Magnesium supplementation in swine finishing stage: performance, carcass characteristics and meat quality
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;...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2013-12-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/13615 |
| Summary: | 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. |
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| ISSN: | 1676-546X 1679-0359 |