Improving pork quality through Magnesium supplementation
By Brent Frederick and Dr Eric van Heugten, Assistant Professor, North Carolina State University - Two-thirds of a pig's body magnesium is located in bone. The remaining third is disbursed in soft tissue and extracelluar fluid. Using dietary magnesium supplementation has been found to improve pork quality, specifically, color and fluid loss.
14 October 2003
2 minute read
