期刊
MEAT SCIENCE
卷 143, 期 -, 页码 60-68出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2018.04.014
关键词
Antioxidant activity; Pork colour; Pork quality; Vitamin D; 25-Hydroxvitamin D-3; Vitamin D-2-enriched mushroom
资金
- Irish Department of Agriculture, Food and Marine under its Food Institutional Research Measures [11F021]
- European Union [613977]
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 mu g vitamin D-3/kg of feed; (2)50 mu g of 25-hydroxvitamin D-3/kg of feed (25-OH-D-3); (3)50 mu g vitamin D-2/kg of feed; (4)50 mu g vitamin D-2-enriched mushrooms/kg of feed (Mushroom D-2). The pigs offered the 25-OH-D-3 diet exhibited the highest (P < 0.001) serum total 25-hydroxyvitamin D concentration and subsequently exhibited the highest (P < 0.05) Longissitnus thoracis (LT) total vitamin D activity. Mushroom D-2 and 25-0H-D-3 supplementation increased pork antioxidant status. The vitamin D-2-enriched mushrooms improved (P < 0.05) pig performance, carcass weight and LT colour. In conclusion, 25-OH-D-3 is the most successful source for increasing pork vitamin D activity, while Mushroom D-2 may be a new avenue to improve animal performance and pork quality.
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