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

Files in This Item:
Access to this item has been restricted by the copyright holder until:2019-06-05
File Description SizeFormat 
Manuscript.docx75.1 kBUnknownDownload    Request a copy
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:
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

Show full item record

Google ScholarTM



This item is available under the Attribution-NonCommercial-NoDerivs 3.0 Ireland. No item may be reproduced for commercial purposes. For other possible restrictions on use please refer to the publisher's URL where this is made available, or to notes contained in the item itself. Other terms may apply.