Effects of multiple vitamin E levels and two fat sources in diets for swine fed to heavy slaughter weight of 150 kg: II. Tissue fatty acid profile, vitamin E concentrations, immune capacity and antioxidant capacity of plasma and tissue

Abstract The study objective was to evaluate the effect of two fat sources and graded levels vitamin E (VE) supplementation on tissue fatty acid profile, VE concentrations, immune capacity antioxidant plasma tissues pigs at heavy slaughter weight (150 kg). A total 48 individually-fed (24 barrows, 24 gilts; 28.44 ±2.69 kg) were randomly assigned 8 dietary treatments in a 2 × 4 factorial arrangement. either 5% tallow (TW) or distiller’s corn-oil (DCO). included four α-tocopheryl-acetate (11, 40, 100, 200 ppm). Compared fed DCO diet, TW diet had greater SFA (C14, C16, C18; P < 0.05) MUFAs (C14:1, C16:1, C18:1, C20:1; 0.05), lower PUFA (C18:2n-6, C18:3n-3, C20:2, C20:3, C20:4; iodine value backfat belly fat. Increasing level increased α-, tocopherol concentrations (linear quadratic, liver, loin muscle (linear, 0.06), SOD activity (quadratic, but decreased γ-tocopherol liver = plasma, 0.07), GSSG 0.07) MDA content 0.05). There an interaction between concentration α-tocopherol (P wherein increase observed treatment than with increasing level. In conclusion, FA composition affected most backfat, fat, while did not significantly alter profile these tissues. muscle, improved more they treatment.