The impact of longissimus glycolytic potential and short-term feeding of magnesium sulfate heptahydrate prior to slaughter on carcass characteristics and pork quality

• Published in: Journal of animal science Vol. 80; no. 6; pp. 1586 - 1592
• Main Authors: Hamilton, D. N, Ellis, M, Hemann, M. D, McKeith, F. K, Miller, K. D, Purser, K. W
• Format: Journal Article
• Language: English
• Published: Savoy, IL Am Soc Animal Sci 01.06.2002; American Society of Animal Science; Oxford University Press
• Subjects: Adipose Tissue - anatomy & histology; Animal Feed; Animal productions; Animals; Biological and medical sciences; Dietary Supplements; Feeds; Female; Food industries; Fundamental and applied biological sciences. Psychology; Genotype; Glycolysis - drug effects; Hogs; Hydrogen-Ion Concentration; Magnesium Sulfate - pharmacology; Male; Meat - standards; Milk and cheese industries. Ice creams; Muscle, Skeletal - metabolism; Pork; Random Allocation; Sex Factors; Swine - genetics; Swine - growth & development; Terrestrial animal productions; Time Factors; Vertebrates; Farming animal; Production quality; Animal feeding; Experimental study; Pig; Vertebrata; Meat animals; Mammalia; Treatment; Glycolysis; Artiodactyla; Magnesium Sulfates; Ungulata; Pork; Pale soft exudative meat
• ISSN: 0021-8812; 1525-3163
• DOI: 10.2527/2002.8061586x

The objective of this study was to compare the effects of longissimus glycolytic potential (GP) and of time of feeding of supplemental magnesium sulfate heptahydrate on carcass and pork quality traits. The study was carried out in a 2 x 2 x 4 factorial arrangement; the treatments were sex (castrate vs gilt), GP (Low [normal] vs High), and time of feeding of magnesium sulfate-fortified diets (0 [control] vs 2 vs 3 vs 5 d prior to slaughter). Glycolytic potential was determined on a biopsy sample of longissimus from the live animal prior to the start of the study. A total of 144 pigs were allotted to the feeding-time treatments on the basis of sex (castrate and gilt), weight, and GP. Pigs were placed in individual pens and had free access to water. Prior to the start of the study, pigs were given ad libitum access to a standard finisher diet. During the study, animals were fed at a fixed level of 2.75 kg of a standard finisher diet/day; the fortified diet contained 3.2 g/d of additional magnesium. At the end of the feeding period, animals were transported to a commercial packing facility and slaughtered within 15 min of arrival. Fresh meat quality was measured on the longissimus. There were no treatment interactions. Carcass traits were similar across time of feeding treatments. Backfat thickness at the last lumbar vertebra and 10th rib were lower (P < 0 .05) for High than for Low GP pigs. High GP pigs had lower ultimate pH (P < 0.001) and higher drip (P < 0.05) and purge loss (P < 0.01) than Low GP pigs. Drip loss was reduced (P < 0.05) for pigs fed the magnesium-fortified diet for 5 and 2 but not for 3 d compared to controls (8.98, 7.29, 7.89, and 7.41 for the 0-, 2-, 3-, and 5-d treatments, respectively, SEM 0.447). Purge loss was similar for all of the time of feeding treatments. Longissimus L* values were lower (P < 0.05) for the 2-d treatment than for the controls. Results from this study suggest an inconsistent effect of short-term feeding of magnesium sulfate on muscle color and drip loss in pigs with both Low (normal) and High GP.