The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content
Duffy, Sarah K.; Kelly, Alan K.; Rajauria, Gaurav; Jakobsen, Jette; Clarke, Louise C.; Monahan, Frank J.; Dowling, Kirsten G.; Hull, George; Galvin, Karen; Cashman, Kevin D.; Hayes, Aoife; O'Doherty, John V.
Date:
2018-04-22
Copyright:
© 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.
Citation:
Duffy, S. K., Kelly, A. K., Rajauria, G., Jakobsen, J., Clarke, L. C., Monahan, F. J., Dowling, K. G., Hull, G., Galvin, K., Cashman, K. D., Hayes, A. and O'Doherty, J. V. (2018) 'The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content', Meat Science, 143, pp. 60-68. doi: 10.1016/j.meatsci.2018.04.014
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.
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Except where otherwise noted, this item's license is described as © 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.