Abstract. The effect of addition ofvitamin E (a-tocopherol) to pig diets on muscle metabolism of phosphorus Compounds, ATPase activity and meat quality was studied. Experimental pigs were fed with a diet supplemented with vitamin E (200 mg α-tocopherol/kg diet) for 60 days before slaughtered (110 kg live weight). Longissimus muscle (LD) Vitamin E level was more than twice higher (P < 0.01) in pigs supplemented with vitamin E Changes of muscle phosphorus Compounds like sugar phosphate (SP), inorganic phosphate (Pi), phosphoereatine (PCr), and adenosinetriphosphate (ATP) assessed by ³¹P NMR spectroscopy (15 min post mortem) differed between control pigs and vitamin E administered pigs. Significantly lower (P < 0.05) values of SP and significantly higher values of PCr were found in pigs administered with vitamin E. Efficiency of muscle energetic metabolism measured as index PCr/Pi was higher in pigs supplemented with vitamin E. ATPase activity of longissimus muscle (LD) was not influenced by vitamin E in diet. Drip loss of LD measured 24 h post mortem and conduetivity of semimembranosus (SM) and LD measured 3 h post mortem (P < 0.05) improved by administration with vitamin E. Differences between pH of LD and SM muscles measured 45 min post mortem were not significantly influenced.

Dietary vitamin E administered for 60 days to finishing pigs may have beneficial effects on muscle energetic metabolism, electrical conduetivity, and drip loss.