Effects of magnesium on pork quality

Wydanie: 2 / 2011


  • Lipiński K., Stasiewicz M., Purwin C., Żuk-Gołaszewska K.

Kategorie: Fisheries and animal bioengineering , Food science , Review paper

DOI: 10.5601/jelem.2011.16.2.14


Over the recent years, there has been an increasing interest in improving pork quality, which at present often fails consumer requirements. Nutritional regime is one of the key environmental factors affecting fattening results, slaughter value and meat quality. The technological and organoleptic properties of pork can be modified through feeding. Numerous studies have been conducted to determine the effect of diet composition on meat quality. Consumers prefer lean pork with a bright reddish-pink color, and they object to muscles that are too pale or too dark. An excess amount of meat juice in the package is also considered unacceptable. The role of vitamins, minerals and feed additives in animal nutrition is an important consideration. Animal production efficiency is dependent upon an adequate supply of nutrients and minerals. Nutrient availability from feedstuffs is a principal factor in improving animal productivity and health as well as meat quality. Organic forms of minerals have been proven to have high bioavailability. Since the magnesium content of standard diets satisfies the needs of animals, pigs are usually not provided with supplemental magnesium. However, research results show that magnesium compounds have a beneficial influence on selected aspects of pig production. Dietary magnesium supplementation positively affects the behavior of animals, decreases their stress sensitivity and improves pork quality by enhancing meat color, reducing drip loss and increasing acidity


Lipiński K., Stasiewicz M., Purwin C., Żuk-Gołaszewska K. 2011. Effects of magnesium on pork quality. 16(2): 325-337, DOI - 10.5601/jelem.2011.16.2.14.

Słowa kluczowe:

magnesium, meat quality, pigs

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