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Zinc is an essential microelement for the regular growth and development of all animal organisms. Animal diets need to contain an adequate amount of this trace mineral in order to avoid deficiency. The innate zinc level of conventional swine diets is usually not sufficient, mainly because of the presence of phytic acid in cereals, which reduces zinc availability by forming insoluble complexes. This study aimed to find an adequate concentration of zinc in the diet by investigating the effect of two supplementation levels of zinc glycinate (ZnGly) on performance, carcass characteristics, and meat quality of growing-finishing pigs. Thirty pigs (bodyweight: 61 ± 4.0 kg) were assigned to three treatments and fed ad libitum for 56 days: a diet supplemented with 0 (control), 45 (Zn45), or 100 mg/kg (Zn100) of ZnGly. Data from the performance was collected, as well as samples of liver, muscle and carcass determinations at the end of the trial.
As a result, the highest ZnGly supplementation lowered the average daily gain while cold carcass weight did not differ between treatments. Both ZnGly levels reduced carcass chill loss. Micromineral content, color stability, and fatty acid profile of meat were not altered by ZnGly. Superoxide dismutase activity was lowered by Zn45 compared to control while catalase activity was enhanced by Zn100. 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.
These results demonstrated that supplementing pigs with 45 mg/kg of ZnGly could improve the oxidative stability of pork subjected to strong pro-oxidant conditions.
Natalello A, Khelil-Arfa H, Luciano G, Zoon M, Menci R, Scerra M, Blanchard A, Mangano F, Biondi L, Priolo A. Effect of different levels of organic zinc supplementation on pork quality. Meat Science. 2022; 186: 108731. https://doi.org/10.1016/j.meatsci.2021.108731