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Review Paper
Asian-Australasian Journal of Animal Sciences 1999;12(2): 287-294.
https://doi.org/10.5713/ajas.1999.287    Published online March 1, 1999.
The Role of Vitamins and Minerals in the Production of High Quality Pork - Review -
D. C. Mahan, Y. Y. Kim
Vitamin and mineral deletion from swine diets can result in reduced growth if done during the period where muscle and bone development is occurring. Several of the vitamins and minerals decline in the serum during the starter period, suggesting a higher dietary inclusion may be necessary postweaning. Vitamin research with grower-finisher pigs is limited, but results suggest that rapidly growing lean pigs may have a higher dietary requirement for the B vitamins. Several studies have suggested that early weaning and pigs of a lean genotype may have a dietary requirement for vitamin C, Cl and Cr. High dietary vitamin E levels are fortified in the diet and seems to be effective in preventing mulberry heart problems in weanling and grower pigs. Organic Se is more effectively retained in muscle tissue than inorganic Se, approximately 20% less is excreted, but the bioavailability of organic Se for glutathione peroxidase activity is only 80 to 90% to that of sodium selenite. The active form of thyroxine (T4) is dependent upon a Se containing enzyme. Withdrawal of vitamins and minerals during the latter part of the finisher period has not affected pig performance responses, but studies with poultry suggest that the vitamin content of the meat may be reduced if the vitamins are withdrawn prior to marketing. High levels of vitamin E have been shown to improve pork quality, by reducing drip loss. Studies with vitamin C and Se have suggested that they may also be involved in pork quality.
Keywords: Swine Diets; Vitamins; Minerals; Dietary Requirement; Pork Quality

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