Vitamin D enhanced pork from pigs exposed to artificial UVB light in indoor facilities
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Vitamin D enhanced pork from pigs exposed to artificial UVB light in indoor facilities. / Barnkob, Line Lundbaek; Petersen, Paul Michael; Nielsen, Jens Peter; Jakobsen, Jette.
I: European Food Research and Technology, Bind 245, Nr. 2, 2019, s. 411-418.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Vitamin D enhanced pork from pigs exposed to artificial UVB light in indoor facilities
AU - Barnkob, Line Lundbaek
AU - Petersen, Paul Michael
AU - Nielsen, Jens Peter
AU - Jakobsen, Jette
PY - 2019
Y1 - 2019
N2 - Vitamin D deficiency is a recognized problem in Europe; this can be minimized by fortifying a broader range of foods. Our aim was to investigate the potential for enhancing the vitamin D content of pork from pigs raised in indoor facilities, by exposing the pigs to UVB for a period just before slaughter. Three groups of six pigs were exposed to 0, 0.7 or 1 SED/day for 28 days. A fourth group was exposed to 2 SED; this treatment was not completed due to mild erythema. The highest increase of vitamin D3 was achieved with 1 SED; the vitamin D3 content in loin was 3.7 ng/g; more than a factor of 2 higher compared to previously reported results from studies using 2000 IU/kg feed, the maximum allowed level in Europe. This is the first time an increase in the vitamin D content of pork has been reported as a result of using artificial UVB exposure of slaughter pigs in indoor facilities. However, the maximum production of vitamin D was probably not reached as a linear relationship between UVB dose and vitamin D content was found; therefore, the UVB-lighting method described still calls for further investigation to realise its full potential to enhance vitamin D in pork.
AB - Vitamin D deficiency is a recognized problem in Europe; this can be minimized by fortifying a broader range of foods. Our aim was to investigate the potential for enhancing the vitamin D content of pork from pigs raised in indoor facilities, by exposing the pigs to UVB for a period just before slaughter. Three groups of six pigs were exposed to 0, 0.7 or 1 SED/day for 28 days. A fourth group was exposed to 2 SED; this treatment was not completed due to mild erythema. The highest increase of vitamin D3 was achieved with 1 SED; the vitamin D3 content in loin was 3.7 ng/g; more than a factor of 2 higher compared to previously reported results from studies using 2000 IU/kg feed, the maximum allowed level in Europe. This is the first time an increase in the vitamin D content of pork has been reported as a result of using artificial UVB exposure of slaughter pigs in indoor facilities. However, the maximum production of vitamin D was probably not reached as a linear relationship between UVB dose and vitamin D content was found; therefore, the UVB-lighting method described still calls for further investigation to realise its full potential to enhance vitamin D in pork.
KW - Pigs
KW - Pork
KW - UVB
KW - Vitamin D
U2 - 10.1007/s00217-018-3173-6
DO - 10.1007/s00217-018-3173-6
M3 - Journal article
AN - SCOPUS:85055499418
VL - 245
SP - 411
EP - 418
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 2
ER -
ID: 241093700