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

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

Publikováno v: 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 & 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, vol. 143, pp. 60-68 . https://doi.org/10.1016/j.meatsci.2018.04.014

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 treatme

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54be5f3a88849e1a9db669d96fa3ff8e
https://pubmed.ncbi.nlm.nih.gov/29715661