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 < 0.05), shear force of ND group was higher than that of HD group, while lower than that of LD group (P < 0.05), ND and HD groups had lower L*, b* values, T₂₂ relaxation time, and higher a* value compared with LD group (P < 0.05). Meanwhile, postmortem storage decreased pH value of ND group, WHC of LD group, and L*, a* values of LD and ND groups, but increased b* values of LD and ND groups, and T₂₂ relaxation time of all groups were insignificant (P < 0.05). These results indicated that maternal vitamin D₃ status affected pH value, WHC, shear force, meat color and LF-NMR T₂ relaxation time of longissimus dorsi muscles, which improved meat quality attribute and eating quality in offspring pigs through regulating meat quality index during postmortem storage.

产妇的营养状况对后代的肉品质有长期持续的影响。我们试图确定母体维生素D ₃在死后存储过程中如何影响后代猪背最长肌的质量特性。从3个母猪饲喂组（每组9个母猪）中获得72头后代猪（150 d，杜洛克×长白×纽约），其中200头（低维生素D ₃，LD），800头（正常维生素D ₃，ND）和怀孕期间3200（高维生素D ₃，HD）IU维生素D ₃ / kg基础饮食以研究孕妇维生素D _3的作用pH值，剪切力，持水量（WHC），颜色和低场核磁共振（LF-NMR）对肉品质属性的怀孕状态的影响，后代猪肉样品中背最长肌的T ₂弛豫时间事后存储。结果表明，在死后保存期间，HD组的pH值和WHC较高，而T ₂₁松弛时间较LD组低（P  <0.05），ND组的剪切力高于HD组，而低于LD组。LD组（P  <0.05），ND和HD组的L *，b *值较低，T ₂₂与LD组相比，放松时间更长，a *值更高（P  <0.05）。同时，尸检后，ND组，LD组的WHC和L *的pH值降低，LD和ND组的a *值降低，而LD和ND组的b *值升高，并且所有组的T ₂₂松弛时间均不显着（P  <0.05）。这些结果表明，母体维生素D _3的状态会影响背最长肌的pH值，WHC，剪切力，肉色和LF-NMR T ₂松弛时间，从而通过调节肉品质指标改善后代猪的肉品质属性和进食质量事后存储。