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Effects of maternal vitamin D3 on quality and water distribution in pork of offspring pigs during frozen storage

L. Guo 1, 2,  
Z. Miao 3,  
S. Melnychuk 2  ,  
H. Ma 1
 
1
Henan Institute of Science and Technology, School of Food Science and Technology, Eastern HuaLan Avenue 453003, Xinxiang, China
2
Sumy National Agrarian University, Faculty of Food Technology, H. Kondratieva st, 40021, Sumy, Ukraine
3
Henan Institute of Science and Technology, College of Animal Science and Veterinary Medicine, Eastern HuaLan Avenue 453003, Xinxiang, China
J. Anim. Feed Sci. 2020;29(4):330–337
Publication date: 2020-12-10
DOI: https://doi.org/10.22358/jafs/130781/2020
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KEYWORDS
maternal vitamin D 3, longissimus dorsi muscle, meat quality, water distribution, offspring pigs
TOPICS
meat quality, nutrition, pigs, vitamins
ABSTRACT
In total, 27 sows (41st day of pregnancy) were divided into three groups: LD, ND and HD, and fed 200, 800 and 3200 IU of vitamin D3/kg basal diet, respectively. All their offspring pigs were fed the same vitamin D3 replete diet. On day 150, 18 offspring (sex balance, 6 offspring per maternal diet group) were weighed and slaughtered to investigate effects of maternal vitamin D3 status on quality and water distribution in pork during frozen storage. It was shown that in longissimus dorsi muscles from all groups L*, b* values, thawing loss, cooking loss, T21 and T22 relaxation times increased with frozen storage (P < 0.05), whereas a* value and shear force decreased with frozen storage (P < 0.05). In addition, in comparison with HD group, meat from LD group had higher L* and b* values, thawing loss, shear force, and T22 relaxation times (P < 0.05). Whereas cooking loss and T21 relaxation times of longissimus dorsi muscles in offspring born in HD group were lower (P < 0.05) than that in those born in ND and LD groups, while a* values of meat from LD group were lower (P < 0.05) than that from ND and HD groups during frozen storage. It was indicated that maternal vitamin D3 status influenced meat colour, thawing loss, cooking loss, shear force and water distribution of longissimus dorsi muscles in offspring, and maternal vitamin D3 supplementation could decrease quality deterioration of muscles, and prolong meat quality during frozen storage.
CORRESPONDING AUTHOR
S. Melnychuk   
Sumy National Agrarian University, Faculty of Food Technology, H. Kondratieva st, 40021, Sumy, Ukraine
 
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