The variation in hectolitre weight of wheat grain fed with or without enzyme supplementation influences nutrient digestibility and subsequently affects performance in pigs.

A 2 × 2 factorial experiment was conducted to investigate the effect of feeding a wheat-based diet of two different hectolitre weights (66 vs. 74 kg/hl), achieved through different agronomical conditions, with or without the supplementation of a β-glucanase and β-xylanase enzyme mix on young pigs. The parameter categories which were assessed included growth performance, coefficient of apparent total tract digestibility (CATTD), faecal consistency, faecal microbial populations and faecal volatile fatty acid (VFA) concentrations.

The effect of 25-hydroxyvitamin D and phytase inclusion on pig performance, bone parameters and pork quality in finisher pigs.

The objective of this study was to investigate the effects of supplementing both phytase and 25-hydroxyvitamin D (25-OH-D₃) on pig performance, nutrient digestibility, carcass characteristics, bone parameters and pork quality in finisher pigs. The experimental design was a 2 × 2 factorial comprising of four dietary treatments. One hundred and twenty pigs (60 male, 60 female) were blocked according to live weight and sex and allocated to the following dietary treatments: low P (4.

The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content.

This study investigated the effects of synthetic and natural sources of vitamin D biofortification in pig diets on pork vitamin D activity and pork quality. One hundred and twenty pigs (60 male, 60 female) were assigned to one of four dietary treatments for a 55 d feeding period. The dietary treatments were (1)50 μg vitamin D₃/kg of feed; (2)50 μg of 25-hydroxvitamin D₃/kg of feed (25-OH-D₃); (3)50 μg vitamin D₂/kg of feed; (4)50 μg vitamin D₂-enriched mushrooms/kg of feed (Mushroom D₂).

Vitamin D-biofortified beef: A comparison of cholecalciferol with synthetic versus UVB-mushroom-derived ergosterol as feed source.

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.

Cholecalciferol supplementation of heifer diets increases beef vitamin D concentration and improves beef tenderness.

This study investigated the effects of cholecalciferol (vitamin D₃) supplementation on beef vitamin D activity, beef tenderness and sensory attributes. Thirty heifers were randomly allocated to one of three finishing dietary treatments [(T1) basal diet+0IU vitamin D₃; (T2) basal diet+2000IU vitamin D₃; and (T3) basal diet+4000IU vitamin D₃] for a 30day period pre-slaughter. Vitamin D₃ supplementation linearly increased serum 25-hydroxyvitamin D₃ (25-OH-D) concentrations (R=0.