Eighteen offspring pigs (150 days of age, sex balanced, similar body weights, 6 offspring per maternal diet group) from sows fed diets with different vitamin D3 levels (200, 800 and 3200 IU/kg basal diet) were weighed and slaughtered to examine the influence of maternal vitamin D3 levels on meat quality and fatty acids composition. The results suggested that maternal vitamin D3 supplementation decreased drip loss, shear force, total saturated fatty acids (SFA) content and n-6:n-3 ratio, while increased marbling score, subjective colour score, longissimus muscle area, total monounsaturated fatty acids (MUFA) content, polyunsaturated fatty acids (PUFA) content and the PUFA:SFA ratio. It was revealed that maternal vitamin D3 supplementation exerts positive effects on the meat quality of offspring pigs, and improves the healthful attributes of fatty acid profile. It can be concluded that an appropriate maternal vitamin D3 level (3200 IU of vitamin D3/kg basal diet) may improve the meat quality of offspring pigs.
This study was supported by grants from the Henan joint funds of the National Natural Science Foundation of China (U1604102), the National Natural Science Foundation of China (31572417) and the Provincial Key Technology Research and Development Program of Henan (192102110069).
The authors declare that there is no conflict of interest.
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Alicja Wierzbicka, Małgorzata Świątkiewicz, Mirosław Tyra, Tomasz Szmatoła, Maria Oczkowicz
Meat Science