Abstract

It has been shown that the fatty acid, selenium and vitamin E content of pork can be modified by dietary inclusion of different types of fat and/or supplementation with selenium and vitamin E (Morel et al.,2008). These dietary manipulations result in pork with an enhanced nutritive value. It is generally assumed that fat digestibility increases as the ratio of unsaturated to saturated fatty acids increases (Wiseman et al.,1998). However, it is not well documented how the addition of dietary antioxidants like selenium and vitamin E will affect nutrient digestibility.

WGM, Nuijten, PCH Morel, and RW Purchas

Proceedings of the New Zealand Society of Animal Production, Volume 70, Palmerston North, 266-268, 2010