WO2009153188A1 - Composition for the reduction of drip losses in pork - Google Patents

Composition for the reduction of drip losses in pork Download PDF

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Publication number
WO2009153188A1
WO2009153188A1 PCT/EP2009/057069 EP2009057069W WO2009153188A1 WO 2009153188 A1 WO2009153188 A1 WO 2009153188A1 EP 2009057069 W EP2009057069 W EP 2009057069W WO 2009153188 A1 WO2009153188 A1 WO 2009153188A1
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Prior art keywords
hydroxyvitamin
vitamin
feed
meat
animal
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PCT/EP2009/057069
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French (fr)
Inventor
Arturo Pinon-Quintana
Carlos Simoes-Nunes
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Dsm Ip Assets B.V.
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Priority to US12/999,753 priority Critical patent/US20110166111A1/en
Priority to ES09765768.8T priority patent/ES2441582T3/en
Priority to CN2009801233190A priority patent/CN102065705B/en
Priority to EP09765768.8A priority patent/EP2299842B1/en
Priority to JP2011513988A priority patent/JP5740753B2/en
Publication of WO2009153188A1 publication Critical patent/WO2009153188A1/en
Priority to US14/245,487 priority patent/US20140221324A1/en

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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/59—Compounds containing 9, 10- seco- cyclopenta[a]hydrophenanthrene ring systems
    • A61K31/593—9,10-Secocholestane derivatives, e.g. cholecalciferol, i.e. vitamin D3
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/174—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/60—Feeding-stuffs specially adapted for particular animals for weanlings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00

