Improving vitamin D content in pork meat by UV bio-enrichment

Abstract

Given the marked variation in seasonally-induced cutaneous synthesis, habitually low dietary vitamin D intakes (2–4μg/day) and the generally low uptake of supplementation at the population level, identification of alternative food-based strategies are urgently warranted. Bio-enrichment is a growing area of research, with particular interest in the use of fortified animal feed and/or UV exposure to naturally increase vitamin D content in meat(2). Since meat contributes the highest percentage to total vitamin D intake(3), enriched pork meat may offer a plausible vehicle for bio-enrichment. In Study 1, UVB exposure significantly increased serum 25(OH)D3 concentrations in the pigs (mid and endpoint, p < 0.05) but did not alter total vitamin D activity, vitamin D3 nor 25(OH)D3 concentration in pork meat compared to control (p > 0.05).