Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams

Thirty Large White×Great York gilts were fed six experimental diets containing three levels of poly and monounsaturated fatty acids. Within each dietary fat treatment, one group was fed a basal level of vitamin E (20 mg α-tocopheryl acetate/kg diet) and the other group received a supplemented level (200 mg α-tocopheryl acetate/kg diet). Concentration of α-tocopherol was significantly higher in hams from pigs fed supplemented dietary levels of vitamin E ( P