出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：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.
