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Iron (Fe) plays a key role in pork color and shelf-life by stabilizing muscle myoglobin and preventing oxidation, which can lead to discoloration. Inulin (In), a fiber derived from chicory roots, has been shown to enhance Fe absorption by promoting beneficial gut bacteria that produce short-chain fatty acids.
Objective: This study aimed to explore how dietary supplementation with organic Fe and inulin affects growth performance, blood Fe levels, carcass traits, intramuscular fat, and overall meat quality in finisher pigs.
Methods: Forty crossbred pigs (LW × L; 20 boars and 20 gilts) were assigned to a 2 × 2 × 2 factorial design, with Fe (0 or 500 mg/kg), In (0 or 50 g/kg), and sex (boars and gilts) as main factors. After five weeks, pigs were transported to an abattoir for sample collection.
Results: Supplementing Fe increased serum iron levels, though pigs receiving both Fe and In had lower serum iron than those without In. Boars showed lower hemoglobin, hematocrit, and erythrocyte concentrations compared to gilts. Inulin supplementation improved daily weight gain and carcass weight, while Fe alone did not enhance total iron levels in the Longissimus thoracis et lumborum (LTL) muscle. However, non-heme iron concentration was higher in Fe-supplemented pigs and gilts, whereas boars exhibited greater heme iron concentration. Additionally, inulin supplementation increased the marbling score of pork, with the most significant effect observed when Fe and In were combined.
Conclusion: These findings suggest that dietary Fe supplementation enhances serum and muscle non-heme Fe levels, while inulin at 5% improves growth performance and meat marbling, making it a valuable dietary addition for finisher pigs.
Dunshea FR, Pluske JR, Ponnampalam EN. Dietary iron or inulin supplementation alters iron status, growth performance, intramuscular fat and meat quality in finisher pigs. Meat Sci. 2024 Jul; 213:109496. https://doi.org/10.1016/j.meatsci.2024.109496