Suplementação com magnésio na água de bebida durante jejum pré-abate de suínos: potencial para redução de fraturas e melhoria no aproveitamento e qualidade da carne

Abstract

The occurrence of vertebral fractures in pigs during electrical stunning represents a challenge for the industry, compromising both animal welfare and meat quality. Pre-slaughter magnesium supplementation has emerged as a practical strategy to attenuate stress, reduce neuromuscular excitability, and minimise the occurrence of such injuries. This study evaluated the effects of magnesium supplementation via drinking water for pigs during the pre-slaughter period. A total of 2,080 animals were equally distributed between two groups: control (C) and treatment (T). The odds ratio (OR) analysis revealed a significant reduction in the incidence of vertebral fractures, with the treatment group exhibiting a 52% lower likelihood of fracture occurrence (OR = 0.48; p < 0.001). Meat water-holding capacity (WHC) was higher in animals without fractures, regardless of the experimental group (p < 0.05). The results demonstrate the potential of magnesium as a practical tool to optimise pre-slaughter management, promote animal welfare, and improve meat technological quality, adding value to the pork production chain.