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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Agricultural and Biological Sciences

Food Science

Medicine and Dentistry