Works (4)
Updated: July 5th, 2023 15:56
2006 journal article
Effects of pig age at market weight and magnesium supplementation through drinking water on pork quality
JOURNAL OF ANIMAL SCIENCE, 84(6), 1512–1519.
author keywords: age; growth rate; magnesium; pork; quality; water
MeSH headings : Aging / physiology; Animals; Body Weight / drug effects; Color; Dietary Supplements; Dose-Response Relationship, Drug; Drinking; Female; Food Industry / methods; Magnesium / administration & dosage; Magnesium / pharmacology; Male; Meat / standards; Muscle, Skeletal / drug effects; Swine; Water / chemistry
TL;DR:
Pork quality was improved in older pigs as indicated by less exudate, reduced yellowness of theLM, reduced paleness of the SM, and reduced oxidation of the LM, while Mg supplementation through the water for 2 d did not affect pork quality of either older, slower growing pigs or younger, faster growing pigs.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018
2006 journal article
Effects of supplemental magnesium concentration of drinking water on pork quality
JOURNAL OF ANIMAL SCIENCE, 84(1), 185–190.
author keywords: magnesium; pork; quality; swine; water
MeSH headings : Animal Nutritional Physiological Phenomena; Animals; Body Composition / drug effects; Dietary Supplements; Dose-Response Relationship, Drug; Magnesium / blood; Magnesium / chemistry; Magnesium / pharmacology; Male; Meat / standards; Swine; Water / administration & dosage; Water / chemistry
TL;DR:
Magnesium did not improve pork quality characteristics of practical significance in pigs without the halothane and Rendement Napole mutations and oxidation of the LM after 8 d of retail storage tended to increase linearly.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018
2004 journal article
Magnesium supplementation and pork quality
Pig News and Information, 25(3), 101.
Source: NC State University Libraries
Added: August 6, 2018
2004 journal article
Timing of magnesium supplementation administered through drinking water to improve fresh and stored pork quality
Journal of Animal Science, 82(5), 1454–1460.
MeSH headings : Animal Feed; Animals; Dietary Supplements; Drinking; Female; Food Handling / methods; Food Packaging; Hydrogen-Ion Concentration; Magnesium / administration & dosage; Male; Meat / analysis; Meat / classification; Meat / standards; Muscle, Skeletal / metabolism; Oxidation-Reduction; Pigments, Biological / metabolism; Postmortem Changes; Random Allocation; Swine / growth & development; Time Factors; Vacuum
TL;DR:
Although the response to Mg supplementation was variable, supplementation for 2 d before slaughter was considered most efficacious because of the following: decreased fluid loss from the SM, and lower lipid oxidation formation in the LM during retail storage; a darker, more desirable LM color after 25 d of vacuum-packaged storage; and cost reductions compared with longer durations.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Sources: NC State University Libraries, NC State University Libraries, ORCID
Added: August 6, 2018
Citation Index includes data from a number of different sources. If you have questions about the sources of data in the Citation Index or need a set of data which is free to re-distribute, please contact us.
Certain data included herein are derived from the Web of Science© and InCites© (2024) of Clarivate Analytics. All rights reserved. You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.