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

Abstract Maternal nutritional status has long lasting consequences on meat quality in offspring. We sought to determine how maternal vitamin D3 would influence quality traits of longissimus dorsi muscle in offspring pigs during postmortem storage. A total of 72 offspring pigs (150 d, Duroc × Landrace × Yorkshire) obtained from 3 sow feeding groups (9 sows per group) which contained 200 (low vitamin D3, LD), 800 (normal vitamin D3, ND) and 3200 (high vitamin D3, HD) IU of vitamin D3/kg basal diet during pregnancy to investigate the effects of maternal vitamin D3 status during pregnancy on meat quality attributes such as pH, shear force, water holding capacity (WHC), color, and low-field nuclear magnetic resonance (LF-NMR) T2 relaxation times of longissimus dorsi muscles in meat samples of offspring pigs during postmortem storage. The results showed that during postmortem storage times, HD group had higher pH value and WHC, while lower T21 relaxation time compared with LD group (P