Improving vitamin D content in pork meat by UVB biofortification

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dc.contributor.authorNeill, H.R.
dc.contributor.authorGill, C.I.R.
dc.contributor.authorMcDonald, E.J.
dc.contributor.authorMcMurray, R.
dc.contributor.authorMcRoberts, W. Colin
dc.contributor.authorLoy, Ruth A.
dc.contributor.authorWhite, Catherine Alison
dc.contributor.authorLittle, Richard J.
dc.contributor.authorMuns Vila, Ramon
dc.contributor.authorRosbotham, E.J.
dc.contributor.authorO'Neill, U.
dc.contributor.authorSmyth, S.,
dc.contributor.authorPourshahidi, L.K.
dc.date.accessioned2023-02-13T11:54:37Z
dc.date.available2023-02-13T11:54:37Z
dc.date.issued2023-02-06
dc.descriptionPublication history: Accepted - 11 January 2023; Published online - 14 January 2023
dc.description.abstractVitamin 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 < 0.05). Pigs remained healthy during both studies and developed no signs of erythema. Biofortification by UVB radiation provides an effective strategy to further safely increase the naturally occurring vitamin D content of pork loin, alongside feed supplementation
dc.description.sponsorshipThis work was funded as part of a Department for the Economy (DfE) Co-operative Awards in Science and Technology (CAST) PhD studentship, supported by Devenish Nutrition Limited and Agri-Food Quest Competence Centre (AFQCC).
dc.identifierhttps://hdl.handle.net/20.500.12518/520
dc.identifier.citationNeill, 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. and Pourshahidi, L.K. (2023) ‘Improving vitamin D content in pork meat by UVB biofortification’, Meat Science. Elsevier BV. Available at: https://doi.org/10.1016/j.meatsci.2023.109115.
dc.identifier.issn0309-1740
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2023.109115
dc.language.isoen
dc.publisherElsevier
dc.rights© 2023 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/bync-nd/4.0/).
dc.subjectUV radiation
dc.subjectFeed supplementation
dc.subjectPigs
dc.subjectPork
dc.subject25-hydroxyvitamin D (25(OH)D)
dc.subjectCholecalciferol
dc.titleImproving vitamin D content in pork meat by UVB biofortification
dc.typeArticle
dcterms.dateAccepted2023-01-11
dcterms.dateSubmitted2022-10-03
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