Improving vitamin D content in pork meat by UVB biofortification

H R Neill; C I R Gill; E J McDonald; R McMurray; W C McRoberts; R Loy; A White; R Little; R Muns; E J Rosbotham; U O'Neill; S Smyth; L K Pourshahidi

doi:10.1016/j.meatsci.2023.109115

Improving vitamin D content in pork meat by UVB biofortification

H R Neill, C I R Gill, E J McDonald, R McMurray, W C McRoberts, R Loy, A White, R Little, R Muns, E J Rosbotham, U O'Neill, S Smyth, L K Pourshahidi

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Abstract

Vitamin 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 D /kg feed. Loin meat was cooked prior to vitamin D LC-MS/MS analysis. In Study 1, pork loin vitamin D did not differ between groups. Study 2 provided longer UVB exposure time and resulted in significantly higher loin vitamin D (11.97 vs. 6.03 μg/kg), 25(OH)D (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. [Abstract copyright: Copyright © 2023 The Authors. Published by Elsevier Ltd.. All rights reserved.]

Original language	English
Article number	109115
Pages (from-to)	1-10
Number of pages	11
Journal	Meat Science
Volume	199
Early online date	14 Jan 2023
DOIs	https://doi.org/10.1016/j.meatsci.2023.109115
Publication status	Published (in print/issue) - 31 May 2023

Bibliographical note

Copyright © 2023 The Authors. Published by Elsevier Ltd.. All rights reserved.

Funding Information:
This 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).

Publisher Copyright:
© 2023 The Authors

Keywords

UV radiation
Feed supplementation
Pigs
Pork
25-hydroxyvitamin D (25(OH)D)
Cholecalciferol

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.meatsci.2023.109115

1-s2.0-S0309174023000219-mainFinal published version, 2.45 MBLicence: CC BY-NC-ND

Cite this

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title = "Improving vitamin D content in pork meat by UVB biofortification",

abstract = "Vitamin 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 D /kg feed. Loin meat was cooked prior to vitamin D LC-MS/MS analysis. In Study 1, pork loin vitamin D did not differ between groups. Study 2 provided longer UVB exposure time and resulted in significantly higher loin vitamin D (11.97 vs. 6.03 μg/kg), 25(OH)D (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. [Abstract copyright: Copyright {\textcopyright} 2023 The Authors. Published by Elsevier Ltd.. All rights reserved.]",

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author = "Neill, {H R} and Gill, {C I R} and McDonald, {E J} and R McMurray and McRoberts, {W C} and R Loy and A White and R Little and R Muns and Rosbotham, {E J} and U O'Neill and S Smyth and Pourshahidi, {L K}",

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AU - Neill, H R

AU - Gill, C I R

AU - McDonald, E J

AU - McMurray, R

AU - McRoberts, W C

AU - Loy, R

AU - White, A

AU - Little, R

AU - Muns, R

AU - Rosbotham, E J

AU - O'Neill, U

AU - Smyth, S

AU - Pourshahidi, L K

N1 - Copyright © 2023 The Authors. Published by Elsevier Ltd.. All rights reserved. Funding Information: This 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). Publisher Copyright: © 2023 The Authors

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N2 - Vitamin 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 D /kg feed. Loin meat was cooked prior to vitamin D LC-MS/MS analysis. In Study 1, pork loin vitamin D did not differ between groups. Study 2 provided longer UVB exposure time and resulted in significantly higher loin vitamin D (11.97 vs. 6.03 μg/kg), 25(OH)D (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. [Abstract copyright: Copyright © 2023 The Authors. Published by Elsevier Ltd.. All rights reserved.]

AB - Vitamin 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 D /kg feed. Loin meat was cooked prior to vitamin D LC-MS/MS analysis. In Study 1, pork loin vitamin D did not differ between groups. Study 2 provided longer UVB exposure time and resulted in significantly higher loin vitamin D (11.97 vs. 6.03 μg/kg), 25(OH)D (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. [Abstract copyright: Copyright © 2023 The Authors. Published by Elsevier Ltd.. All rights reserved.]

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KW - 25-hydroxyvitamin D (25(OH)D)

KW - Cholecalciferol

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DO - 10.1016/j.meatsci.2023.109115

M3 - Article

C2 - 36753832

SN - 0309-1740

VL - 199

SP - 1

EP - 10

JO - Meat Science

JF - Meat Science

M1 - 109115

ER -

Improving vitamin D content in pork meat by UVB biofortification

Abstract

Bibliographical note

Keywords

UN SDGs

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