Effects of magnesium on pork quality;Wpływ magnezu na jakość mięsa świń

Journal of Elementology

Volumn 16, Issue 2, 2011, Pages 325-337

  Lipiński, Krzysztof ^a   Stasiewicz, Małgorzata ^a   Purwin, Cezary ^a   Zuk Gołaszewska, Krystyna ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Magnesium; Meat quality; Pigs

Indexed keywords

ANIMALIA; SUIDAE;

EID: 79959834329     PISSN: 16442296     EISSN: None     Source Type: Journal    
DOI: 10.5601/jelem.2011.16.2.14     Document Type: Article

References (40)

1. Aaslyng M.D., Oksama M., Olsen E.V., Bejerholm C., Baltzer M., Andersen G., Bredie W. L.P., Byrne D.V., Gabrielsen G.2002. The impact of sensory quality of pork on consumer preference. Meat Sci., 76:61-71.
2. Andersen H.J., Oksbjerg N., Young J.F., Therkildsen M. 2005. Feeding and meat quality - a future approach. Meat Sci., 70: 543-554.
3. Apple J.K., Maxwell C.H., Derodas B., Davis J., Rakes L. 1999. Influence of magnesium-mica on performance and carcass quality traits of growing-finishing swine. AAES Res. Ser., 470: 23-28.
4. Apple J.K., Maxwell C.V., Derodas B., Watson H.B., Johnson Z.B. 2000. Effect of magnesium mica on performance and carcass quality of growing-finishing swine. J. Anim. Sci., 78: 2135-2143.
5. Apple J.K., Davis J.R., Rakes L.K., Maxwell, C.V., Stivarius M.R., Pohlman F.W. 2001. Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuumpackaged, boneless pork loins. Meat Sci., 57: 43-53.
6. Apple J.K., Maxwell C.V., Stivarius M.R., Rakes L.K., Johnson Z.B. 2002. Effects of dietary magnesium and halothane genotype on performance and carcass traits of growingfinishing swine. Livest. Prod. Sci., 76: 103-113.
7. Arihara K., Kushida H., Kondo Y., Itoh M., Luchansky J.B., Cassens R.G. 1993. Conversion of metmyoglobin to bright red myoglobin derivatives by chromobacterium violaceum, Kurthia sp., and Lactobacillus fermentum jcm 1173. J. Food Sci., 58 (1): 38-41.
8. Brewer M.S., Novakofski J. 1999. Cooking rate, pH and final endpoint temperature effect on color and cook loss of a lean ground beef model system. Meat Sci., 52 (4): 443-451.
9. Cole J., Close W. 2005. Wpływ żywienia na jakość mie{ogonek}sa wieprzowego [Effect of nutrition on pork meat quality]. Mie{ogonek}so We{ogonek}dl., 5: 26-28. (in Polish)
10. D'souza, D.N., Warner R.D., Leury B.J., Dunshea F.R. 1998. The effect of dietary magnesium aspartate supplementation on pork quality. J. Anim. Sci., 76: 104-109.
11. D'souza, D.N., Warner R.D., Dunshea F.R., Leury B.J. 1999. Comparison of different dietary magnesium supplements on pork quality. Meat Sci., 51: 221-225.
12. D'souza, D.N., Warner R.D., Leury B.J., Dunshea F.R. 2000. The influence of dietary magnesium supplement type, supplementation dose and duration, on pork quality and the incidence of PSE pork. Austr. J. Agric. Res., 51: 185-189.
13. Dugan M.E.R., Aalhusj L., Uttaro B. 2004. Nutritional Manipulation of pork quality. Current Opportunities. Adv. Pork Product., 15: 237-243.
14. Frederick B.R., van Heugten E., See M.T. 2004. Timing of magnesium supplementation administered through the drinking water to improve fresh and stored pork quality. J. Anim. Sci., 82: 1454-1460.
15. Frederick B.R., Heugten E. Van, Hanson D.J., See M.T. 2006. Effects of supplemental magnesium concentration of drinking water on pork quality. J. Anim. Sci., 84 (1): 185-190.
16. Gunter W., Sell J.L. 1974. A method for determining "true" availability of magnesium from foodstuffs using chicken. J. Nutrition, 103: 875-881.
17. Guo Y.M., Zhang G.M., Yuan J.M., Nie W. 2003. Effects of source and level of magnesium and Vitamin E on prevention of hepatic peroxidation and oxidative deterioration of broiler meat. Anim. Feed Sci. Technol., 107 (1/4): 143-150.
18. Hamilton D.N., Ellis MM., Hemann MM.D., Mckeith F.K., Miller K.D., Purser K.W. 2002. The impact of longissimus glycolytic potential and short-term feeding of magnesium sulfate heptahydrate prior to slaughter on carcass characteristics and pork quality. J. Anim. Sci., 80: 1586-1592.
