Effects of magnesium on pork quality

Abstract

Over the recent years, there has been an increasing interest in improving pork quality, which at present often fails consumer requirements. Nutritional regime is one of the key environmental factors affecting fattening results, slaughter value and meat quality. The technological and organoleptic properties of pork can be modified through feeding. Numerous studies have been conducted to determine the effect of diet composition on meat quality.Consumers prefer lean pork with a bright reddish-pink color, and they object to muscles that are too pale or too dark. An excess amount of meat juice in the package is also considered unacceptable.The role of vitamins, minerals and feed additives in animal nutrition is an important consideration. Animal production efficiency is dependent upon an adequate supply of nutrients and minerals. Nutrient availability from feedstuffs is a principal factor in improving animal productivity and health as well as meat quality. Organic forms of minerals have been proven to have high bioavailability.Since the magnesium content of standard diets satisfies the needs of animals, pigs are usually not provided with supplemental magnesium. However, research results show that magnesium compounds have a beneficial influence on selected aspects of pig production. Dietary magnesium supplementation positively affects the behavior of animals, decreases their stress sensitivity and improves pork quality by enhancing meat color, reducing drip loss and increasing acidity.

The effect of silica-calcite sedimentary rock contained in the chicken broiler diet on the overall quality of chicken muscles

“…The presence of magnesium in opoka at a significant level is probably the reason for the increased WHC factor determined in leg muscles of male and female broilers fed with opoka-supplemented diet (Table 4). According to literature data, magnesium-supplemented diet improved water-binding capacity of pig meat (58)(59)(60), similarly as in our results. According to Houston and Harper [61], magnesium regulates pH and intracellular levels of Ca, Na, K. Close relationship and mutual interaction between Mg and K ions due to the level of their concentration in muscles is also well known [62,63].…”

RNA-seq of muscle from pigs divergent in feed efficiency and product quality identifies differences in immune response, growth, and macronutrient and connective tissue metabolism

“…However, the reduced ultimate pH may have contributed to significantly higher scores for ‘salty taste’ that were observed in high-FE meat. This is in agreement with Lipinski et al [ 33 ] who previously found that meat with lower pH can be perceived by sensory panellists as more salty.…”

The Contribution of Dietary Magnesium in Farm Animals and Human Nutrition

“…Solubility, reactivity, and bioavailability are all characteristics that differ from one MgO product to another [ 4 ]. The mineral feed bioavailability is also different: for example, the average Mg bioavailability of magnesium oxide, compared to magnesium phosphate, is around 20 vs. 45% [ 15 ].…”