Comparison of different dietary magnesium supplements on pork quality

Abstract

Forty-eight crossbred (Large White×Landrace) boars were used to compare the effect of dietary magnesium aspartate (MgAsp), magnesium sulphate (MgSO4) and magnesium chloride (MgCl2) on muscle glycogenolysis and pork quality. The pigs were fed finisher feed supplemented with either MgAsp, MgSO4 and MgCl2 for 5 days prior to slaughter. At the abattoir, all pigs received 15 electric shocks from an electric goad 5 min prior to slaughter. Pigs fed the diet supplemented with MgSO4 had the highest plasma Mg concentrations at slaughter in comparison with pigs fed the MgAsp and MgCl2 supplemented diets. There were no differences in plasma adrenaline and noradrenaline concentrations at slaughter betwee..