![]() Vitamin D3, vitamin D2, 25‐hydroxyvitamin D3 and 25‐hydroxyvitamin D2 constitute the vitamin D activity in foods. Vitamin D content in liquid egg products can be tailored by adjusting the UVB dose, however further research is needed. However, the European maximum for vitamin D in feed for layers at 80 μg/kg limits the beneficial effect. Feed can provide higher levels of vitamin D in eggs than UVB exposure of the hens. Within the linear range a maximum of 20 μg/100 g yolk was obtained with feed contain 617.5 μg/kg feed. An inter-trial linear relationship between vitamin D3 in feed and vitamin D3 in eggs was found. Naturally enhanced eggs can contribute to increased vitamin D intake. There are three ways to naturally enhance the vitamin D content in eggs: feeding more vitamin D3/25(OH)D3 to the hens, exposing the hens to UVB and exposing liquid egg products to UVB. Review of production methods to naturally enhance eggs with vitamin D, and discussion of the perspectives of vitamin D enhanced eggs as part of the strategy to increase the dietary intake of vitamin D. Eggs is once again considered part of a healthy varied diet and eggs contain a wide range of micro nutrients including vitamin D. ![]() A way to increase the vitamin D intake is to fortify a broader range of foods or by increasing the natural vitamin D content in food sources that already contain vitamin D. It is estimated that on annual basis 40% of the European population is either vitamin D insufficient/deficient. ![]()
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