Effects of creatine and vitamin E on muscle energetic metabolism, antioxidant stability and meat quality of pigs

• Main Authors: Rudolf Lahučký, Ondřej Bučko, Peter Haščík, Tibor Liptaj
• Format: Article
• Language: English
• Published: Mendel University Press 2012-01-01
• Series: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
• Subjects: meat quality; pork; creatine monohydrate; vitamin E
• Online Access: https://acta.mendelu.cz/60/5/0151/
• ISSN: 1211-8516; 2464-8310

The effects of supplementing the diet of pigs with creatine monohydrate (CMH) and vitamin E on blood plasma creatine concentration, vitamin E level in muscle, muscle energy metabolism, antioxidant capacity and meat (musculus longissimus dorsi) quality of pigs (DNA tested and negative on malignant hyperthermia) were investigated. Two treatments were used: supplementation with CMH alone (2 g.kg−1 of feed, 10 days before slaughter); and supplementation with both vitamin E (500 mg α-tocopherol.kg−1 of feed for minimum of 30 days) and CMH (2 g.kg−1 of feed, 10 days before slaughter). Pigs supplemented with CMH alone showed elevated plasma creatine concentration (P ≤ 0.05). Phosphorus nuclear magnetic resonance (31P NMR) measurements on post mortem (15 min.) muscle samples showed the highest phosphocreatine levels and ratio PCr/Pi (P ≤ 0.05) in CMH supplemented pigs alone and in combination with vitamin E. Dietary supplementation with vitamin E significantly (P ≤ 0.05) increased the concentration of α-tocopherol in meat. Supplementation with CMH alone or in combination with vitamin E resulted in higher (P = 0.07) a values of loin chops at 5 days of storage. Antioxidative capacity (measured as MDA production after incubation of longissimus muscle homogenates with Fe2+/ascorbate) was substantially improved by vitamin E and somewhat by CMH supplementation.