School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
Food Chem. 2018 Aug 1;256:18-24. doi: 10.1016/j.foodchem.2018.02.099. Epub 2018 Feb 21.
This study investigates dietary fortification of heifer feeds with cholecalciferol and ergocalciferol sources and effects on beef total vitamin D activity, vitamer, respective 25-hydroxymetabolite contents, and meat quality. Thirty heifers were allocated to one of three dietary treatments [(1) basal diet + 4000 IU of vitamin D (Vit D); (2) basal diet + 4000 IU of vitamin D (Vit D); and (3) basal diet + 4000 IU of vitamin D-enriched mushrooms (Mushroom D)] for a 30 day pre-slaughter period. Supplementation of heifer diets with Vit D yielded higher (p < 0.001) Longissimus thoracis (LT) total vitamin D activity (by 38-56%; p < 0.05) and serum 25-OH-D concentration (by 20-36%; p < 0.05), compared to that from Vit D and Mushroom D supplemented animals. Irrespective of vitamin D source, carcass characteristics, sensory and meat quality parameter were unaffected (p > 0.05) by the dietary treatments. In conclusion, vitamin D biofortification of cattle diets is the most efficacious way to enhance total beef vitamin D activity.
本研究调查了在小母牛饲料中添加胆钙化醇和麦角钙化醇来源并对牛肉总维生素 D 活性、维生素 D 同型物、各自的 25-羟代谢物含量和肉品质的影响。将 30 头小母牛分配到三种饮食处理之一[（1）基础饮食+4000IU 维生素 D（Vit D）；（2）基础饮食+4000IU 维生素 D（Vit D）；和（3）基础饮食+4000IU 富含维生素 D 的蘑菇（蘑菇 D）]进行 30 天的预屠宰期。与 Vit D 和 Mushroom D 补充动物相比，Vit D 补充小母牛日粮可提高（p<0.001）胸最长肌（LT）总维生素 D 活性（增加 38-56%；p<0.05）和血清 25-OH-D 浓度（增加 20-36%；p<0.05）。无论维生素 D 来源如何，饮食处理对胴体特性、感官和肉质参数均无影响（p>0.05）。总之，维生素 D 生物强化牛饲料是提高牛肉总维生素 D 活性的最有效方法。
