Improving pork quality by feeding supranutritional concentrations of vitamin D31
| Autor: | W. R. Jones, Chris R. Kerth, L. T. Frobish, Barney Wilborn, W. F. Owsley |
|---|---|
| Rok vydání: | 2004 |
| Předmět: |
Longissimus muscle
Vitamin medicine.medical_specialty Animal feed chemistry.chemical_element General Medicine Calcium Surgery Tenderness Dose–response relationship chemistry.chemical_compound Longissimus Animal science chemistry Genetics medicine Animal Science and Zoology medicine.symptom Flavor Food Science |
| Zdroj: | Journal of Animal Science. 82:218-224 |
| ISSN: | 1525-3163 0021-8812 |
| DOI: | 10.2527/2004.821218x |
| Popis: | Duroc-cross pigs (n = 25) were assigned to one of three experimental finishing diets containing 0 (control), 40,000 (40), or 80,000 (80) IU of supplemental vitamin D3/kg of feed (as-fed basis)to test the effects of vitamin D3 on pork quality traits. Experimental diets were fed for 44 or 51 d before slaughter, and days on feed were blocked in the experimental design. A trend existed for pigs receiving the highest concentration of vitamin D3 supplementation to have a lower (P = 0.08) ADG (0.77 kg/d) compared with pigs fed either the 40-diet (0.88 kg/d) or control (0.92 kg/d). Diet did not (P > 0.10) affect backfat thickness measured along the midline, 10th-rib fat depth, longissimus muscle area, muscle score, or hot carcass weights. Longissimus pH, measured at 0.5, 1, 2, 3, 4, and 24 h postmortem, was higher (P 0.10) effect on Warner-Bratzler shear force values; percentage of cook loss; or trained sensory panel evaluations for tenderness, juiciness, and flavor. Feeding the 80-diet increased (P 0.30) affected by diet. These results indicate that feeding supranutritional levels of vitamin D3 for at least 44 d improves pork color and increases pH, but may retard growth if fed at 80,000 IU/kg of feed. |
| Databáze: | OpenAIRE |
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