The effects of addition of vitamin E to pig diet and of calcium ascorbate injection in meat on the antioxidative
status and meat quality (longissimus muscle) of pigs were investigated. The treatment consisted of
supplementation with vitamin E (500 mg α-tocopheryl acetate/kg diet) for a minimum of 30 days to growing-
finishing pigs before slaughter. Furthermore, meat samples (longissimus muscle) were injected with 10% by
weight of a 1.5% calcium ascorbate solution. The dietary supplementation of fat soluble antioxidant vitamin E
significantly (P