%0 Journal Article %9 journal article %J Journal of Animal and Feed Sciences %@ 1230-1388 %V 29 %N 4 %D 2020 %F Guo2020 %T Effects of maternal vitamin D3 on quality and water distribution in pork of offspring pigs during frozen storage %X In total, 27 sows (41 st day of pregnancy) were divided into three groups: LD, ND and HD, and fed 200, 800 and 3200 IU of vitamin D 3 /kg basal diet, respectively. All their offspring pigs were fed the same vitamin D 3 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 D 3 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 T 22 relaxation times ( P < 0.05). Whereas cooking loss and T 21 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 D 3 status influenced meat colour, thawing loss, cooking loss, shear force and water distribution of longissimus dorsi muscles in offspring, and maternal vitamin D 3 supplementation could decrease quality deterioration of muscles, and prolong meat quality during frozen storage. %A Guo, L. %A Miao, Z. %A Melnychuk, S. %A Ma, H. %P 330-337 %R 10.22358/jafs/130781/2020 %U https://doi.org/10.22358/jafs/130781/2020