Definitions

  • This invention relates to a method of reducing drip losses in pork comprising administering to 25-hydroxyvitamin D3 to a pig.
  • This invention also relates to swine feeds and premixes which are effective in reducing drip losses and which contain 25-hydroxyvitamin D3.
  • WHC Water holding capacity
  • color are major quality attributes of fresh pork. They affect the appearance of the fresh meat and thus the consumer's perception at the time of purchase. Moreover, WHC affects both the technological value of the fresh meat and the juiciness of the cooked or cured product.
  • one aspect of this invention is feeding an animal feed supplemented with 25-hydroxyvitamin D3 in an amount sufficient to improve WHC of the resulting meat.
  • one aspect of this invention is a method of reducing drip losses in pork meat by administering 25-hydroxy vitamin D3 to growing/fattening pigs.
  • Case 26880- WO-PCT Another aspect of this invention is a feed for swine which reduced drip loss in the meat, comprising 25-hydroxy vitamin D3.
  • Yet another aspect of this invention is as pre-mix swine which contains 25-OH D3.
  • the method of feeding a 25-OH Vitamin D3 diet can be used to prevent drip loss in any animal which may exhibit exsudative meat.
  • the animal is a pig or calf.
  • the dosage which is effective will, of course, depend on the species of animal which is being reared. For swine, about 40 to 60 ⁇ g/kg of 25 -hydroxy vitamin D3 and preferably 50 ⁇ g/kg of 25-hydroxyvitamin D3 is effective. This dosage is preferably given during all the growing- fattening phase of pigs for fattening (i.e. from about 60 days onward). In some embodiments, this dosage is constant during the entire growing-fattening phase.
  • the 25-OH D3 is preferably part of a vitamin pre-mix at a convenient concentration which can easily be mixed in to provide the above dosages.
  • Another aspect of this invention is a concentrated vitamin pre-mix which can be mixed with feed, wherein the amount of 25-OH Vitamin D3 in the finished feed is from about 25-75 ⁇ g/kg, preferably about 40-60 ⁇ g/kg of 25-hydroxyvitamin D3 and even more preferably about 50 ⁇ g/kg of 25-hydroxyvitamin D3.
  • the finished feed containing about 25-75 ⁇ g/kg, preferably about 40-60 ⁇ g/kg of 25- hydro xyvitamin D3 and preferably about 50 ⁇ g/kg of 25-hydroxyvitamin D3 also forms another aspect of this invention.
  • Each group of animals was fed either a basal diet with the addition of 2000 IU/kg of vitamin D 3 (group A) or the basal diet, without vitamin D 3 , and supplemented with 50 ⁇ g/kg of 25- hydroxycholecalciferol (Rovimix Hy»D commercially available from DSM Nutritional Products) (group B).
  • Table 1 Composition of the experimental diets. Post-weaning phase.
  • the twenty heaviest animals of each group were used for the growing-fattening period. They had an initial body weight of 19.4+1.36 kg for the group A and of 21.5+1.46 kg for the group B.
  • the animals were housed in floor-pen cages in Case 26880- WO-PCT sub-groups of 4 animals each in an environmentally controlled room.
  • Each pen had a plastic- coated welded wire floor and was equipped with two water nipples and four stainless-steel individualized feeders. Room temperature was 21-22° C and humidity percentage was 50 %.
  • the pigs were fed for 87 days a diet supplemented either with 2000 IU/kg of vitamin D3 (group A, animals ingesting during the post- weaning phase 2000 U/kg) or with 50 ⁇ g/kg of 25-hydroxycholecalciferol (group B, animals ingesting during the post-weaning phase 50 ⁇ g/kg).
  • the basal diet (Table 2) was formulated to meet the animals' requirements according to Henry et al. 1989 In: L 'alimentation des Bryan domestreu - pore, lapin, volailles (ed. INRA), 2eme edition, INRA, Paris, 49-76 and NRC, 1998. Nutrient requirements of swine, 1 Oth revised edition, National Academic Press. Washington DC, U.S.A.
  • Table 2 Composition of the experimental diets. Growing-fattening phase.
  • the health status of the animals has been controlled daily and specific observations (in stand and walking attitudes) were done during animals' weighing for detection of limb or foot problems.
  • the entire ilio-spinalis muscle (longissimus dorsi) was dissected. Each muscle was weighed and pH was measured immediately and after 24 hours storage at +4°C. The muscles were individually conditioned into inflated plastic bags for water recovery during storage. Percentage of drip loses from muscles was estimated by weight difference and water recovery.
  • ⁇ is the mean
  • Ai is the diet effect
  • Bij is the combined effect of the diet and animal or pen
  • Zijk is the residual term.
  • the analysis of variance was followed by a Student test when a significant Ai effect without Bij effect was observed (Snedecor and Cochran, 1989 Statistical methods, 8 th edition, Iowa University Press, Ames). These calculations were performed using StatGraphics Plus 5.1 (Manugistics, Rockville, U.S.A. 2001). All parameters were analyzed using individuals as experimental units.
  • Animals pigs of an initial body weight of 19.4+1.36 kg (group A) and of21.5+1.46 kg (group B);
  • Animals pigs of an initial body weight of 19.4+1.36 kg (group A) and of 21.5+1.46 kg (group B);
  • Animals pigs of an initial body weight of 19.4+1.36 kg (group A) and of 21.5+1.46 kg (group B);
  • Intracellular acidification of myocytes is one of the three main factors, together with conformation of actin-myosin complex ⁇ rigor mortis) and protein denaturalization, which modifies myofibrilar volumes (Monin, 2003 INRA. Prod. Anim. 16(4), 251). After slaughter, intracellular pH falls from 7 to about 5.4 - 5.7, inducing myofibrilar contraction and reducing the available space for water retention within the muscular cells.
  • a pig food containing 25-hydroxyvitamin D3 can be prepared as follows:
  • Vitamins and trace elements premix - 0.6
  • a premix for a pig food containing 25-hydroxyvitamin D3 can be prepared as follows:
  • Vitamin E 50% 8.0000 Vitamin K3 100% MSB / 51% 0.0800
  • Vitamin B 1 98% 0.0714 Case 26880- WO-PCT Vitamin B2 80% 0.1750
  • Vitamin B6 99% 0.1212
  • 25-hydroxyvitamin D3 can also be added in a 1% diluted premix, containing a suitable carrier.
  • a suitable carrier can be wheat flour, wheat middlings, corn cobs, rice hulls, almond shells or calcium carbonate alone or in variable mixtures of several of these carriers.
  • a typical formula is:

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Abstract

25-hydroxyvitamin D3 has been found to reduce drip losses in swine carcasses. Feed containing about 25-75 µg/kg 25-hydroxyvitamin D3 improves the water holding capacity of meats, including pork.

