Vitamin D enhanced pork from pigs exposed to artificial UVB light in indoor facilities

Barnkob, Line Lundbæk; Petersen, Paul Michael; Nielsen, Jens Peter; Jakobsen, Jette

doi:10.1007/s00217-018-3173-6

Cited by 26 publications

(28 citation statements)

References 37 publications

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“…The amounts of vitamin D 3 , 25-hydroxyvitamin D 3 (25(OH)D 3 ), vitamin D 2 and 25-hydroxyvitamin D 2 were detected and quantified by the use of liquid chromatography, combined with triple quadrupole mass spectrometry and electrospray ionisation (Agilent 1200 Series and Agilent 6470, Agilent Technologies, Santa Clara, CA, USA) [32,33]. The homogenized samples were stored in plastic bags at maximum −20 °C, until analysis within 6 months.…”

Section: Methodsmentioning

confidence: 99%

Vitamin D in Wild and Farmed Atlantic Salmon (Salmo Salar)—What Do We Know?

et al. 2019

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Salmon have been widely publicized as a good dietary source of vitamin D, but recent data points to large variation in vitamin D content and differences between wild and farmed salmon. We aimed to: (1) investigate the content of vitamin D in Atlantic salmon (Salmo salar) in wild species caught in two different waters, (2) perform a 12-week feeding trial in farmed Salmo salar with 270–1440 µg vitamin D3/kg feed (4–20 times maximum level in the EU) and (3) conduct a review for the published data on the content of vitamin D in salmonids. Content of vitamin D3 in the fillet from wild salmon caught in the Baltic Sea and the North Sea was significantly different (p < 0.05), being 18.5 ± 4.6 µg/100 g and 9.4 ± 1.9 µg/100 g, respectively. In the farmed salmon the content ranged from 2.9 ± 0.7 µg vitamin D3/100 g to 9.5 ± 0.7 µg vitamin D3/100 g. Data from 2018 shows that farmed salmon contained 2.3–7.3 µg vitamin D3/100 g. Information on the content of vitamin D in wild and farmed salmonids is very limited, which calls for further research to ensure a sustainable production of salmon with adequate vitamin D.

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Section: Methodsmentioning

confidence: 99%

Vitamin D in Wild and Farmed Atlantic Salmon (Salmo Salar)—What Do We Know?

et al. 2019

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“…In general vitamin D-3 is accompanied by the vitamer 25(OH)D3, though in salmon to a lesser degree than in eggs, pork, beef, and dairy products, being ∼5%, ∼25%, 20–150%, ∼250%, and 50–90% of the concentration of vitamin D-3, respectively (63, 74–77). In general, lean cuts of meat have a lower concentration of vitamin D and 25(OH)D than fatty parts (63, 66, 76). However, for wild fish, for example, mackerel and herring, in which fat content varies through the season, no association between fat and vitamin D-3 occurs (78).…”

Section: Vitamin Dmentioning

confidence: 99%

“…Increased concentrations of vitamin D-3 in feed for hens, pigs, and cattle yield products with higher concentrations of vitamin D-3, as in eggs, pork, and beef (62, 80, 81). Exposure to sun or artificial UVB will similarly increase the content of vitamin D-3 in dairy products and pork (66, 82, 83).…”

Section: Vitamin Dmentioning

confidence: 99%

Challenges to Quantify Total Vitamin Activity: How to Combine the Contribution of Diverse Vitamers?

