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, 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. / The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content. In: Meat Science. 2018 ; Vol. 143. pp. 60-68.
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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.",
keywords = "Antioxidant activity, Pork colour, Pork quality, Vitamin D, 25-Hydroxvitamin D₃, Vitamin D₂-enriched mushroom",
author = "Duffy, {Sarah K.} and Kelly, {Alan K.} and Gaurav Rajauria and Jette Jakobsen and Clarke, {Louise C.} and Monahan, {Frank J.} and Dowling, {Kirsten G.} and George Hull and Karen Galvin and Cashman, {Kevin D.} and Aoife Hayes and O'Doherty, {John V.}",
year = "2018",
doi = "10.1016/j.meatsci.2018.04.014",
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Duffy, SK, Kelly, AK, Rajauria, G, Jakobsen, J, Clarke, LC, Monahan, FJ, Dowling, KG, Hull, G, Galvin, K, Cashman, KD, Hayes, A & O'Doherty, JV 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

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

In: Meat Science, Vol. 143, 2018, p. 60-68.

Research output: Contribution to journalJournal articleResearchpeer-review

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T1 - The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content

AU - Duffy, Sarah K.

AU - Kelly, Alan K.

AU - Rajauria, Gaurav

AU - Jakobsen, Jette

AU - Clarke, Louise C.

AU - Monahan, Frank J.

AU - Dowling, Kirsten G.

AU - Hull, George

AU - Galvin, Karen

AU - Cashman, Kevin D.

AU - Hayes, Aoife

AU - O'Doherty, John V.

PY - 2018

Y1 - 2018

N2 - 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.

AB - 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.

KW - Antioxidant activity

KW - Pork colour

KW - Pork quality

KW - Vitamin D

KW - 25-Hydroxvitamin D₃

KW - Vitamin D₂-enriched mushroom

U2 - 10.1016/j.meatsci.2018.04.014

DO - 10.1016/j.meatsci.2018.04.014

M3 - Journal article

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JO - Meat Science

JF - Meat Science

SN - 0309-1740

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