Description

Case 26880- WO-PCT
COMPOSITION FOR THE REDUCTION OF DRIP LOSSES IN PORK
BRIEF DESCRIPTION OF THE INVENTION
This invention relates to a method of reducing drip losses in pork comprising administering to 25-hydroxyvitamin D3 to a pig. This invention also relates to swine feeds and premixes which are effective in reducing drip losses and which contain 25-hydroxyvitamin D3.
BACKGROUND OF THE INVENTION
Water holding capacity (WHC) and color are major quality attributes of fresh pork. They affect the appearance of the fresh meat and thus the consumer's perception at the time of purchase. Moreover, WHC affects both the technological value of the fresh meat and the juiciness of the cooked or cured product.
In the past, many factors have been investigated as involved in meat quality. Some genes have been identifies as contributing to unacceptable carcass quality. For example, the presence of the halothane gene resulted in high frequency of PSE (pale, soft and exsudative) pork carcasses. However, successful breeding strategies have now more or less eliminated halothane carriers in the European pig population with the subsequent elimination of extreme PSE cases. However, the elimination of this gene has not totally solved entirely the problem, as differences in WHC and pale color are still present.
It was found in the USA and in some European countries that important economic losses are associated with quality defects which differ from typical PSE meat, such as RSE (red, soft Case 26880- WO-PCT and exsudative) meat. In any case the poor WHC of the meat is a fundamental aspect of both defects.
The influence of stress and of nutrition on the meat quality of pigs has been extensively studied. Several factors have been considered as having an influence on the WHC of the pork meat. Among the nutritional factors one should also consider vitamins and trace elements. Thus, it would be desirable to be able to reduce drip losses in pork meat by influencing the diet of the growing-fattening pigs. 25-Hydroxyvitamin D3 has been added to porcine diets in the past. See, for example WO03/059358, WO05/664018, and EP1516540. However, none of these applications teach the ability of 25 -hydroxy vitamin D3 to reduce the amount of drip loss.
It would be desirable to be able to manage the amount of drip-loss in fresh meat through dietary means.
DETAILED DESCRIPTION OF THE INVENTION
It has been found that by feeding an animal feed supplemented with 25-hydroxyvitamin D3, the water holding capacity (WHC) of the resulting meat can be increased, and thus drip loss of the carcass can be reduced. Thus, one aspect of this invention is feeding an animal feed supplemented with 25-hydroxyvitamin D3 in an amount sufficient to improve WHC of the resulting meat.
In particular, it has been found, in accordance with this invention that the carcasses of growing- fattening pigs which received 25 -hydroxy cholecalciferol (also called 25-hydroxy vitamin D3; 25-OH D3) in the diet had a reduced amount of drip losses. Thus, one aspect of this invention is a method of reducing drip losses in pork meat by administering 25-hydroxy vitamin D3 to growing/fattening pigs. Case 26880- WO-PCT Another aspect of this invention is a feed for swine which reduced drip loss in the meat, comprising 25-hydroxy vitamin D3. Yet another aspect of this invention is as pre-mix swine which contains 25-OH D3.
The method of feeding a 25-OH Vitamin D3 diet can be used to prevent drip loss in any animal which may exhibit exsudative meat. Preferably the animal is a pig or calf.
Dosages:
The dosage which is effective will, of course, depend on the species of animal which is being reared. For swine, about 40 to 60 μg/kg of 25 -hydroxy vitamin D3 and preferably 50 μg/kg of 25-hydroxyvitamin D3 is effective. This dosage is preferably given during all the growing- fattening phase of pigs for fattening (i.e. from about 60 days onward). In some embodiments, this dosage is constant during the entire growing-fattening phase.
The 25-OH D3 is preferably part of a vitamin pre-mix at a convenient concentration which can easily be mixed in to provide the above dosages. Another aspect of this invention is a concentrated vitamin pre-mix which can be mixed with feed, wherein the amount of 25-OH Vitamin D3 in the finished feed is from about 25-75 μg/kg, preferably about 40-60 μg/kg of 25-hydroxyvitamin D3 and even more preferably about 50 μg/kg of 25-hydroxyvitamin D3. The finished feed containing about 25-75 μg/kg, preferably about 40-60 μg/kg of 25- hydro xyvitamin D3 and preferably about 50 μg/kg of 25-hydroxyvitamin D3 also forms another aspect of this invention.
The following non-limiting Examples are presented to further illustrate the invention.
- A -
Case 26880- WO-PCT EXAMPLES
Example 1
Evaluation of the effects of the long term dietary supplementation with 25- hydroxycholecalciferol on the carcass yield, lean/fat ratio and drip loses of the growing- fattening pig.
