Vitamin E influences the lipid metabolism and fat quality in broiler and pig meat

Blog post description.

2/9/20261 min read

Vitamin E plays an important role in modulating lipid metabolism and improving fat quality in broiler chickens and pigs. Its antioxidant properties help reduce lipid peroxidation, thereby maintaining the integrity of cell membranes and improving meat quality (Kannan et al., 2019). In broilers, dietary supplementation with Vitamin E has been shown to enhance the deposition of unsaturated fatty acids, leading to healthier meat with better nutritional profiles (Zhao et al., 2020). Vitamin E also influences the activity of key enzymes involved in lipid metabolism, such as lipoprotein lipase and fatty acid synthase, promoting more favourable fat deposition patterns (Li et al., 2018). In pigs, increasing dietary Vitamin E levels has been associated with reduced levels of saturated fats and increased unsaturated fatty acids in muscle tissues (Wang et al., 2017). Additionally, Vitamin E supplementation can improve the oxidative stability of lipids in meat, extending shelf life and maintaining sensory qualities (Li et al., 2021). It also appears to regulate gene expression related to lipid metabolism, including genes involved in fatty acid oxidation and lipogenesis (Li et al., 2022). Moreover, Vitamin E’s antioxidant effects help prevent oxidative damage to lipids during meat processing and storage (Zhou et al., 2020). Overall, adequate Vitamin E intake benefits meat quality by improving fat composition and reducing oxidative deterioration, which is essential for both animal health and consumer acceptability (Kumar et al., 2021).

In summary, Vitamin E influences lipid metabolism in broilers and pigs by modulating enzyme activity, gene expression, and oxidative stability, thereby enhancing fat quality in meat products (Singh and Sharma, 2020).

Promois International (www.promoisinternational.com) is one of the best-known manufacturers of encapsulated vitamin E.