Improving vitamin D content in pork meat by UV bio-enrichment

Given the marked variation in seasonally-induced cutaneous synthesis, habitually low dietary vitamin D intakes (2–4μg/day) and the generally low uptake of supplementation at the population level, identification of alternative food-based strategies are urgently warranted. Bio-enrichment is a growing...

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Bibliographic Details
Published in:Proceedings of the Nutrition Society 2021, Vol.80 (OCE3), Article E140
Main Authors: Neill, H.R., Gill, C.I.R., McDonald, E.J., McRoberts, W.C., Rosbotham, E.J., Boland, R., Pourshahidi, L.K.
Format: Article
Language:English
Subjects:
Animal feed
Calciferol
COVID-19
Dietary supplements
Enrichment
Erythema
Feeds
Fortified feed
Hogs
Meat
Pork
Product development
Swine
Vitamin D
Vitamin D3
Vitamin deficiency
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Summary:Given the marked variation in seasonally-induced cutaneous synthesis, habitually low dietary vitamin D intakes (2–4μg/day) and the generally low uptake of supplementation at the population level, identification of alternative food-based strategies are urgently warranted. Bio-enrichment is a growing area of research, with particular interest in the use of fortified animal feed and/or UV exposure to naturally increase vitamin D content in meat(2). Since meat contributes the highest percentage to total vitamin D intake(3), enriched pork meat may offer a plausible vehicle for bio-enrichment. In Study 1, UVB exposure significantly increased serum 25(OH)D3 concentrations in the pigs (mid and endpoint, p < 0.05) but did not alter total vitamin D activity, vitamin D3 nor 25(OH)D3 concentration in pork meat compared to control (p > 0.05).
ISSN:0029-6651
1475-2719
DOI:10.1017/S0029665121002639