Improving pork quality by feeding supranutritional concentrations of vitamin D31

Abstract

Duroc-cross pigs (n = 25) were assigned to one of three experimental finishing diets containing 0 (control), 40,000 (40), or 80,000 (80) IU of supplemental vitamin D3/kg of feed (as-fed basis)to test the effects of vitamin D3 on pork quality traits. Experimental diets were fed for 44 or 51 d before slaughter, and days on feed were blocked in the experimental design. A trend existed for pigs receiving the highest concentration of vitamin D3 supplementation to have a lower (P = 0.08) ADG (0.77 kg/d) compared with pigs fed either the 40-diet (0.88 kg/d) or control (0.92 kg/d). Diet did not (P > 0.10) affect backfat thickness measured along the midline, 10th-rib fat depth, longissimus muscle area, muscle score, or hot carcass weights. Longissimus pH, measured at 0.5, 1, 2, 3, 4, and 24 h postmortem, was higher (P < 0.05) for pigs on the 80-diet than those fed the control diet. Longissimus muscle color, measured at 24 h postmortem, from pigs fed either the 40- or 80-diet were darker (lower L* values; P < 0.05) than those fed the control diet. Objective longissimus color scores were higher (P < 0.01), and firmness/wetness scores lower (P < 0.05), for pigs on the 80-diet as compared to those on the 40-diet or control diet. The diet had no (P > 0.10) effect on Warner-Bratzler shear force values; percentage of cook loss; or trained sensory panel evaluations for tenderness, juiciness, and flavor. Feeding the 80-diet increased (P < 0.05) plasma vitamin D3 and calcium after 2, 4, and 6 wk on feed compared with the control diet. Vitamin D3 and 25-hydroxy vitamin D3 concentrations in the longissimus muscle increased (P = 0.001) with increasing vitamin D3 levels in the diet; however, muscle calcium concentrations and fiber type were not (P > 0.30) affected by diet. These results indicate that feeding supranutritional levels of vitamin D3 for at least 44 d improves pork color and increases pH, but may retard growth if fed at 80,000 IU/kg of feed.

25-Hydroxyvitamin D3 affects vitamin D status similar to vitamin D3 in pigs – but the meat produced has a lower content of vitamin D

“…Additionally, the present study shows that the concentration of vitD 3 as a vitamin D source in the feed determines the concentration of vitD 3 in meat and liver even at small differences in the feeding levels, which was previously shown in pigs fed super nutritional levels at 1000 mg vitD 3 /kg 35 . Additional feeding trials are necessary to investigate fully the possibility of pork meat bio-fortified with vitamin D.…”

Effect of dietary beta-agonist treatment, vitamin D3 supplementation and electrical stimulation of carcasses on colour and drip loss of steaks from feedlot steers

“…In addition, for 8 days, which they attributed to higher proteolyses and instability of the muscle structure. Several studies on pork reported lower driploss when high supplement levels of vitaminD 3 were used (Enright et al, 1998, Lahucky et al, 2007and Wilborn et al, 2004. The study of Lahucky et al (2007) Paler meat, i.e.…”

Effects of the Combination of Non-Phytate Phosphorus, Phytase and 25-Hydroxycholecalciferol on the Performance and Meat Quality of Broiler Chickens

“…More studies previously reported that the supplementation with vitamin D 3 before slaughter to cattle improved meat color (Wilborn et al, 2004;Lobo et al, 2012), decreased shear force (Tipton et al, 2007;Moron et al, 2008). Another study indicated that supplementation with vitamin D 3 improved steak tenderness by affecting muscle Ca concentrations, μ-calpain activities, and muscle proteolysis (Montgomery et al, 2004).…”