Jakobsen

Melse‐Boonstra

Rychlik

2019

Current Developments in Nutrition

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This state-of-the-art review aims to highlight the challenges in quantifying vitamin activity in foods that contain several vitamers of a group, using as examples the fat-soluble vitamins A and D as well as the water-soluble folate. The absorption, metabolism, and physiology of these examples are described along with the current analytical methodology, with an emphasis on approaches to standardization. Moreover, the major food sources for the vitamins are numerated. The article focuses particularly on outlining the so-called SLAMENGHI factors influencing a vitamer's’ ability to act as a vitamin, that is, molecular species, linkage, amount, matrix, effectors of absorption, nutrition status, genetics, host-related factors, and the interaction of these. After summarizing the current approaches to estimating the total content of each vitamin group, the review concludes by outlining the research gaps and future perspectives in vitamin analysis. There are no standardized methods for the quantification of the vitamers of vitamin A, vitamin D, and folate in foods. For folate and β-carotene, a difference in vitamer activity between foods and supplements has been confirmed, whereas no difference has been observed for vitamin D. For differences in vitamer activity between provitamin A carotenoids and retinol, and between 25-hydroxyvitamin D and vitamin D, international consensus is lacking. The challenges facing each of the specific vitamin communities are the gaps in knowledge about bioaccessibility and bioavailability for each of the various vitamers. The differences between the vitamins make it difficult to formulate a common strategy for assessing the quantitative differences between the vitamers. In the future, optimized stationary digestive models and the more advanced dynamic digestive models combined with in vitro models for bioavailability could more closely resemble in vivo results. New knowledge will enable us to transfer nutrient recommendations into improved dietary advice to increase public health throughout the human life cycle.

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“…Analytical methods for quantification of vitD and 25-OHD have been published, in which the steps in the analytical procedure today are similar as in the1960s. They consist of saponification, liquid-liquid extraction, and an extra clean-up step that is necessary for the analysis of vitamin D vitamers in foods (8)(9)(10). However, improvement in equipment for clean-up and specificity of detectors and reduction of sample amount 200 g to 0.1-1 g, resulted in the development of effective analytical procedures.…”

Section: Introductionmentioning

confidence: 99%

“…Content of vitamin D in meat, eggs, and milk depends on access to the sun, i.e. UVB, and content of vitamin D in the feed for pigs, hens, and cows (11)(12)(13)(14)(15). For fish, the content in the feed is a determinant in, e.g.…”

Section: Introductionmentioning

confidence: 99%

Natural Vitamin D in Food: To What Degree Does 25‐Hydroxyvitamin D Contribute to the Vitamin D Activity in Food?

Jakobsen

Christensen

2021

JBMR Plus

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Vitamin D3, vitamin D2, 25-hydroxyvitamin D3 [25(OH)D 3 ], and 25-hydroxyvitamin D2 [25(OH)D 2 ]constitute the vitamin D activity in food. In general, vitamin D activity in food depends on the food's fat content, the feed the animals have been fed, and the animal's exposure to ultraviolet B (UVB) light. There are many gaps in our knowledge of 25-hydroxyvitamin D in food, including the amount present in different types of food, and the amount we process in our daily dietary intake. We aimed to assess the vitamin D vitamers in food (eggs, milk, dairy products, chicken, veal, beef, and pork) on the Danish market using accredited analytical methods. We then combined these data with existing Danish data, as well as with the information from the Danish Dietary Survey to estimate the dietary intake of vitamin D3 and of 25(OH)D 3 by Danes. We report the level of vitamin D in 10% minced pork from free-range pigs slaughtered in summer as 1.39 μg vitamin D3/100 g and 0.40 μg 25(OH)D 3 /100 g, which are significantly higher amounts (p < 0.001) than in early spring. The levels of vitamin D2 and 25(OH)D 2 are usually <0.05 μg/100 g, though in beef they are up to 0.14 μg/100 g. 25(OH)D 3 accounts for up to 100% in veal and 8% in fat from free-range pigs. In the Danish diet, the share of 25(OH)D 3 is 24% for children (4-17 years) and 18% for adults (18-75 years). Changes in animal-feeding strategy in the agriculture sector could change the share of 25(OH)D 3 to 11% and 12% if extra vitamin D3 is added to the feed, and the animals are exposed to sunlight or UVB lightlight. Replacing vitamin D3 by 25(OH)D 3 in the feed may result in a share of 25(OH)D 3 of 52% and 40%, respectively, in children and adults. These estimates are based on the assumption that vitamin D3 and 25(OH)D 3 contribute equally to the vitamin D activity.

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Vitamin D enhanced pork from pigs exposed to artificial UVB light in indoor facilities

Cited by 26 publications

References 37 publications

Vitamin D in Wild and Farmed Atlantic Salmon (Salmo Salar)—What Do We Know?

Vitamin D in Wild and Farmed Atlantic Salmon (Salmo Salar)—What Do We Know?

Challenges to Quantify Total Vitamin Activity: How to Combine the Contribution of Diverse Vitamers?

Natural Vitamin D in Food: To What Degree Does 25‐Hydroxyvitamin D Contribute to the Vitamin D Activity in Food?

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