SciELO - Scientific Electronic Library Online

vol.43 issue1Effects of supplementation of calcium salts of polyunsaturated fatty acids on serum concentrations of progesterone and insulin of pregnant dairy cowsNutritive value of diets containing inactive dry yeast for lactating Saanen goats author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Revista Brasileira de Zootecnia

On-line version ISSN 1806-9290


CONSTANTINO, Camila et al. Performance, carcass and meat quality of ewes supplemented with magnesium oxide. R. Bras. Zootec. [online]. 2014, vol.43, n.1, pp.27-35. ISSN 1806-9290.

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.

Keywords : marbling; myofibrillar fragmentation index; oxidation; production; sheep.

        · text in English     · English ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License