Effects of dietary vitamin D3, vitamin E, and magnesium supplementation on pork quality

Meat quality traits and palatability characteristics were evaluated on 240 barrows and gilts subjected to one of eight dietary regimens: (1) control (no supplement), (2) vitamin D3(D3), (3) vitamin E (E), (4) magnesium (Mg), (5) vitamins D3 and E (D3/E), (6) vitamin D3 and magnesium (D3/Mg), (7) vitamin E and magnesium (E/Mg), and (8) vitamins D3 and E, and magnesium (D3/E/Mg). Barrows supplemented with D3/E/Mg had the highest (P>0.05) ultimate pH. Those supplemented with E had a higher ultimate pH than those supplemented with D3/Mg or the control. Gilts supplemented with Mg had the highest ultimate pH of all of the gilts while those supplemented with D3 had the lowest. Barrows supplemented with Mg or E had more marbling than those supplemented with D3 or D/E. Gilts supplemented with Mg had the most marbling when compared to other gilts. At 48 h postmortem, no differences due to dietary treatment were observed in L∗, a∗ or b∗ value, drip loss or purge loss. At 14 days postmortem, no differences due to diet existed in sensory characteristics. Results suggest that supplementation of swine diets with some dietary supplement combinations of containing Mg may have some potential benefit for increasing ultimate pH.