The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content

Sarah K. Duffy, Alan K. Kelly, Gaurav Rajauria, Jette Jakobsen, Louise C. Clarke, Frank J. Monahan, Kirsten G. Dowling, George Hull, Karen Galvin, Kevin D. Cashman, Aoife Hayes, John V. O'Doherty*

*Corresponding author for this work

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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.
Original languageEnglish
JournalMeat Science
Volume143
Pages (from-to)60-68
Number of pages9
ISSN0309-1740
DOIs
Publication statusPublished - 2018

Keywords

  • Antioxidant activity
  • Pork colour
  • Pork quality
  • Vitamin D
  • 25-Hydroxvitamin D₃
  • Vitamin D₂-enriched mushroom

Cite this

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, 143, 60-68. https://doi.org/10.1016/j.meatsci.2018.04.014