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.
Rajauria, Gaurav
Clarke, Louise C.
Monahan, Frank J.
O'Doherty, John V.
et al.
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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 activityPork colourPork qualityVitamin D25-Hydroxvitamin D₃Vitamin 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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