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2000). growth rate. This diet reduced μ-calpain Garber et al. (1996) reported that vitamin E activity and increased calpastatin activity, supplementation increased muscle alpha- indicating less muscle protein degradation in tocopherol levels, delaying metmyoglobin the muscles compared to muscles of control formation (beef) and lipid oxidation in a animals. In an effort to improve the nutri- dose-dependent manner. Boler et al. (2009) tional profile of pork, Janz et al. (2008) fed found that feeding natural sources of vitamin pigs a plant-based diet containing conjugated E to finishing pigs was more effective in linoleic acid, selenium, and vitamin E. The reducing lipid oxidation of pork during sub- dietary treatments had some effects on meat sequent storage and display than were artifi- quality, but the overall effects on appearance cial sources. Yang et al. (2002) found that and palatability were small
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