19. Hamilton D.N., Ellis M., Mckeith F.K., Eggert J.M. 2003. Effect of level, source, and time of feeding prior to slaughter of supplementary dietary magnesium on pork quality. Meat Sci., 65: 853-857.
20. Heugten E., Frederick B.R. 2004. Magnesium supplementation and pork quality. Anim. Sci., 14: 101-109.
21. Kania B.F. 1998. Znaczenie magnezu dla zwierza{ogonek}t [Importance of magnesium for animals]. Med. Wet., 54 (06): 378-382. (in Polish)
22. Kłossowska B.M., Tyszkiewicz S. 2000. Wybrane czynniki determinuja{ogonek}ce barwe{ogonek} mie{ogonek}sa szynek surowo dojrzewaja{ogonek}cych produkowanych na mała{ogonek} skale{ogonek} [Some factors affecting colour of meat of raw cured hams produced on a small scale]. Rocz. Inst. Prz. Mie{ogonek}s. Tł., 37: 127-132. (in Polish)
23. Koćwin-PodsiadŁa M., KrzEcio E. 2005. Jakość wieprzowiny i metody jej doskonalenia. Cz. III. Metody poprawy cech jakości miE{ogonek}sa [Quality of pork and its improvement methods. Part III. Methods for the improvement of meat quality attributes]. Przegl. Hod., 6: 3-6.
24. KoŁczak T. 2007a. Barwa mie{ogonek}sa [Colour of meat]. Gosp. Mie{ogonek}s, 09: 12-16 (in Polish).
25. KoŁczak T. 2007b. Smakowitość mie{ogonek}sa [Palatability of meat]. Gosp. Mie{ogonek}s. 12: 26-28. (in Polish)
26. Kuhn G., Nowak A., Otto E., Albrecht V., Gassman B., Sandner E., Przybilski H., Zahn L. 1981. Studies on the control of meat quality by special treatment of swine. 1. Effects of stress and preventative magnesium feeding on selective parameters of carcass value and blood serum. Arch. Tierz., 24: 217-225.
27. Lammens V., Peeters E., DE Maere H., De Mey E., Paelinck H., Leyten J., Geers R. 2007. A survey of pork quality in relation to pre-slaughter conditions, slaughterhouse facilities, and quality assurance. Meat Sci., 75: 381-387.
28. Maxwell C., Watson H., Rodas B. De, Apple J., Johnson Z. 1999. Effects of Magnesium-Mica on performance and carcass quality of growing-finishing swine. Res. Ser. - Agric. Exp. Stn, 464: 115-118.
29. NRC 1980. Mineral tolerances of domestic Animals. Nat. Acad., Washington.
30. th rev. ed. Nat. Res. Counsil U.S. National Acad. Press, Washington.
31. th Int. Congr. Meat Sci. Technol., Clermont-Ferrand, France, August 23-28, 2: 117-120.
32. Pisula A., Florowski T. 2009. Problemy jakości kulinarnego mie{ogonek}sa wieprzowego [Quality issues of pork meat for cooking]. Gosp. Mie{ogonek}s., 09: 10-14 (in Polish).
33. Purchas R.W., Morel P.C.H., Janz J.A.M., Wilkinson B.H.P. 2009. Chemical composition characteristics of the longissimus and semimembranosus muscles for pigs from New Zealand and Singapore. Meat Sci., 81: 540-548.
34. Schaefer A.L, Murray A.C., Tong A.K.W., Jones S.D.M., Sather A.P. 1993. The effect of ante mortem electrolyte therapy on animal physiology and meat quality in pigs segregating at the halothane gene. Can. J. Anim. Sci., 73: 231-240.
35. nd Annual Int. Minerals Conf., St. Petersburg Beach, Florida, Illinois. Int. Minerals and Chemical Corporation.
36. SŁowiŃski M. 2006. Jakość i bezpieczeŃstwo mie{ogonek}sa i przetworów mie{ogonek}snych [Quality and safety of meat and meat products]. Mie{ogonek}so We{ogonek}dl., 6: 24-29. (in Polish)
37. Troy D.J., Kerry J.P. 2010. Consumer perception and the role of science in the meat industry. Meat Sci., 86: 214-226.
38. Van DE Perre, Ceustermans A., Leyten J., Geers R. 2010. The prevalence of PSE characteristics in pork and cooked ham - Effects of season and lairage time. Meat Sci., 86: 391-397.
39. Watson H., Coffey K., Kegley B., Apple J., Ratchford W. 1999. Comparison of magnesium sources in diets of finishing lambs. Res. Ser. - Ark. Agric. Exp. Stn., 464: 76-78.
40. Zullo A., Barone C.M.A., Colatruglio P., Girolami A., Matassino D. 2003. Chemical composition of pig meat from the genetic type 'Casertana' and its crossbreeds. Meat Sci., 63: 89-101.