3/15/99

Contacts:
Tim Stahly, Animal Science, (515) 294-5009
Barbara McManus, Agriculture Information, (515) 294-0707

ADDING VITAMIN C TO PIG DIETS IMPROVES PORK QUALITY

DES MOINES, Iowa -- It's economical, nutritious and improves the quality of pork -- it's vitamin C. Animal science researchers at Iowa State University have discovered that feeding pigs vitamin C can result in a more appealing product at the meat counter.

"We were looking for a dietary means that would be economical and effective in improving the water-holding capacity of pork products," said Tim Stahly, ISU animal scientist. "In other words, we wanted low-cost and high-return in improving the economic value of pork."

Feeding vitamin C to pigs a few hours before they are processed reduces water loss in meat by 13 percent. Stahly said the reduced water loss produces a more juicy, tender product at the meat counter.

The work has already won national recognition. The researchers will receive the National Pork Producers Council Innovative Pork Research Award at the Midwest meetings of the American Society of Animal Science and American Dairy Science Association, March 15-17 in Des Moines.

The vitamin C is an enzyme inhibitor. "Once the animal is killed enzymes continue to break down carbohydrates and form lactic acid," Stahly said. "Vitamin C can inhibit those enzymes and slow the rate carbohydrates are converted to lactic acid."

The vitamin C also improves the pork's color. "Even though it's the other white meat, consumers prefer the slightly red color, they don't like the pale color," Stahly said.

ISU graduate student Brian Kremer initiated the research as a doctorate project last summer. Kremer said using vitamin C as a dietary supplement is a unique approach to improving pork quality.

The researchers are in the process of patenting the technology.

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