Fifty 28-d old Large- White x Landrace weaner piglets having an initial body weight of 7.9+0.74 kg were used. The animals were allocated into two equal groups (A and B) and housed in cages in sub-groups (two of 8 and one of 9 animals) in an environmentally controlled room. Each cage had a plastic-coated welded wire floor and was equipped with 2 water nipples and 2 stainless-steel feeders. Room temperature was initially 27°C and was lowered weekly by about 2°C until 21-22°C. Environment humidity percentage throughout the experiment was 50 %. The experiments were performed in the facilities of the Centre de Recherche en Nutrition Animale (CRNA), DSM Nutritional Products France, BP 170, 68305 Saint-Louis cedex, France. They have been performed according to the French legal regulations on experiments with live animals.
Each group of animals was fed either a basal diet with the addition of 2000 IU/kg of vitamin D3 (group A) or the basal diet, without vitamin D3, and supplemented with 50 μg/kg of 25- hydroxycholecalciferol (Rovimix Hy»D commercially available from DSM Nutritional Products) (group B).
Both diets were distributed ad libitum in a mash form. The basal diet was formulated to meet the animals' requirements according to Henry et al. (1989) and NRC (1998). The composition of the basal diet and the concentrations of vitamin D3 and of 25-OH D3 in the supplemented diets are presented in Table 1. Case 26880- WO-PCT
Table 1. Composition of the experimental diets. Post-weaning phase.
Figure imgf000006_0001
- Mean of 2 determinations.
At the end of the post- weaning phase the twenty heaviest animals of each group were used for the growing-fattening period. They had an initial body weight of 19.4+1.36 kg for the group A and of 21.5+1.46 kg for the group B. The animals were housed in floor-pen cages in Case 26880- WO-PCT sub-groups of 4 animals each in an environmentally controlled room. Each pen had a plastic- coated welded wire floor and was equipped with two water nipples and four stainless-steel individualized feeders. Room temperature was 21-22° C and humidity percentage was 50 %.
The pigs were fed for 87 days a diet supplemented either with 2000 IU/kg of vitamin D3 (group A, animals ingesting during the post- weaning phase 2000 U/kg) or with 50 μg/kg of 25-hydroxycholecalciferol (group B, animals ingesting during the post-weaning phase 50 μg/kg). The basal diet (Table 2) was formulated to meet the animals' requirements according to Henry et al. 1989 In: L 'alimentation des animaux domestiques - pore, lapin, volailles (ed. INRA), 2eme edition, INRA, Paris, 49-76 and NRC, 1998. Nutrient requirements of swine, 1 Oth revised edition, National Academic Press. Washington DC, U.S.A.
Table 2. Composition of the experimental diets. Growing-fattening phase.
Figure imgf000007_0001
Case 26880- WO-PCT
Figure imgf000008_0001
- Mean of 2 determinations; (2) - Mean ± standard deviation of 3 mixing protocols.
The health status of the animals has been controlled daily and specific observations (in stand and walking attitudes) were done during animals' weighing for detection of limb or foot problems.
At the end of the experiment, all animals were randomly divided into four different lots and assigned to one slaughter campaign: days 84 , 85* , 86* and 87* . Animals of each lot were fasted for 12 hours and weighed just before they were slaughtered after tranquilization and stunning. The carcasses were sawed longitudinally following the spinal canal and weighed after 24 hours storage at +4°C to estimate the carcasses' cold yield.
In one of the mid-carcass, the entire ilio-spinalis muscle (longissimus dorsi) was dissected. Each muscle was weighed and pH was measured immediately and after 24 hours storage at +4°C. The muscles were individually conditioned into inflated plastic bags for water recovery during storage. Percentage of drip loses from muscles was estimated by weight difference and water recovery.
In the second mid-carcass lean and fat were measured at three different points with a caliper square tool. Muscular depth was measured after dissection of the ilio-spinalis muscle (longissimus dorsi) at the level of the 4th dorsal vertebrae. The sub-cutaneous back fat deposition was measured at the levels of the 4th dorsal and lumbar vertebras. These measures were used to estimate the carcasses' lean/fat ratio. Case 26880- WO-PCT
Statistical analysis
Statistical treatment of the results involved the calculation of the mean and the standard deviation of the mean as well as a two-factor hierarchical analysis of variance at 95% confidence level. The mathematical model was: Yijk = μ + Ai + Bij + Zijk
where μ is the mean, Ai is the diet effect, Bij is the combined effect of the diet and animal or pen and Zijk is the residual term. The analysis of variance was followed by a Student test when a significant Ai effect without Bij effect was observed (Snedecor and Cochran, 1989 Statistical methods, 8th edition, Iowa University Press, Ames). These calculations were performed using StatGraphics Plus 5.1 (Manugistics, Rockville, U.S.A. 2001). All parameters were analyzed using individuals as experimental units.
Results
