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The aim of this study was to evaluate the effects of minerals (magnesium, copper, zinc and selenium) added to drinking water in pre-slaughter, on the final quality of pork. For each of the minerals tested, a total of 40 pigs (20 treated and 20 controls) were studied, housed in two rest pens, from a slaughterhouse in the municipality of Uberlândia. Inorganic sources of minerals (Mg2SO4, Zn2SO4, Na2SeO3, Cu2SO4) were used and the administration period was 12 hours. The animals were slaughtered, and the following meat characteristics were measured and analyzed: pH at 45 min and 24 h, meat color, water holding capacity (WHC), temperature at 1 min and 24 h, and hot carcass weight (HCW). The pigs submitted to the water diet containing the magnesium mineral as well as the selenium mineral presented better pH 45 min, pH 24h and CRA than those that were not submitted to it. In addition, the meat color was paler in swine that had no access to magnesium. It was concluded that the pigs submitted to the water diet containing the magnesium and selenium minerals for a period of 12 hours presented a meat quality superior to those that were not supplemented.

MEAT QUALITY OF SWINE SUPPLEMENTED IN THE PRE-SLAUGHTER PERIOD WITH MAGNESIUM, ZINC, SELENIUM AND COPPER