Effect of different level of organic zinc supplementation on pork quality

This study investigated the effect of two levels of zinc chelate of glycine hydrate (ZnGly) on performance, carcass characteristics and meat quality of growing-finishing pigs. Thirty pigs (initial bodyweight: 61.0 ± 4.02 kg), were randomly assigned to three treatments and fed ad libitum for 56 days with a basal diet supplemented with 0 mg/kg (control group, CON), 45 mg/kg (Zn45 treatment) or 100 mg/kg (Zn100 treatment) of ZnGly. Both ZnGly levels strongly reduced chilling carcass loss (P < 0.001). Micromineral content, color stability and fatty acid profile of meat was not altered by ZnGly. Superoxide dismutase activity was lowered by Zn45 compared to CON (P = 0.007); while, catalase activity was enhanced by Zn100 (P = 0.003). Although ZnGly supplementation did not influence lipid oxidation in raw meat and in meat homogenates incubated with pro-oxidant catalysts, Zn45 limited lipid oxidation in cooked meat (P = 0.037). The results of this study demonstrated that supplementing pigs with 45 mg/kg of ZnGly could improve the oxidative stability of pork subjected to strong pro-oxidant conditions, but this effect need be further elucidated.