Effects of maternal vitamin D<sub>3</sub> status on quality characteristics of pork batters in offspring pigs during cold storage

WANG, Suli; GUO, Liping; MIAO, Zhiguo; MA, Hanjun; MELNYCHUK, Sergiy

doi:10.1590/fst.102021

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.102021 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Seventy-two offspring pigs (150 d) from 27 sow (9 sows per group) fed different vitamin D₃ levels were used to evaluate the effects of maternal vitamin D₃ status and postmortem cold storage on cooking loss, color, texture profile analysis (TPA), low-field nuclear magnetic resonance (LF-NMR) T₂ 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 D₃ groups which contained 200 (LD), 800 (ND), and 3200 (HD) IU of vitamin D₃/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, T₂₁ and T₂₂ 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, T₂₂ 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 D₃ levels influenced these indicators of chilled pork batters in offspring pigs, which improved the quality attributes during postmortem cold storage.

Keywords:
vitamin D₃; offspring pigs; pork batters; cold storage; quality attributes

Item	Groups			SEM	P-value
Item	LD	ND	HD	SEM	P-value
0 h	13.38^Ba	12.61^Ba	10.29^b	0.693	0.043
24 h	14.66^ABa	13.84^ABa	11.37^b	0.838	0.031
48 h	15.76^Aa	14.96^Aa	11.63^b	0.561	0.026
SEM	0.876	0.932	0.541	-	-
P-value	0.034	0.047	0.066	-	-

Item	Groups			SEM	P-value
Item	LD	ND	HD	SEM	P-value
Lightness (L^*)
0 h	79.44^Aa	78.72^Aab	75.14^b	1.811	0.045
24 h	78.34^ABa	77.63^ABab	75.60^b	2.193	0.039
48 h	77.06^Ba	75.54^Bab	74.83^b	1.547	0.041
SEM	1.633	1.766	2.441	-	-
P-value	0.027	0.036	0.077	-	-
Redness (a^*)
0 h	4.96^Ab	5.08^Aab	5.37^a	0.152	0.013
24 h	3.61^ABb	3.96^ABab	4.66^a	0.339	0.048
48 h	3.42^Bb	3.67^Bab	4.32^a	0.207	0.024
SEM	0.293	0.344	0.413	-	-
P-value	0.022	0.018	0.053	-	-
Yellowness (b^*)
0 h	9.51^Ba	8.33^Bb	8.18^b	0.352	0.043
24 h	9.98^ABa	8.91^ABb	8.63^b	0.579	0.032
48 h	10.87^Aa	9.73^Ab	8.84^b	0.424	0.015
SEM	0.873	0.698	0.732	-	-
P-value	0.036	0.013	0.061	-	-

Item	Groups			SEM	P-value
Item	LD	ND	HD	SEM	P-value
Hardness, N
0 h	38.19^Ac	43.39^Ab	50.15^Aa	1.873	0.041
24 h	33.20^Bc	37.33^Bb	42.74^Ba	1.795	0.045
48 h	33.14^Bc	35.84^Bb	37.03^Ca	1.532	0.038
SEM	1.006	1.704	1.014	-	-
P-value	0.025	0.029	0.012	-	-
Springiness
0h	0.941^Ab	1.189^Aab	1.360^Aa	0.004	0.003
24h	0.866^Bb	0.930^Bab	1.051^Ba	0.006	0.018
48 h	0.813^Bb	0.828^Bab	0.841^Ca	0.012	0.027
SEM	0.011	0.063	0.019	-	-
P-value	0.023	0.034	0.012	-	-
Cohesiveness
0 h	0.491^Ab	0.539^Aab	0.599^Aa	0.009	0.004
24 h	0.416^Bb	0.436^Bab	0.480^Ba	0.004	0.003
48 h	0.414^Bb	0.425^Bab	0.449^Ca	0.006	0.013
SEM	0.034	0.029	0.014	-	-
P-value	0.031	0.022	0.004	-	-
Chewiness, N·mm
0 h	15.45^Ac	19.63^Ab	23.68^Aa	0.554	0.022
24 h	10.15^Bc	13.57^Bb	18.58^Ba	0.538	0.043
48 h	9.75^Bc	12.09^Bb	14.53^Ca	0.117	0.048
SEM	0.884	0.691	1.135	-	-
P-value	0.033	0.025	0.011	-	-

Item	Groups			SEM	P-value
Item	LD	ND	HD	SEM	P-value
T_2a, ms
0 h	0.054^a	0.054^a	0.052^a	0.001	0.207
24 h	0.052^a	0.054^a	0.052^a	0.001	0.173
48 h	0.054^a	0.054^a	0.052^a	0.001	0.196
SEM	0.001	0.001	0.001	-	-
P-value	0.211	0.198	0.242	-	-
T₂₁, ms
0h	15.19^a	14.88^ab	13.25^b	0.801	0.039
24h	15.47^a	14.88^ab	14.68^b	0.663	0.022
48 h	14.88^a	14.48^ab	13.68^b	0.512	0.047
SEM	0.713	0.601	0.858	-	-
P-value	0.061	0.274	0.127	-	-
T₂₂, ms
0 h	231.01^a	191.95^Bb	191.46^Bb	5.416	0.025
24 h	232.52^a	193.51^Bb	192.20^Bb	3.426	0.031
48 h	233.76^a	205.95^Ab	200.92^Ab	6.191	0.029
SEM	9.853	6.627	5.032	-	-
P-value	0.092	0.046	0.041	-	-

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[1] *Corresponding author: miaozhiguo1998@126.com; serge.melnychuk@gmail.com

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

Abstract

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