The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content

Show simple item record

dc.contributor.author Duffy, Sarah K.
dc.contributor.author Kelly, Alan K.
dc.contributor.author Rajauria, Gaurav
dc.contributor.author Jakobsen, Jette
dc.contributor.author Clarke, Louise C.
dc.contributor.author Monahan, Frank J.
dc.contributor.author Dowling, Kirsten G.
dc.contributor.author Hull, George
dc.contributor.author Galvin, Karen
dc.contributor.author Cashman, Kevin D.
dc.contributor.author Hayes, Aoife
dc.contributor.author O'Doherty, John V.
dc.date.accessioned 2019-09-17T11:29:22Z
dc.date.available 2019-09-17T11:29:22Z
dc.date.issued 2018-04-22
dc.identifier.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 en
dc.identifier.volume 143 en
dc.identifier.startpage 60 en
dc.identifier.endpage 68 en
dc.identifier.issn 0309-1740
dc.identifier.uri http://hdl.handle.net/10468/8538
dc.identifier.doi 10.1016/j.meatsci.2018.04.014 en
dc.description.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. en
dc.description.sponsorship Department of Agriculture, Food and the Marine (Food Institutional Research Measures 11F021) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier Ltd. en
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S030917401731402X
dc.rights © 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Antioxidant activity en
dc.subject Pork colour en
dc.subject Pork quality en
dc.subject Vitamin D en
dc.subject 25-Hydroxvitamin D3 en
dc.subject Vitamin D2-enriched mushroom en
dc.title The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Kevin Cashman, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: k.cashman@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2019-09-17T11:17:38Z
dc.description.version Accepted Version en
dc.internal.rssid 499775199
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Seventh Framework Programme en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Meat Science en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress k.cashman@ucc.ie en
dc.relation.project info:eu-repo/grantAgreement/EC/FP7::SP1::KBBE/613977/EU/Food-based solutions for Optimal vitamin D Nutrition and health through the life cycle/ODIN en
dc.identifier.eissn 1873-4138


Files in this item

This item appears in the following Collection(s)

Show simple item record

© 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. 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.
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement