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

Loudon, K.M.W.ORCID: 0000-0002-5506-5480, Tarr, G., Lean, I.J., McLerie, L., Leahy, N., Pethick, D.W.ORCID: 0000-0002-3255-7677, Gardner, G.E.ORCID: 0000-0001-7499-9986 and McGilchrist, P. (2021) Short term magnesium supplementation to reduce dark cutting in pasture finished beef cattle. Meat Science, 180 . Art. 108560.

Link to Published Version: 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.

Item Type: Journal Article
Murdoch Affiliation(s): School of Veterinary and Life Sciences
Publisher: Elsevier BV
Copyright: © 2021 Elsevier Ltd.
URI: http://researchrepository.murdoch.edu.au/id/eprint/61376
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