EFFECTS OF ON-FARM MAGNESIUM SUPPLEMENTATION THROUGH WATER ON PORK QUALITY UNDER TWO SLAUGHTER CONDITIONS

ABSTRACT

The objective of this study was to determine the effects of pre-harvest Mg supplementation and stunning method on longissimus (LM) and semitendinosus (SM) pork muscle quality. Magnesium was supplemented for 2 days in drinking water (300 ppm) before pigs were harvested at a commercial packing plant using either electrical or CO₂ stunning. Magnesium supplementation did not affect (P > 0.10) ultimate pH, initial fluid loss, retail display purge loss or color of the LM and SM. Pork quality was generally improved in LM and SM samples obtained from the plant using CO₂ stunning as evidenced by reduced initial fluid loss (P < 0.001), reduced purge loss (P < 0.05) and lower L* (darker), a* (less red) and b* (less yellow) values (P < 0.05) during an 8-day retail display. Pork quality was improved when using CO₂ stunning technology; however, Mg supplementation did not improve pork quality in either plant.

PRACTICAL APPLICATIONS

Pork quality is one of the main issues for the pork industry to consider in order to remain competitive in a global market. We evaluated the supplementation of Mg through the water in collaboration with a swine production company and two large commercial packing plants. Clear differences in pork quality were evident, with the packing plant using CO₂ stunning having superior pork quality compared with the plant using electrical stunning. Supplementation of Mg through water can be applied on the farm immediately at a very low cost, but was not effective in improving pork quality in two commercial packing plants under practical conditions.