ISSUE FOCUS 22 FEED & ADDITIVE MAGAZINE July 2022 ty improved and piglets with low birth weight reduced, while growth performance and slaughter characteristics improved as well (7). More specifically for pork quality, recent data shows that supplementing zinc from zinc-glycinate in the finishing phase of fattening pigs reduced the chilling losses of their carcasses after slaughter (Figure 1) (8). The meat from pigs supplemented with zinc-glycinate showed less lipid peroxidation after cooking, especially with the lower dose of zinc-glycinate (Figure 2) (8). The lipid stability in cooked pork is essential for the quality and taste of cooked pork products. Pork is and will be an important source of animal protein, and zinc can be part of a nutritional strategy to improve the quality of pork. Adaptation of pig production is needed to answer the customer demand for sustainably produced and high-quality products. Supplementation with a highly available zinc source can be a good strategy to reduce losses during chilling of the carcass and oxidation of cooked meat, retaining pork quality better over time. References 1. Lebret, B. and M. Čandek-Potokar, 2022a: Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat. Animal 16: 100402. 2. Van Zanten, H. H. E., M. Herrero, O. Van Hal, E. Röös, A. Muller, T. Garnett, P. J. Gerber, C. Schader and I. J. M. De Boer, 2018: Defining a land boundary for sustainable livestock consumption. Global Change Biology 24: 4185-4194. 3. Van Zanten, H. H. E., M. K. Van Ittersum and I. J. M. De Boer, 2019: The role of farm animals in a circular food system. Global Food Security 21: 18–22. 4. Lebret, B. and M. Čandek-Potokar, 2022b: Review: Pork quality attributes from farm to fork. Part II. Processed pork products. Animal 16: 100383. 5. Sloup, V., I. Jankovská, S. Nechybová, P. Peřinková and I. Langrová, 2017: Zinc in the animal organism: a review. Scienta Agriculturae Bohemica, 48(1): 13-21. 6. Oguey, S., A. Neels and H. Stoeckli-Evans, 2008: Chemical identity of crystalline trace mineral glycinates for animal nutrition. Trace elements in animal production systems – Short communications: 245-246. 7. Fuchs, B., U. Geier and P. Schlegel, 2008: Trace mineral supplementation in pig production: Less is better. Feed Magazine Kraftfutter number 9-10. 8. Natalello, A., H. Khelil-Arfa, G. Luciano, M. Zoon, R. Menci, M. Scerra, A. Blanchard, F. Mangano, L. Biondi and A. Priolo, 2022: Effect of different levels of organic zinc supplementation on pork quality. Meat Science 186: 108731.
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