Performance, carcass and meat quality of ewes supplemented with magnesium oxide

The objective of this study was to evaluate the performance, the carcass and meat characteristics of ewes supplemented with magnesium oxide. Eighteen 6-year-old Santa Ines ewes were used in a completely randomized experimental design, where three levels of supplementation (0.0, 0.1 and 0.2% magnesiu...

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Bibliographic Details
Published in:Revista brasileira de zootecnia 2014-01, Vol.43 (1), p.27-35
Main Authors: Camila Constantino, Edson Luis de Azambuja Ribeiro, Ana Maria Bridi, Marina Avena Tarsitano, Filipe Alexandre Boscaro de Castro, Francisco Fernandes Júnior, Ivone Yurika Mizubuti, Elzânia Sales Pereira
Format: Article
Language:English
Subjects:
marbling
myofibrillar fragmentation index
oxidation
production
sheep
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Summary:The objective of this study was to evaluate the performance, the carcass and meat characteristics of ewes supplemented with magnesium oxide. Eighteen 6-year-old Santa Ines ewes were used in a completely randomized experimental design, where three levels of supplementation (0.0, 0.1 and 0.2% magnesium oxide in the concentrate) were tested, with six replicates. Final weight, weight gain, feed intake and feed conversion were not affected by levels of magnesium supplementation. Hot and cold carcass weights showed linear increasing and quadratic responses, respectively, according to supplementation with magnesium. Carcass measurements such as length, depth, and measures of arm and leg were not affected by supplementation. Depth and width of the longissimus muscle and rib-eye area were not affected; however, marbling and ether extract increased linearly with supplementation. Water loss and color were not affected. Lipid oxidation and shear force were not affected by supplementation, while the myofibrillar fragmentation index showed a quadratic regression. There was a linear decrease in pH with magnesium supplementation. Supplementation with magnesium can improve carcass and meat pH, but can act negatively by increasing the amount of marbling and ether extract of meat.
ISSN:1806-9290