Short term magnesium supplementation to reduce dark cutting in pasture finished beef cattle

K.M.W. Loudon; G. Tarr; I.J. Lean; L. McLerie; N. Leahy; D.W. Pethick; G.E. Gardner; P. McGilchrist

doi:10.1016/j.meatsci.2021.108560

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Short term magnesium supplementation to reduce dark cutting in pasture finished beef cattle

Journal article

Peer reviewed

Short term magnesium supplementation to reduce dark cutting in pasture finished beef cattle

K.M.W. Loudon, G. Tarr, I.J. Lean, L. McLerie, N. Leahy, D.W. Pethick, G.E. Gardner and P. McGilchrist

Meat Science, Vol.180, Article 108560

2021

DOI: https://doi.org/10.1016/j.meatsci.2021.108560

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Abstract

This study assessed the capacity of magnesium supplementation to reduce muscle glycogen loss, ultimate pH and increase plasma magnesium in pasture fed slaughter cattle. Beef cattle (n = 1075) from 14 farms were supplemented with or without magnesium pellets for 7–14 days prior to slaughter. Magnesium was allocated at 9.83 g of elemental magnesium per head per day, while the control diet was balanced to be isoenergetic and isonitrogenous, but contained no added magnesium. Groups of cattle (n = 44) were slaughtered at the same processing plant over two consecutive seasons, from August – September 2016 to May – July 2017. Magnesium supplementation increased muscle glycogen (P < 0.01) in cattle supplied from 2 of 14 farms, and increased plasma magnesium in 4 of 14 farms (P < 0.01). Magnesium supplementation had no effect on overall incidence of ultimate pH between the magnesium and control supplementation groups. The benefits of short term magnesium supplementation prior to slaughter was inconsistent for protecting muscle glycogen.

Details

Title: Short term magnesium supplementation to reduce dark cutting in pasture finished beef cattle
Authors/Creators: K.M.W. Loudon (Author/Creator)
G. Tarr (Author/Creator)
I.J. Lean (Author/Creator)
L. McLerie (Author/Creator)
N. Leahy (Author/Creator)
D.W. Pethick (Author/Creator)
G.E. Gardner (Author/Creator)
P. McGilchrist (Author/Creator)
Publication Details: Meat Science, Vol.180, Article 108560
Publisher: Elsevier BV
Identifiers: 991005543334007891
Copyright: © 2021 Elsevier Ltd.
Murdoch Affiliation: School of Veterinary and Life Sciences
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.51 Dairy & Animal Sciences; 3.51.84 Ruminant Nutrition
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences