Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storage
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100874 |
Resumo: | 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. |
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Food Science and Technology (Campinas) |
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Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storagevitamin D3offspring pigspork batterscold storagequality attributesAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100874Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.102021info:eu-repo/semantics/openAccessWANG,SuliGUO,LipingMIAO,ZhiguoMA,HanjunMELNYCHUK,Sergiyeng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000100874Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storage |
title |
Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storage |
spellingShingle |
Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storage WANG,Suli vitamin D3 offspring pigs pork batters cold storage quality attributes |
title_short |
Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storage |
title_full |
Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storage |
title_fullStr |
Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storage |
title_full_unstemmed |
Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storage |
title_sort |
Effects of maternal vitamin D3 status on quality characteristics of pork batters in offspring pigs during cold storage |
author |
WANG,Suli |
author_facet |
WANG,Suli GUO,Liping MIAO,Zhiguo MA,Hanjun MELNYCHUK,Sergiy |
author_role |
author |
author2 |
GUO,Liping MIAO,Zhiguo MA,Hanjun MELNYCHUK,Sergiy |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
WANG,Suli GUO,Liping MIAO,Zhiguo MA,Hanjun MELNYCHUK,Sergiy |
dc.subject.por.fl_str_mv |
vitamin D3 offspring pigs pork batters cold storage quality attributes |
topic |
vitamin D3 offspring pigs pork batters cold storage quality attributes |
description |
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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100874 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100874 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.102021 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126333297623040 |