The influence of latitude on the concentration of vitamin D3 and 25-hydroxy-vitamin D3 in Australian red meat

Autor:	Norbert Strobel, David R. Fraser, Heather Greenfield, Jerry Liu
Rok vydání:	2013
Předmět:	Vitamin Meat Sheep Altitude Australia food and beverages General Medicine Biology Analytical Chemistry Latitude chemistry.chemical_compound chemistry Red meat Vitamin D and neurology Animals Cattle Calcifediol Food science Muscle Skeletal Cholecalciferol Ultraviolet radiation Food Science Lean meat
Zdroj:	Food Chemistry. 140:432-435
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2012.10.032
Popis:	There is little information on the vitamin D content of Australian red meat or on the possible influence of latitude on this content. To determine the content of vitamin D3 and 25-hydroxy-vitamin D3 (25OHD3), lamb and beef were analysed from 34° S with LC-IT-MS. To investigate the possible influence of latitude on vitamin D in meat, the lean meat and fat from five cuts of beef were analysed from 17° S and 41° S. Lamb contained 0.10μg vitamin D3/100g and 0.20μg 25OHD3/100g lean meat, while beef contained 0.12μg vitamin D3 and 0.27μg 25OHD3/100g (lean meat). Latitude had no effect on the vitamin D3 (P=0.21) or 25OHD3 (P=0.29) content of lean beef, but fat from cattle in the 17° S latitude group contained significantly higher (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7069264dce73f2eee14cfc537ce8741b https://doi.org/10.1016/j.foodchem.2012.10.032 Zobrazit plný text záznamu Full Text from ScienceDirect