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

Sarah K. Duffy; Alan K. Kelly; Gaurav Rajauria; Jette Jakobsen; Louise C. Clarke; Frank J. Monahan; Kirsten G. Dowling; George Hull; Karen Galvin; Kevin D. Cashman; Aoife Hayes; John V. O'Doherty

doi:10.1016/j.meatsci.2018.04.014

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

Sarah K. Duffy
, Alan K. Kelly
, Gaurav Rajauria
, Jette Jakobsen
, Louise C. Clarke
, Frank J. Monahan
, Kirsten G. Dowling
, George Hull
, Karen Galvin
, Kevin D. Cashman
, Aoife Hayes
, John V. O'Doherty

School of Food and Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

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.

Original language	English
Pages (from-to)	60-68
Number of pages	9
Journal	Meat Science
Volume	143
DOIs	https://doi.org/10.1016/j.meatsci.2018.04.014
Publication status	Published - Sep 2018

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 2 Zero Hunger

Keywords

25-Hydroxvitamin D₃
Antioxidant activity
Pork colour
Pork quality
Vitamin D
Vitamin D₂-enriched mushroom

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10.1016/j.meatsci.2018.04.014

https://hdl.handle.net/10468/8538Licence: CC BY-NC-ND

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

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.",

keywords = "25-Hydroxvitamin D₃, Antioxidant activity, Pork colour, Pork quality, Vitamin D, Vitamin D₂-enriched mushroom",

author = "Duffy, \{Sarah K.\} and Kelly, \{Alan K.\} and Gaurav Rajauria and Jette Jakobsen and Clarke, \{Louise C.\} and Monahan, \{Frank J.\} and Dowling, \{Kirsten G.\} and George Hull and Karen Galvin and Cashman, \{Kevin D.\} and Aoife Hayes and O'Doherty, \{John V.\}",

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doi = "10.1016/j.meatsci.2018.04.014",

language = "English",

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AU - Duffy, Sarah K.

AU - Kelly, Alan K.

AU - Rajauria, Gaurav

AU - Jakobsen, Jette

AU - Clarke, Louise C.

AU - Monahan, Frank J.

AU - Dowling, Kirsten G.

AU - Hull, George

AU - Galvin, Karen

AU - Cashman, Kevin D.

AU - Hayes, Aoife

AU - O'Doherty, John V.

PY - 2018/9

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AB - 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.

KW - 25-Hydroxvitamin D₃

KW - Antioxidant activity

KW - Pork colour

KW - Pork quality

KW - Vitamin D

KW - Vitamin D₂-enriched mushroom

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AN - SCOPUS:85046139502

SN - 0309-1740

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SP - 60

EP - 68

JO - Meat Science

JF - Meat Science

ER -

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

Abstract

UN SDGs

Keywords

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