Abstract: An experiment was conducted to determine the effect of chromium picolinate and magnesium aspartate on pork quality. 48 Duroc×Landrace×Yorkshire finishing pigs with initial average body weight (86.0±5.1) kg were divided into four dietary treatments(Ⅰ,Ⅱ,Ⅲ and Ⅳ) with 4 of each treatment. Treatment Ⅰfed corn-soybean meal (C-SBM, control), treatment Ⅱ fed C-SBM+1.0% magenesium aspartate (MgAsp), treatment Ⅲ fed C-SBM+0.3 mg/kg chromium picolinate (Crpi), treatment Ⅳ fed C-SBM+1.0% MgAsp+0.3 mg/kg Crpi. 2.8 kg upper diet/day was fed to each pig for seven days before transport to slaughterhouse. Pork quality data were collected and measured. Serum cortisol level was significant decreased after supplement with MgAsp, Crpi and MgAsp+Crpi (P＜0.05). The glycogenolysis was decreased after supplement with Crpi and MgAsp+Crpi(P＜0.05). The content of lactic acid, pH and drip loss of the back longissimus and the biceps femoris was decreased in pigs supplement with MgAsp, Crpi and MgAsp+Crpi than the control pigs, and the occurrence of PSE (pale, soft and exudative) pork decreased 75.1%, 49.8% and 75.1%, respectively(P＜0.05). The water holding capacity was not different between four treatments. The drop loss, color scores of back longissimus and biceps femoris were better in pigs supplement with both MgAsp and Crpi than pigs supplement individually. These data indicated that MgAsp and Crpi may favor to each other for anti-stress and improvement the meat quality,addtion of MgAsp and Crpi together gave the best effect.

Key words: pig; meat quality; chromium picolinate; magnesium aspartate