The effect of dietary magnesium oxide supplementation on carcass value, meat quality and muscle lactate and glycogen level of pigs

Abstract

The objective was to study the effect of dietary magnesium oxide supplementation (MgO) on glycogen and lactate level in muscle post mortem and on carcass and pork quality traits. Twenty four crossbred (Large White x White Meaty)x( Pietrain x Hampshire) barrows and gilts were tested by DNA probe on malignant hyperthermia (MH) and equal heterozygotes (n=12) and normal on MH (n=12) pigs were taken in experiment. Dietary MgO supplementation (3.6 g additional magnesium per pig for 5 days prior to slaughter) increased plasma magnesium level (P<0.05). Supplemented magnesium had no effect on carcass traits. Also difference in intramuscular fat in musculus longissimus dorsi (LD) was not significant (P>0.05) between control and magnesium supplemented pigs. Comparison of meat quality traits indicates that MgO supplementation to pigs raised the pH in the LD muscle at 45 min after slaughter and significant differences (P<0.05) were found between homozygotes and heterozygotes pigs. Pigs fed the MgO supplemented diet had lower (P<0.05) percentage of drip loss in both normal and heterozygotes compared to control heterozygotes pigs. Significant differences were found in glycogen and lactate levels in LD between heterozygotes control group and normal MgO supplemented pigs.