You can't add vc or ve to pork food. According to relevant data, oxidative stress reduces the production performance of pigs, and the muscle tissue in vivo is damaged by oxidation, which will also affect the pork quality after slaughter. You can't add vc or ve to pork food. The root causes of oxidative damage of muscle tissue caused by oxidative stress are: protein degeneration of fat oxidation, etc. A large number of studies show that the oxidation of metal ions is accompanied by the oxidation of protein, and the two reactions promote each other and are highly correlated. The existence of high concentration of metal ions will accelerate lipid oxidation.