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). The pigs offered the 25-OH-D₃ diet exhibited the highest (P < 0.001) serum total 25-hydroxyvitamin D concentration and subsequently exhibited the highest (P < 0.05) Longissimus thoracis (LT) total vitamin D activity. Mushroom D₂ and 25-OH-D₃ supplementation increased pork antioxidant status. The vitamin D₂-enriched mushrooms improved (P < 0.05) pig performance, carcass weight and LT colour. In conclusion, 25-OH-D₃ is the most successful source for increasing pork vitamin D activity, while Mushroom D₂ may be a new avenue to improve animal performance and pork quality.

这项研究调查了猪日粮中维生素D的合成和天然来源生物强化对猪肉中维生素D活性和猪肉品质的影响。在55 d的饲喂期中，将120头猪（60头雄性，60头雌性）分配为四种饮食疗法之一。饮食处理是（1）50μg维生素D₃/ kg饲料；（2）50μg25-羟基维生素D 3 / kg饲料（25-OH-D 3）；（3）每公斤饲料含50微克维生素D 2；（4）每公斤饲料（蘑菇D 2）50μg富含维生素D 2的蘑菇。提供25-OH-D₃日粮的猪表现出最高的（P <0.001）血清总25-羟基维生素D浓度，随后表现出最高的（P <0.05）最长的胸苷（LT）总维生素D活性。蘑菇D ₂和25-OH-D ₃补充增加猪肉的抗氧化状态。富含维生素D 2的蘑菇可改善（P <0.05）猪的生产性能，car体重量和LT的颜色。总之，25-OH-D₃是增加猪肉中维生素D活性最成功的来源，而蘑菇D ₂可能是改善动物性能和猪肉品质的新途径。