Effects of pig age at market weight and magnesium supplementation through drinking water on pork quality.
Thirty-two halothane-negative pigs (109 +/- 0.6 kg of BW) were used to determine the effect of pig age at marketing (and thus growth rate), and magnesium supplementation through drinking water, on pork quality. Two initial groups of 50 pigs that differed by 30 +/- 2 d of age were fed diets to meet or exceed nutrient requirements beginning at 28 kg of BW. Sixteen average, representative pigs were selected from each group to represent older, slow-growing pigs and younger, fast-growing pigs. For the duration of the study, pigs were individually penned, provided 2.7 kg of feed (0.12% Mg) daily, and allowed free access to water. After 7 d of adjustment, pigs were blocked by sex and BW and allotted to 0 or 900 mg of supplemental Mg/L as MgSO4 in drinking water for 2 d before slaughter. All 32 pigs were then transported (110 km) to a commercial abattoir on the same day and slaughtered 2.5 h after arrival. Longissimus and semimembranosus (SM) chops were packaged and stored to simulate display storage for fluid loss and Minolta color determinations at 0, 2, 4, 6, and 8 d. Two remaining sections of the LM were vacuum-packaged and stored at 4 degrees C for 25 or 50 d. Fast- (younger) and slow- (older) growing pigs differed by 27 +/- 0.3 d of age (153 and 180 +/- 0.3 d; P < 0.001) at similar BW (108 and 110 +/- 0.6 kg of BW; P = 0.13). Supplementation of Mg tended to increase plasma Mg concentration (24.1 vs. 21.8 +/- 0.8 ppm; P = 0.06) but did not affect Mg concentration in LM or SM. Fluid loss of displayed LM or SM, and purge loss, color, and oxidation of vacuum-packaged LM or SM were not affected by age or Mg (P > 0.10). Surface exudate of the SM from older pigs was lower than that of younger pigs (61 vs. 74 +/- 6 mg; P = 0.05) but was not different for the LM (P = 0.22). The LM from older pigs displayed for 4 and 8 d; P < 0.05) were less yellow (lower b*) than younger pigs. The SM from older pigs had lower lightness (L*) initially (47.9 vs. 49.5 +/- 0.4) and after 2 d (49.7 vs. 51.1 +/- 0.4), 6 d (52.1 vs. 53.7 +/- 0.4) and 8 d (54.5 vs. 55.9 +/- 0.4) of display storage. Younger pigs had greater oxidation of the LM than older pigs on d 8 of display (P < 0.01), and Mg decreased oxidation on d 8 within younger pigs (P < 0.05). Pork quality was improved in older pigs as indicated by less exudate, reduced yellowness of the LM, reduced paleness of the SM, and reduced oxidation of the LM. However, Mg supplementation through the water for 2 d did not affect pork quality of either older, slower growing pigs or younger, faster growing pigs.
Frederick
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Department of Animal Science, Interdepartmental Nutrition Program, North Carolina State University, Raleigh, 27695, USA.
van Heugten
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See
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D000375:Aging / Q000502:physiology*; D000818:Animals; D001835:Body Weight / Q000187:drug effects; D003116:Color; D019587:Dietary Supplements; D004305:Dose-Response Relationship, Drug; D004326:Drinking; D005260:Female; D019649:Food Industry / Q000379:methods; D008274:Magnesium / Q000008:administration & dosage* / Q000494:pharmacology*; D008297:Male; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000187:drug effects; D013552:Swine; D014867:Water / Q000737:chemistry*
D014867:Water; D008274:Magnesium