25-Hydroxyvitamin D₃ affects vitamin D status similar to vitamin D₃ in pigs – but the meat produced has a lower content of vitamin D

Abstract

In food databases, the specific contents of vitamin D 3 and 25-hydroxyvitamin D 3 in food have been implemented in the last 10 years. No consensus has yet been established on the relative activity between the components. Therefore, the objective of the present study was to assess the relative activity of 25-hydroxyvitamin D 3 compared to vitamin D 3 . The design was a parallel study in pigs (n 24), which from an age of 12 weeks until slaughter 11 weeks later were fed approximately 55 mg vitamin D/d, as vitamin D 3 , in a mixture of vitamin D 3 and 25-hydroxyvitamin D 3 , or 25-hydroxyvitamin D 3 . The end-points measured were plasma 25-hydroxyvitamin D 3 , and in the liver and loin the content of vitamin D 3 and 25-hydroxyvitamin D 3 . Vitamin D 3 and 25-hydroxyvitamin D 3 in the feed did not affect 25-hydroxyvitamin D 3 in the plasma, liver or loin differently, while a significant effect was shown on vitamin D 3 in the liver and loin (P,0·001). 25-Hydroxyvitamin D 3 in the plasma, liver and loin significantly correlates with the sum of vitamin D 3 and 25-hydroxyvitamin D 3 in the feed (P,0·05). Therefore, 25-hydroxyvitamin D 3 should be regarded as having the same activity as vitamin D 3 in food databases. Sole use of 25-hydroxyvitamin D 3 as a vitamin D source in pig feed will produce liver and meat with a negligible content of vitamin D 3 , while an increased content of vitamin D 3 in the feed will produce liver and meat with increased content of both vitamin D 3 and 25-hydroxyvitamin D 3 .25-Hydroxyvitamin D 3 : Vitamin D 3 : Pig feed: Activity: Status Vitamin D deficiency increases the risk of bone fracture due to osteoporosis and decreases muscle strength. Recent investigations show a relationship between vitamin D deficiency and other afflictions such as cancer, reduced immune defence and CVD 1 -3 . During the summer period, the primary source of vitamin D for man exposed to sunlight is the metabolism of 7-dehydrocholesterol to pre-vitamin D 3 in the skin by UV B radiation (290-315 nm), whereas vitamin D in food is the secondary source. In winter oral intake of vitamin D may be the primary source, as absorption through the skin is limited at latitudes above 358, e.g. for 4 months in Boston, USA (428N) and for 6 months in Bergen, Norway (618N) 4 . Similarly, oral intake of vitamin D is the primary source all year round for people not exposed to sunlight due to confinement indoors or clothing.Estimation of dietary intake of vitamin D is essential for investigating the influence of vitamin D on health parameters in a population as well as in human intervention studies. Such calculations are based on dietary intake data from dietary surveys combined with the content of nutrients available in food composition tables. Until 10-15 years ago vitamin D data in food composition tables was mainly derived from biological assays, which used the ability of vitamin D to cure rickets in vitamin D-deficient rats 5,6 . For the last 10 years, food composition tables have included specific values for vitamin D 3 (vitD 3 ) a...

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