Magnesium supplementation in swine finishing stage: performance, carcass characteristics and meat quality

Abstract

There was evaluated the performance, carcass characteristics and meat quality parameters of swine on the finishing stage receiving a dietetic supplementation with magnesium oxide (MgO). The animals were 48 male swine, supplemented 7 days before the slaughter by the following treatments: feed with 0; 0.2; 0.4 e 0.6% of MgO inclusion. The pigs were blocked by the initial weight as: lights, medium and heavy. The treatments had influence on the daily weight gain showing a quadratic effect, maximum inclusion point 0.3% MgO. The effect on the plasmatic cortisol and on the carcass yield was a linear decreasing regression. Back fat thickness shows a quadratic effect, minimal deposition point 0.37% MgO. Amount of meat in chilled carcass, meat yield and gratification index showed quadratic effect for the treatments, the maximum points are 0.31, 0.37 and 0.28% of inclusion respectively. Water losses and liquid losses on defrosting presented quadratic effect; the minimal point was to 0.31 and 0.35% of inclusion, respectively. Key words: Back fat thickness, carcass yield, meat color, stress ResumoO objetivo deste experimento foi avaliar o efeito da inclusão de óxido de magnésio (MgO) na fase de terminação sobre o desempenho, as características de carcaça e qualidade de carne de suínos. Foram utilizados 48 suínos, suplementados com MgO por 7 dias antes do abate, sendo os tratamentos: rações com 0; 0,2; 0,4 e 0,6% de inclusão de MgO. O delineamento experimental foi em blocos casualizados, sendo os animais blocados de acordo com o peso inicial em leves, médios e pesados. O ganho diário em peso foi influenciado pelos tratamentos, apresentando efeito quadrático com ponto de máxima inclusão de 0,3% de MgO. A suplementação com MgO diminuiu as concentrações séricas de cortisol, apresentando efeito de regressão linear decrescente. A espessura de toucinho apresentou efeito de regressão quadrática, em que o ponto de mínima deposição ocorreu com a inclusão de 0,37% de MgO. Quantidade de carne na carcaça resfriada, rendimento de carne na carcaça e índice de bonificação apresentaram efeito quadrático para suplementação dietética com MgO sendo os pontos de máxima 0,31, 0,37 e 0,28% respectivamente. A porcentagem de perda de água e a perda de água no descongelamento apresentaram efeito quadrático, com pontos de mínima perda iguais a 0,31 e 0,35%, respectivamente.

Lipid profile and quality of meat from finishing pig supplemented with minerals

“…The scores of subjective colors and the values of total pigments were not influenced by the supply of minerals, as well as the marbling (Table 2). Similar results were found by Apple et al (2007) working with iron and Tarsitano et al (2013) evaluating the supplementation with magnesium.…”

Meat Quality of Swine Supplemented in the Pre-Slaughter Period With Magnesium, Zinc, Selenium and Copper

“…According KIM et al (2014) accelerated rates of muscle glycolysis early post-mortem result in low muscle pH when the muscle temperature is still high causing denaturation of muscle proteins and this denaturation contributes to the typical abnormal meat quality known as pale, soft and exudative (PSE). On the other hand, there was no difference in the average pH at 24 h in the groups studied, and the parameters that were found to be normal by TARSITANO et al (2013) were maintained in our study.…”

Is Magnesium Supplementation an Effective Nutritional Method to Reduce Stress in Domestic Pigs? A Systematic Review

“…Magnesium aspartate, also known as magnesium aspartate hydrochloride, was another popular choice with six studies choosing to use this supplement ( 46 , 48 – 50 , 56 – 58 ). Other magnesium supplements were magnesium mica ( 47 ), magnesium fumarate ( 51 ), magnesium carbonate ( 52 ), magnesium oxide ( 59 ), and magnesium chloride ( 46 ). The dose varied greatly between studies with 20 different doses administered.…”

“…Only one used a dose between 5–10 g and three > 10 g ( Table 1 ). Six studies compared two or more different amounts of the specific magnesium supplement ( 48 , 49 , 51 , 56 , 58 , 59 ). There were 10 different durations of supplementation ranging from 2 to 115 days (average of all durations in each study was 22.24 days with a standard deviation of 33.65 days).…”

“…Stress was often induced by slaughter ( 48 , 51 – 53 , 59 ), and measured in terms of behavior and skin lesions in or following the lairage period ( 48 ), handling and stunning procedures ( 46 , 52 , 53 ), or blood parameters following slaughter ( 51 , 56 , 59 ). Transport, an acute stressor, was included in multiple studies ( 47 , 54 – 58 ) during which some were transported within their original groups ( 47 ); some were mixed and then transported ( 55 ) and some experienced a transport simulation ( 54 ).…”