Effects of 25(OH)VD₃ on Growth Performance, Pork Quality and Calcium Deposit in Growing-Finishing Pigs

Abstract

The study was conducted to evaluate the effects of 25(OH)VD3 with different inclusion levels of 0, 25, 50 and 75 μg/kg in the diet on growth performance, nutrient digestibility, bone properties and pork quality in growing-finishing pigs. The results showed that the average daily gain (p p 3 increased. Dietary supplementation of 50 μg/kg 25(OH)VD3 increased calcium digestibility compared with the 0 μg/kg group (p 3 increased (p 3 increased concentrations of polyunsaturated fatty acids, and decreased contents of saturated and monounsaturated fatty acids in the longissimus dorsi of pigs (p 3 to the diet increased breaking strength and bone stiffness in the tibia compared with the 0 μg/kg group (p 3 improved the activities of superoxide dismutase (SOD) and catalase (CAT), and increased the messenger RNA (mRNA) expression of Cu/Zn SOD in the longissimus dorsi compared with the 0 μg/kg group (p 3 improved the mRNA expression of calcium-binding protein D9k (CaBP-D9k) and D28k (CaBP-D28K) in the liver compared with the 0 μg/kg 25(OH)D3 group (p 3 showed a greatest growth performance of growing-finishing pigs, and 25(OH)VD3 enhanced calcium deposition and antioxidant capacity in the longissimus dorsi, which may be associated with improved expression of calcium ion channel proteins.

Keywords

• 25 hydroxyvitamin D₃
• growing-finishing pigs
• calcium deposit
• antioxidant capacity
• growth performance
• pork quality