Journal article
The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content
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.
| Language: | English |
|---|---|
| Year: | 2018 |
| Pages: | 60-68 |
| ISSN: | 18734138 and 03091740 |
| Types: | Journal article |
| DOI: | 10.1016/j.meatsci.2018.04.014 |
| ORCIDs: | Jakobsen, Jette and 0000-0001-5276-6962 |
25-Hydroxvitamin D₃ Antioxidant activity Pork colour Pork quality Vitamin D Vitamin D₂-enriched mushroom
25-Hydroxyvitamin D 2 Agaricales Animal Nutritional Physiological Phenomena Animals Antioxidants Calcifediol Cholecalciferol Crosses, Genetic Ergocalciferols Female Food Quality Food, Fortified Humans Ireland Male Meat Muscle, Skeletal Nutritive Value Pigments, Biological Random Allocation Sus scrofa Weight Gain
