The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content. (September 2018)

• Record Type: Journal Article
• Authors: Duffy, Sarah K.; Kelly, Alan K.; Rajauria, Gaurav; Jakobsen, Jette; Clarke, Louise C.; Monahan, Frank J.; Dowling, Kirsten G.; Hull, George; Galvin, Karen; Cashman, Kevin D.; Hayes, Aoife; O'Doherty, John V.
• Is Part Of: Meat science. Volume 143(2018)
• Page Start: 60
• Page End: 68
• Publication Date: 2018-09
• Subjects: Antioxidant activity -- Pork colour -- Pork quality -- Vitamin D -- 25-Hydroxvitamin D₃ -- Vitamin D₂-enriched mushroom; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2018.04.014
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: 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. Highlights: 25-hydroxyvitamin D3 supplementation resulted in the highest pork vitamin D content. Vitamin D2 -enriched mushrooms improved pig growth performance and carcass weight. 25-hydroxyvitamin D3 enhanced antioxidant status. Vitamin D2 -enriched mushrooms enhanced pork antioxidant status and colour stability.