质氧化为猪肉变质的主要原因之一。维生素Ｅ（ＶＥ）为脂溶性维生素，是重要的抗氧化剂，在猪日粮中补充适量的ＶＥ，可增加猪肉中ＶＥ含量，从而阻止肉品中多不饱和脂肪酸和胆固醇的氧化。

The fat oxidation is one of main causes for pig meat deterioation. The vitamin E is fat-soluble and an important antioxidant. Supplementing a suitable quantity of vitamin E to the pig diet can increase the content of vitamin E in pig meat,as to prevent the polyunsaturated fatty acid and cholesterol in meat product from oxidation,and to improve the nutritive value and hygienic quality.