2023
DOI: 10.3389/fmicb.2022.1095509
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Dietary 25-hydroxycholecalciferol modulates gut microbiota and improves the growth, meat quality, and antioxidant status of growing-finishing pigs

Abstract: Introduction25-Hydroxycholecalciferol (25OHD3) is the active metabolite of regular vitamin D3in vivo, which has a stronger biological activity and is more easily absorbed by the intestine than regular vitamin D3. Our study aimed to detect the potential influences of 25OHD3 on pork quality, antioxidant status, and intestinal microbiota of growing-finishing pigs receiving low-phosphorus (P) diet.Methods and resultsForty pigs [initial body weight (BW): 49.42 ± 4.01 kg] were allocated into two groups including low… Show more

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Cited by 5 publications
(2 citation statements)
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“…Eggshell thickness and strength were detected by Egg Shell Thickness Gauge (ESTG-1, Israel Orka Food Technology Ltd., Bountiful, UT, USA) and Egg Force Reader (EFR-01, Israel Orka Food Technology Ltd., Bountiful, UT, USA), respectively. The fatty acid profile was determined as reported by Zhang et al [ 15 ]. Briefly, lyophilized egg yolk (200 mg) was mixed with 1 mL n-hexane, 4 mL methanolic HCl solution, and 1 mL internal standard [1 mg/mL 11 carbon fatty acid methyl ester (FAME)], and then the mixture was maintained for 2.5 h at 80 °C.…”
Section: Methodsmentioning
confidence: 99%
“…Eggshell thickness and strength were detected by Egg Shell Thickness Gauge (ESTG-1, Israel Orka Food Technology Ltd., Bountiful, UT, USA) and Egg Force Reader (EFR-01, Israel Orka Food Technology Ltd., Bountiful, UT, USA), respectively. The fatty acid profile was determined as reported by Zhang et al [ 15 ]. Briefly, lyophilized egg yolk (200 mg) was mixed with 1 mL n-hexane, 4 mL methanolic HCl solution, and 1 mL internal standard [1 mg/mL 11 carbon fatty acid methyl ester (FAME)], and then the mixture was maintained for 2.5 h at 80 °C.…”
Section: Methodsmentioning
confidence: 99%
“…Eggshell thickness and strength were detected by Egg Shell Thickness Gauge and Egg Force Reader, respectively. The fatty acid pro le was determined as reported by Zhang et al [14]. Brie y, lyophilized egg yolk (200 mg) was mixed with 1 mL n-hexane, 4 mL methanolic HCl solution, and 1 mL internal standard, and then the mixture was maintained for 2.5 h at 80°C.…”
Section: Egg Quality and Fatty Acids Of Egg Yolkmentioning
confidence: 99%