A trial was carried out to determine the effect of level and source of vitamin E supplementation on thepH and colour of rabbit thigh and loin meat as well as on perirenal and scapular fat (N=15 pertreatment). The animals received a compound feed containing 2% sunflower oil and 2% linseed oil.Natural vitamin E (a by-product of the oil industry, i.e. fatty acid distillate) or synthetic dl-α-tocopheryl-acetate was used as vitamin E source. The feed was supplemented with 150 mg/kg and 300mg/kg synthetic dl-α-tocopherylacetate, or 60+90 mg/kg and 60+240 mg/kg synthetic plus natural(d-alfa-tocopherol) vitamin E. Higher level of vitamin E compared to the lower level significantlyincreased loin pH (5.96 and 5.90; P<0.05). Vitamin E level had not further significant effect on theexamined parameters. L* (53.12 vs. 50.74; P<0.005) of loin; a* of loin (0.07 vs. -0.39; P<0.05) and fatdeposits (4.44 vs. 3.38; P<0.01) furthermore thigh b* (7.10 vs. 6.37; P<0.01) were significantly higherat natural vitamin E supplementation. Fat deposit L* (76.44 vs. 78.27; P<0.03) was lower in thisgroup. Overall colour difference was well visible for thigh meat and perceptible for fat deposit whatcould influence consumer’s choice and decision for shopping.
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