The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content
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|Title:||The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content||Authors:||Duffy, Sarah K.
Kelly, Alan K.
Clarke, Louise C.
Monahan, Frank J.
O'Doherty, John V.
|Permanent link:||http://hdl.handle.net/10197/9646||Date:||Sep-2018||Online since:||2019-03-21T14:46:51Z||Abstract:||This study investigated the effects of synthetic and natural sources of vitamin D biofortification in pig diets on pork vitamin D activity and pork quality. One hundred and twenty pigs (60 male, 60 female) were assigned to one of four dietary treatments for a 55 d feeding period. The dietary treatments were (1)50 μg vitamin D₃/kg of feed; (2)50 μg of 25-hydroxvitamin D₃/kg of feed (25-OH-D₃); (3)50 μg vitamin D₂/kg of feed; (4)50 μg vitamin D₂-enriched mushrooms/kg of feed (Mushroom D₂). The pigs offered the 25-OH-D₃ diet exhibited the highest (P < 0.001) serum total 25-hydroxyvitamin D concentration and subsequently exhibited the highest (P < 0.05) Longissimus thoracis (LT) total vitamin D activity. Mushroom D2 and 25-OH-D3 supplementation increased pork antioxidant status. The vitamin D₂-enriched mushrooms improved (P < 0.05) pig performance, carcass weight and LT colour. In conclusion, 25-OH-D₃ is the most successful source for increasing pork vitamin D activity, while Mushroom D2 may be a new avenue to improve animal performance and pork quality.||Funding Details:||Department of Agriculture, Food and the Marine
European Commission - Seventh Framework Programme (FP7)
|Type of material:||Journal Article||Publisher:||Elsevier||Journal:||Meat Science||Volume:||143||Start page:||60||End page:||68||Copyright (published version):||2018 Elsevier||Keywords:||Antioxidant activity; Pork colour; Pork quality; Vitamin D; 25-Hydroxvitamin D₃; Vitamin D₂-enriched mushroom||DOI:||10.1016/j.meatsci.2018.04.014||Language:||en||Status of Item:||Peer reviewed|
|Appears in Collections:||Agriculture and Food Science Research Collection|
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