Effect of level, source, and time of feeding prior to slaughter of supplementary dietary magnesium on pork quality.

@article{Hamilton2003EffectOL,
  title={Effect of level, source, and time of feeding prior to slaughter of supplementary dietary magnesium on pork quality.},
  author={David N H Hamilton and Mike Ellis and F. K. Mckeith and Juliane Eggert},
  journal={Meat science},
  year={2003},
  volume={65 2},
  pages={853-7}
}
A total of 192 pigs were utilized in a 2×3×3 factorial arrangement with an additional control treatment. The treatments were: (1) magnesium level (1.6 vs. 3.2 g of magnesium pig(-1) day(-1)); (2) magnesium source (sulfate vs. proprionate vs. proteinate); (3) feeding duration (5 vs. 2 vs. 1 day), and a control (no supplementary magnesium). Minolta L(∗) values were lower (P⩽0.05), indicating darker muscle color, for pigs supplemented with 1.6 g magnesium pig(-1) day(-1) compared to the controls… CONTINUE READING