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 |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Vitamin Male Meat Pork quality Sus scrofa Biofortification Pork colour Biology Vitamin D₂-enriched mushroom Weight Gain Antioxidants 03 medical and health sciences chemistry.chemical_compound Random Allocation 0404 agricultural biotechnology Animal science Antioxidant activity Vitamin D and neurology Food Quality Animals Humans Vitamin D Muscle Skeletal Crosses Genetic Calcifediol Cholecalciferol 25-Hydroxyvitamin D 2 Mushroom 030109 nutrition & dietetics 25-Hydroxvitamin D₃ food and beverages 04 agricultural and veterinary sciences Pigments Biological Vitamin D2-enriched mushroom 040401 food science chemistry 25-Hydroxvitamin D3 Ergocalciferols Food Fortified Animal Nutritional Physiological Phenomena Female Agaricales Ireland Nutritive Value Food Science |
| Zdroj: | 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 |
| ISSN: | 1873-4138 |
| DOI: | 10.1016/j.meatsci.2018.04.014 |
| Popis: | 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. Department of Agriculture, Food and the Marine European Commission - Seventh Framework Programme (FP7) |
| Databáze: | OpenAIRE |
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