Abstract
This study compared the effect of dietary magnesium (Mg) supplementation on pork quality during 13days of storage at 4±1°C under modified atmosphere. The experiment was conducted with 40 gilts (Pietrain×(Landrace×Large White)) which were fed one of four diets five days prior to slaughter: 1) control diet; 2) Mg oxide; 3) Mg sulphate; or 4) Mg chelate. Dietary Mg supplementation did not affect 24-h pH, colour, and Warner–Bratzler shear force values. Pork from pigs fed the Mg chelate‐supplemented diet had the lowest (P≤0.05) drip, exudative, and cooking losses. Furthermore, pork from pig supplemented with Mg oxide had the lowest TBARS values. Visual assessment of pork from pigs supplemented with Mg chelate received higher colour and lower exudative scores, as well as overall acceptability scores, throughout display. Thus, Mg chelated supplementation could be effective in improving pork quality during 13days of storage under modified atmosphere conditions.
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