The supplementation of cholecalciferol and ergocalciferol sources in finisher pig diets toincreases pork vitamin D content and improve pork quality

摘要

Vitamin D inadequacy is now recognised as a public health concern (Cashman et al., 2017). Due to thiswide-spread inadequacy of vitamin D intake, there is a need for more effective food-based strategic approaches to producea wider range of sustainable natural vitamin D-enriched foods with potential to increase vitamin D dietary intakes. Thefortification of pig diets with vitamin D sources, in order to enhance the pork vitamin D content may have potential to beone natural food-based solution. As well as increasing the vitamin D content of pork, the supplementation of vitamin D topigs may also have the potential to enhance additional pork quality properties, such as tenderness, colour and antioxidantcapacity. Therefore, the objective of the current study was to investigate the effect of inclusion of synthetic and naturalvitamin D sources in pig diets on total vitamin D activity of the pork meat as well as pork quality and antioxidant status.