Effects of maternal vitamin D3 status on quality traits of longissimus dorsi muscle in offspring pigs during postmortem storage

Guo, Liping; Miao, Zhiguo; Ma, Haile; Melnychuk, S. D.

doi:10.1016/j.livsci.2020.104372

Cited by 3 publications

(6 citation statements)

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“…Meanwhile, no differences in cooking loss of pork batters were observed in HD group during whole postmortem cold storage times, which suggested that maternal high-dose vitamin D 3 addition decreased the cooking loss, and increased juiciness of pork batters in offspring pigs at all postmortem cold storage times. The reason may be that maternal high-dose vitamin D 3 addition inhibited the decline of cooking loss by reducing the decline of pH value in meat samples, and improving the juiciness of pork batters in offspring pigs (Guo et al, 2021). In addition, the cooking loss in LD and ND groups was higher than that in HD group at 0 h, 24 h and 48 h postmortem cold storage, which indicated that maternal high-dose vitamin D 3 addition could improve the water retention of pork batters of offspring pigs.…”

Section: Discussionmentioning

confidence: 99%

“…In addition, the cooking loss in LD and ND groups was higher than that in HD group at 0 h, 24 h and 48 h postmortem cold storage, which indicated that maternal high-dose vitamin D 3 addition could improve the water retention of pork batters of offspring pigs. The reason may be that maternal high-dose vitamin D 3 supplementation decrease cooking loss of offspring pigs by regulating pH values, muscle fiber structure and the denaturation of proteins during postmortem cold storage (Leygonie et al, 2012;Guo et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

“…China). All offspring pigs used in this study originated from sows fed various vitamin D 3 levels (during pregnancy), all diets and experimental design for sows and their offspring pigs as described in our previous companion reports (Guo et al, 2020b;Guo et al, 2021) Sows during pregnancy were previously added 200 (LD), 800 (ND), and 3200 (HD) IU of vitamin D 3 per kg diet, respectively. While their offspring pigs were fed the same vitamin D 3 diet, and the feeding experiment lasted for 150 days.…”

Section: Animals and Dietsmentioning

confidence: 99%

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Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storage

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Seventy-two offspring pigs (150 d) from 27 sow (9 sows per group) fed different vitamin D 3 levels were used to evaluate the effects of maternal vitamin D 3 status and postmortem cold storage on cooking loss, color, texture profile analysis (TPA), lowfield nuclear magnetic resonance (LF-NMR) T 2 relaxation times and dynamic rheological of gel properties of chilled pork batters in offspring pigs. Sows were allotted to low, normal, and high dietary vitamin D 3 groups which contained 200 (LD), 800 (ND), and 3200 (HD) IU of vitamin D 3 /kg basal diet, respectively. Results showed that HD group had higher a* value, hardness, cohesiveness, springiness, chewiness, and storage modulus (G') values, while had lower cooking loss, L* value, T 21 and T 22 relaxation time compared with LD group during postmortem cold storage period (P < 0.05). In addition, cold storage time increased cooking loss and b* values of LD and ND groups, TPA parameters, T 22 relaxation time and G' values of all experimental groups, while decreased a* and L* values of LD and ND groups (P < 0.05). The results revealed that maternal high-dose vitamin D 3 levels influenced these indicators of chilled pork batters in offspring pigs, which improved the quality attributes during postmortem cold storage.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Animals and Dietsmentioning

confidence: 99%

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Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storage

et al. 2022

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“…The animals and diets used in the present study were the same as in our previous reports (Guo et al, 2020a;2021). Briefly, 27 pregnant sows with similar body weights (144.62 ± 2.13 kg, the same parities) were randomly allotted to low (LD), normal (ND) and high (HD) vitamin D 3 groups in which the sows' diets were supplemented with 200, 800 and 3200 IU of vitamin D 3 / kg diet, respectively.…”

Section: Animals and Dietsmentioning

confidence: 99%

“…genes expression, intramuscular fat accumulation and pork quality in offspring pigs during frozen storage (Guo et al, 2020a,b,c;2021). Therefore it is suggested that maternal vitamin D 3 levels during pregnancy affect lipid metabolism of offspring.…”

Section: Introductionmentioning

confidence: 99%

Effects of maternal vitamin D<sub>3</sub> status on meat quality and fatty acids composition in offspring pigs

Guo¹,

Miao²,

Ma³

et al. 2021

J. Anim. Feed Sci.

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Effects of Maternal Vitamin D3 Levels During Pregnancy on Pork Quality Characteristics of Offspring Pigs

Guo¹,

Wang²,

Melnychuk³

et al. 2022

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Introduction. Maternal vitamin D3 levels have long lasting consequences on meat quality and growth performance. The present study was conducted to investigate maternal vitamin D3 status in sows during pregnancy on meat quality attributes, chemical composition, and low field nuclear magnetic resonance (LF-NMR) T2 relaxation times of longissimus dorsi muscle in offspring pigs. Materials and methods. A total of 27 sows (41st day of pregnancy) were randomly allotted to low (LD), normal (ND), and high (HD) dietary vitamin D3 groups (containing 200, 800 and 3200 IU of vitamin D3/kg experimental diet, respectively). In each group were 3 replicates with 3 sows per replicate. From parturition to weaning, all lactating sows fed the ND diet. At 150 days of age, six offspring pigs in each group (2 offspring pigs with similar body weight per replicate, gender balanced) were selected and slaughtered to evaluate pork quality characteristics. Results and discussion. The results showed that maternal vitamin D3 supplementation decreased L*, b* value, shear force, cooking loss, T21 and T22 relaxation times, while increased a* value, pH value, water holding capacity (WHC), crude protein (CP), crude fat (CF), calcium (Ca), and phosphorus (P) content in longissimus dorsi muscle of offspring pigs. These results demonstrated that high-dose maternal vitamin D3 level could improve meat quality characteristics of offspring pigs, and it will provide a scienfific basis for the early nutritional regulation of offspring prok quality. Conclusions. The findings indicated that maternal vitamin D3 supplementation has positive effects on quality characteristics of longissimus dorsi muscle, and improved eating quality of meat in offspring pigs.

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Effects of maternal vitamin D3 status on quality traits of longissimus dorsi muscle in offspring pigs during postmortem storage

Cited by 3 publications

References 32 publications

Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storage

Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storage

Effects of maternal vitamin D<sub>3</sub> status on meat quality and fatty acids composition in offspring pigs

Effects of Maternal Vitamin D3 Levels During Pregnancy on Pork Quality Characteristics of Offspring Pigs

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