The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content-Reference-Cited by-同舟云学术

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

Published:2018-09 Issue: Volume:143 Page:60-68
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Duffy Sarah K.,Kelly Alan K.,Rajauria Gaurav^ORCID,Jakobsen Jette^ORCID,Clarke Louise C.,Monahan Frank J.,Dowling Kirsten G.,Hull George,Galvin Karen,Cashman Kevin D.,Hayes Aoife,O'Doherty John V.

Funder

Irish Department of Agriculture,

Food and Marine under its Food Institutional Research Measures

European Union's Seventh Framework Programme

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. Mushroom as a potential source of prebiotics: A review;Aida;Trends in Food Science & Technology,2009

2. Sunlight exposure increases vitamin D sufficiency in growing pigs fed a diet formulated to exceed requirements;Alexander;Domestic Animal Endocrinology,2017

3. Vitamin D2 is much less effective than vitamin D3 in humans;Armas;The Journal of Clinical Endocrinology & Metabolism,2004

4. Quantification of physiological levels of vitamin D3 and 25-hydroxyvitamin D3 in porcine fat and liver in subgram sample sizes;Burild;Journal of Separation Science,2014

5. Vitamin D(3) and 25-hydroxyvitamin D(3) in pork and their relationship to vitamin D status in pigs;Burild;Journal of Nutritional Science,2016

Cited by 45 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Vitamin D and food fortification;Feldman and Pike's Vitamin D;2024

2. Vitamin D in food—Compounds, stability, sources;Feldman and Pike's Vitamin D;2024

3. Nutritional Strategies to Mitigate Post-Weaning Challenges in Pigs: A Focus on Glucans, Vitamin D, and Selenium;Animals;2023-12-19

4. Urolithiasis Problems in Finishing Pigs;Veterinary Sciences;2023-12-03

5. Implications of vitamin D for flesh quality of grass carp (Ctenopharyngodon idella): antioxidant ability, nutritional value, sensory quality, and myofiber characteristics;Journal of Animal Science and Biotechnology;2023-09-27