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SHORT COMMUNICATION
Effects of maternal vitamin D3 status on meat quality
and fatty acids composition in offspring pigs
1
Henan Institute of Science and Technology, School of Food Science and Technology, Eastern HuaLan Avenue 453003, Xinxiang, China
2
Henan Institute of Science and Technology, College of Animal Science and Veterinary Medicine, Eastern HuaLan Avenue 453003, Xinxiang, China
3
Sumy National Agrarian University, Faculty of Food Technology, H. Kondratieva Street, 40021, Sumy, Ukraine
Publication date: 2021-06-21
Corresponding author
H. Ma
Henan Institute of Science and Technology, School of Food Science and Technology, Eastern HuaLan Avenue 453003, Xinxiang, China
Henan Institute of Science and Technology, School of Food Science and Technology, Eastern HuaLan Avenue 453003, Xinxiang, China
S. Melnychuk
Sumy National Agrarian University, Faculty of Food Technology, H. Kondratieva Street, 40021, Sumy, Ukraine
Sumy National Agrarian University, Faculty of Food Technology, H. Kondratieva Street, 40021, Sumy, Ukraine
J. Anim. Feed Sci. 2021;30(2):173-178
KEYWORDS
TOPICS
ABSTRACT
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.
ACKNOWLEDGEMENTS
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).
CONFLICT OF INTEREST
The authors declare that there is no conflict of
interest.
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CITATIONS (1):
1.
Effect of different doses of cholecalciferol and calcidiol on meat quality parameters and skeletal muscle transcriptome profiles in swine
Alicja Wierzbicka, Małgorzata Świątkiewicz, Mirosław Tyra, Tomasz Szmatoła, Maria Oczkowicz
Meat Science
Alicja Wierzbicka, Małgorzata Świątkiewicz, Mirosław Tyra, Tomasz Szmatoła, Maria Oczkowicz
Meat Science
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