Magnesium Supplementation Through Drinking Water to Improve Pork Quality.

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Title: Magnesium Supplementation Through Drinking Water to Improve Pork Quality.
Author: Frederick, Brent Ray
Advisors: Eric van Heugten, Committee Co-Chair
Abstract: Four experiments were conducted to investigate the effect of short term magnesium supplementation through drinking water prior to harvest on pork quality of pigs. Two days of magnesium supplementation (experiment 1) appeared optimal to improved pork quality. Older, slower growing pigs produced higher pork quality than younger faster growing pigs; however, magnesium supplementation had no effect (experiment 2). The presence of the Halothane and to a greater extent the Rendement Napole mutation reduced the quality of pork (experiment 3). Furthermore, pigs with both mutations had poorer pork quality than pigs with one mutation. Magnesium supplementation reduced pork quality when supplemented to pigs with the Halothane mutation. Pork quality was not affected when dose of magnesium supplemented in the water was altered (experiment 4). Although plasma magnesium was increased by magnesium supplementation, muscle magnesium was not affected. Overall, magnesium supplementation through drinking water for 2 days prior to harvest does not appear to be a method to consistently improve pork quality.
Date: 2003-08-14
Degree: PhD
Discipline: Nutrition
URI: http://www.lib.ncsu.edu/resolver/1840.16/5107


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