Improving vitamin D content in pork meat by UVB biofortification

Vitamin D deficiency is prevalent worldwide and identification of alternative food-based strategies are urgently warranted. In two studies, 12-week old crossbred pigs (Duroc x (Large White x Landrace)) were exposed daily to narrowband UVB radiation for ∼10 weeks or control (no UVB exposure) until sl...

Full description

Saved in:

Bibliographic Details
Published in:	Meat science 2023-05, Vol.199, p.109115-109115, Article 109115
Main Authors:	Neill, H.R., Gill, C.I.R., McDonald, E.J., McMurray, R., McRoberts, W.C., Loy, R., White, A., Little, R., Muns, R., Rosbotham, E.J., O'Neill, U., Smyth, S., Pourshahidi, L.K.
Format:	Article
Language:	eng
Subjects:	25-hydroxyvitamin D (25(OH)D) Animals Biofortification Cholecalciferol Cholecalciferol - analysis Chromatography, Liquid Feed supplementation Meat - analysis Pigs Pork Pork Meat - analysis Red Meat - analysis Swine Tandem Mass Spectrometry UV radiation Vitamin D - analysis Vitamins - analysis
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	Vitamin D deficiency is prevalent worldwide and identification of alternative food-based strategies are urgently warranted. In two studies, 12-week old crossbred pigs (Duroc x (Large White x Landrace)) were exposed daily to narrowband UVB radiation for ∼10 weeks or control (no UVB exposure) until slaughter. In Study 1 (n = 48), pigs were exposed to UVB for 2 min and in Study 2 (n = 20), this duration was tripled to 6 min. All pigs were fed the maximum permitted 2000 IU vitamin D3/kg feed. Loin meat was cooked prior to vitamin D LC-MS/MS analysis. In Study 1, pork loin vitamin D3 did not differ between groups. Study 2 provided longer UVB exposure time and resulted in significantly higher loin vitamin D3 (11.97 vs. 6.03 μg/kg), 25(OH)D3 (2.09 vs. 1.65 μg/kg) and total vitamin D activity (22.88 vs. 14.50 μg/kg) concentrations, compared to control (P
ISSN:	0309-1740 1873-4138