The observed vitamin D3 and 25-hydroxycalciferol concentration in the supplemented feed used was in good agreement with the programmed inclusion levels (Tables 1 and 2). The animals did not present symptoms of illness during any phase of the experiment and no limb or foot problems were detected. The dietary 25-OH D3 supplementation had no positive effects on the cold yield and the lean/fat ratio of the carcasses as can be seen in the Tables 3 and 4, below.
Table 3. Effects of the addition to the diet of 25-OH D3 on the carcasses' cold yield (% of live weight).
Figure imgf000009_0001
Case 26880- WO-PCT
Diet based on: maize, barley and soybean meal;
Animals: pigs of an initial body weight of 19.4+1.36 kg (group A) and of21.5+1.46 kg (group B);
(1) - mean + standard deviation of the mean of 20 determinations.
Table 4. Effects of the addition to the diet of Hy#DK on the carcasses' lean / fat ratio (%).
Figure imgf000010_0001
Diet based on: maize, barley and soybean meal;
Animals: pigs of an initial body weight of 19.4+1.36 kg (group A) and of 21.5+1.46 kg (group B);
(1) - mean + standard deviation of the mean of 20 determinations.
The measured pH values immediately after slaughter and after 24 hours storage. Ilio-spinalis muscle segments were similar in animals ingesting 25-OH D3 when compared to values from animals of the control group (Table 5).
Case 26880- WO-PCT
Table 5. Effects of the addition to the diet of 25-OH D3 on the pH and the drip losses (%) of the ilio-spinalis (longissimus dorsi) muscle.
Figure imgf000011_0001
Diet based on: maize, barley and soybean meal;
Animals: pigs of an initial body weight of 19.4+1.36 kg (group A) and of 21.5+1.46 kg (group B);
*■ - mean + standard deviation of the mean of 20 determinations.
Intracellular acidification of myocytes is one of the three main factors, together with conformation of actin-myosin complex {rigor mortis) and protein denaturalization, which modifies myofibrilar volumes (Monin, 2003 INRA. Prod. Anim. 16(4), 251). After slaughter, intracellular pH falls from 7 to about 5.4 - 5.7, inducing myofibrilar contraction and reducing the available space for water retention within the muscular cells.
Drip losses and pH values measured in this study are in agreement with lower pH values and higher drip losses observed by Alarcόn Rojo et al. 2006 Alarcόn Rojo A. D. et al. 2006. Tec Pecu Mex. 44 (1):53 in carcasses of pigs submitted to different stressing factors when compared to those from animals undergoing optimal process conditions during slaughter. Case 26880- WO-PCT It has been reported that rapid Ca2+-triggered endomembrane exocytosis is a crucial step in the membrane resealing process and that 1,25-dyhydroxycholecalciferol stimulated elevation of intracellular calcium due to the activation of Ca + channels in osteoblasts.
Without wishing to be bound by theory, it appears that dietary supplementation of 25-OH D3 may, indirectly enable the repairing capacity of muscular cells in response to cell membrane disruptions as consequence of port mortem processes. Once water reaches extra-cellular spaces it can flow through muscular fibers dropping out at muscle edges. In the present experiment, clearly smaller water volumes were recovered and less mass was lost from muscular segments of pigs receiving 25-OH D3 (Table 5).
EXAMPLE 2
A pig food containing 25-hydroxyvitamin D3 can be prepared as follows:
Ingredients [%]
Soybean meal - 18
Maize - 53
Barley - 14
Oat meal - 6
Wheat bran - 5.4
Soy oil - 1
Minerals - 1.5
Synthetic amino acids premix - 0.5
Vitamins and trace elements premix - 0.6
(containing from about 0.03 to 0.099g of HyD® 1.25% Beadlet per 100 g of premix) The ingredients are mixed together and if needed the obtained mash food can be pelleted.
EXAMPLE 3
A premix for a pig food containing 25-hydroxyvitamin D3 can be prepared as follows:
Ingredients [%]
HyD® 1.25% Beadlet 0.08
Vitamin A 500 0.8000
Vitamin E 50% 8.0000 Vitamin K3 100% MSB / 51% 0.0800
Vitamin B 1 98% 0.0714 Case 26880- WO-PCT Vitamin B2 80% 0.1750
Vitamin B6 99% 0.1212
Vitamin B12 0.1% 1.0000
Biotin 2% 0.2000
Folic Acid 80% 0.0227 Niacin 99.5% 0.7035
Calpan 98% 0.4082
Vitamin C 4.0000
Cholinchloride 60% 12.0000
Copper sulfate 25% 12.8000 Iron sulfate 30% 10.0000
Mangan oxide 62% 1.6129
Zinc oxide 76% 5.2632
Cobalt carbonate 5% 0.0600
Calcium jodate 62% 0.0323 Sodium selenite 1%/BMP 0.8001
BHT 100% 2.0000
Carrier Combination 6.0000
LACANTES S36400-Z 10.0000
Limestone 23.7375
All ingredients are carefully mixed together and 0.5% (5kg/1000 kg of food) of this premix is added to the final pig food. With the addition of such premix the 25 -hydroxy vitamin D3 concentration in the prepard feed will be 50μg/kg.
Alternatively, 25-hydroxyvitamin D3 can also be added in a 1% diluted premix, containing a suitable carrier. Such carrier can be wheat flour, wheat middlings, corn cobs, rice hulls, almond shells or calcium carbonate alone or in variable mixtures of several of these carriers. A typical formula is:
Ingredients [%]
Wheat flour 80.00
Calcium carbonate 19.2
HyD® 1.25% Beadlet 0.8 All ingredients are carefully mixed together and 0.05% (0.5 kg/1000 kg of food) of this premix is added to the final pig food. With the addition of such premix, the 25- hydroxyvitamin D3 concentration in the prepared feed will be 50μg/kg.

