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.

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

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.contributor.funder	Department of Agriculture, Food and the Marine	en
dc.contributor.funder	Seventh Framework Programme	en
dc.date.accessioned	2019-09-17T11:29:22Z
dc.date.available	2019-09-17T11:29:22Z
dc.date.issued	2018-04-22
dc.date.updated	2019-09-17T11:17:38Z
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.description.status	Peer reviewed	en
dc.description.version	Accepted Version	en
dc.format.mimetype	application/pdf	en
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.doi	10.1016/j.meatsci.2018.04.014	en
dc.identifier.eissn	1873-4138
dc.identifier.endpage	68	en
dc.identifier.issn	0309-1740
dc.identifier.journaltitle	Meat Science	en
dc.identifier.startpage	60	en
dc.identifier.uri	https://hdl.handle.net/10468/8538
dc.identifier.volume	143	en
dc.language.iso	en	en
dc.publisher	Elsevier Ltd.	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.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