Improving vitamin D content in pork meat by UVB biofortification.

Autor: Neill HR; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine BT52 1SA, United Kingdom., Gill CIR; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine BT52 1SA, United Kingdom., McDonald EJ; Devenish Nutrition Ltd., Lagan House, Belfast BT1 3BG, United Kingdom., McMurray R; Devenish Nutrition Ltd., Lagan House, Belfast BT1 3BG, United Kingdom., McRoberts WC; Agri-Food and Biosciences Institute, Headquarters, 18a Newforge Lane, Belfast BT9 5PX, United Kingdom., Loy R; Agri-Food and Biosciences Institute, Headquarters, 18a Newforge Lane, Belfast BT9 5PX, United Kingdom., White A; Agri-Food and Biosciences Institute, Headquarters, 18a Newforge Lane, Belfast BT9 5PX, United Kingdom., Little R; Agri-Food and Biosciences Institute, Research Farm, Large Park, Hillsborough BT26 6DR, United Kingdom., Muns R; Agri-Food and Biosciences Institute, Research Farm, Large Park, Hillsborough BT26 6DR, United Kingdom., Rosbotham EJ; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine BT52 1SA, United Kingdom., O'Neill U; Karro Food Group, 70 Molesworth Road, Cookstown BT80 8PJ, United Kingdom., Smyth S; John Thompsons and Son, 35-39 York Street, Belfast BT15 3GW, United Kingdom., Pourshahidi LK; Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine BT52 1SA, United Kingdom. Electronic address: k.pourshahidi@ulster.ac.uk.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2023 May; Vol. 199, pp. 109115. Date of Electronic Publication: 2023 Jan 14.
DOI: 10.1016/j.meatsci.2023.109115
Abstrakt: Vitamin D deficiency is prevalent worldwide and identification of alternative food-based strategies are urgently warranted. In two studies, 12-week old crossbred pigs (Duroc x (Large White x Landrace)) were exposed daily to narrowband UVB radiation for ∼10 weeks or control (no UVB exposure) until slaughter. In Study 1 (n = 48), pigs were exposed to UVB for 2 min and in Study 2 (n = 20), this duration was tripled to 6 min. All pigs were fed the maximum permitted 2000 IU vitamin D 3 /kg feed. Loin meat was cooked prior to vitamin D LC-MS/MS analysis. In Study 1, pork loin vitamin D 3 did not differ between groups. Study 2 provided longer UVB exposure time and resulted in significantly higher loin vitamin D 3 (11.97 vs. 6.03 μg/kg), 25(OH)D 3 (2.09 vs. 1.65 μg/kg) and total vitamin D activity (22.88 vs. 14.50 μg/kg) concentrations, compared to control (P < 0.05). Pigs remained healthy during both studies and developed no signs of erythema. Biofortification by UVB radiation provides an effective strategy to further safely increase the naturally occurring vitamin D content of pork loin, alongside feed supplementation.
Competing Interests: Declaration of Competing Interest EJM and RM were employed by the industrial partner Devenish Nutrition Ltd. The authors declare that this study received funding from Devenish Nutrition Ltd., in the form of a CAST PhD Studentship awarded to the lead author. The funder had the following involvement in the study: study design, review and approval of the final manuscript. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
(Copyright © 2023 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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