Claims

Case 26880- WO-PCT CLAIMS
1. An animal feed supplemented with an amount of 25-hydroxyvitamin D3 which is sufficient to increase the water holding capacity (WHC) of meat obtained from the animal.
2. An animal feed according to claim 1 which is swine or calf feed.
3. A method of improving the WHC of meat obtained from an animal comprising feeding an animal feed supplemented with 25-hydroxyvitamin D3 in an amount sufficient to improve WHC of the resulting meat.
4. A method according to Claim 3 wherein the animal is a pig or calf.
5. A method of reducing drip losses in pork meat by administering 25-hydroxy vitamin D3 to growing/fattening pigs.
6. Feed for swine which reduces drip loss in the meat, comprising 25-hydroxy vitamin D3.
7. Feed according to Claim 5 which comprises about 25-75 μg/kg, preferably about 40 to 60 μg/kg of 25-hydroxyvitamin D3 and more preferably about 50 μg/kg of 25- hydroxyvitamin D3.
8. A vitamin pre-mix which comprising 25-OH vitamin D3 can be mixed with feed, wherein the amount of 25-OH Vitamin D3 in the finished feed is from about25-75 μg/kg, preferably about 40-60 μg/kg of 25-hydroxyvitamin D3 and more preferably 50 μg/kg of 25-hydroxyvitamin D3.
PCT/EP2009/057069 2008-06-19 2009-06-09 Composition for the reduction of drip losses in pork WO2009153188A1 (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
US12/999,753 US20110166111A1 (en) 2008-06-19 2009-06-09 Composition for the reduction of drip losses in pork
ES09765768.8T ES2441582T3 (en) 2008-06-19 2009-06-09 Use of 25-hydroxyvitamin D3 to reduce the loss of meat juice
CN2009801233190A CN102065705B (en) 2008-06-19 2009-06-09 Composition for the reduction of drip losses in pork
EP09765768.8A EP2299842B1 (en) 2008-06-19 2009-06-09 Use of 25-hydroxyvitamin d3 for the reduction of drip losses in meat
JP2011513988A JP5740753B2 (en) 2008-06-19 2009-06-09 Composition for reducing pork broth loss
US14/245,487 US20140221324A1 (en) 2008-06-19 2014-04-04 Composition for the reduction of drip losses in pork

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EP08011134.7 2008-06-19
EP08011134 2008-06-19

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