The effect of 25‐hydroxyvitamin D3 and phytase inclusion on pig performance, bone parameters and pork quality in finisher pigs

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Title: The effect of 25‐hydroxyvitamin D3 and phytase inclusion on pig performance, bone parameters and pork quality in finisher pigs
Authors: Duffy, Sarah K.
Kelly, Alan K.
Rajauria, Gaurav
Clarke, Louise C.
Gath, Vivian
Monahan, Frank J.
O'Doherty, John V.
Permanent link: http://hdl.handle.net/10197/9647
Date: Oct-2018
Online since: 2019-03-21T14:54:51Z
Abstract: The objective of this study was to investigate the effects of supplementing both phytase and 25-hydroxyvitamin D3 (25-OH-D₃) on pig performance, nutrient digestibility, carcass characteristics, bone parameters and pork quality in finisher pigs. The experimental design was a 2 × 2 factorial comprising of four dietary treatments. One hundred and twenty pigs (60 male, 60 female) were blocked according to live weight and sex and allocated to the following dietary treatments: low P (4.81 g/kg) diet (basal) (T1); low P diet + phytase (T2); low P diet + 25-OH-D₃ (T3) and low P diet + phytase + 25-OH-D₃ (T4). Pigs supplemented with phytase had a lower average daily feed intake (ADFI) (2.45 kg vs. 2.59 kg; p < 0.05) and lower feed conversion ratio (FCR) (2.74 kg/kg vs. 2.85 kg/kg; p < 0.05) compared to pigs offered the nonphytase diets. Pigs offered phytase diets had a higher (p < 0.05) coefficient of apparent total tract digestibility (CATTD) of ash, phosphorous (P) and calcium (Ca) compared with pigs offered the nonphytase supplemented diets. Pigs offered the 25-OH-D3 diets had a higher CATTD of N and ash. Pigs offered the phytase diets had increased (p < 0.05) bone DM, ash, Ca, P and density compared to the nonphytase diets. There was a significant interaction (p < 0.05) between phytase and 25-OH-D3 on cook loss. Pigs offered 25-OH-D3 had increased cook loss over the basal diet; however, there was no effect on cook loss when phytase and 25-OH-D3 were offered in combination compared to the phytase only diet. Pigs offered 25-OH-D3 exhibited higher (p < 0.05) Warner Bratzler shear force values and lower (p < 0.05) pork lightness (L*) surface colorimeter values. In conclusion, there was no benefit to offering a combination of phytase and 25-OH-D3 on pig performance, bone parameters or pork quality.
Funding Details: Department of Agriculture, Food and the Marine
Type of material: Journal Article
Publisher: Wiley
Journal: Journal of Animal Physiology and Animal Nutrition
Volume: 102
Issue: 5
Start page: 1296
End page: 1305
Copyright (published version): 2018 Blackwell
Keywords: 25-Hydroxvitamin D₃Bone parametersPhosphorusPhytasePigsPork quality
DOI: 10.1111/jpn.12939
Language: en
Status of Item: Peer reviewed
Appears in Collections:Agriculture and Food Science Research Collection
Veterinary Medicine Research Collection

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