Effect of production system, supermarket and purchase date on the vitamin D content of eggs at retail

Guo, J., Kliem, K. E. ORCID: https://orcid.org/0000-0002-0058-8225, Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Givens, D. I. ORCID: https://orcid.org/0000-0002-6754-6935 (2017) Effect of production system, supermarket and purchase date on the vitamin D content of eggs at retail. Food Chemistry, 221. pp. 1021-1025. ISSN 0308-8146 doi: 10.1016/j.foodchem.2016.11.060

Abstract/Summary

The vitamin D content of eggs from three retail outlets was measured over five months to examine the effects of production system (organic vs. free range vs. indoor), supermarket and purchase date on the concentration of vitamin D3 and 25-hydroxyvitamin D3. Results demonstrated a higher vitamin D3 concentration in free range (57.2 ± 3.1 μg/kg) and organic (57.2 ± 3.2 μg/kg) compared with indoor (40.2 ± 3.1 μg/kg) (P < 0.001), which was perhaps related to increased vitamin D synthesis by birds having more access to sunlight, while 25-hydroxyvitamin D3 concentration was higher (P < 0.05) only in organic eggs. The interaction (P < 0.05) between system and supermarket for both forms of vitamin D may relate to some incorrect labelling. Concentration of 25-hydroxyvitamin D3 was higher (P < 0.05) in July and September than in August. The results indicate variations in vitamin D concentrations in eggs from different sources, thus highlighting the importance of accurate labelling.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/68226
Identification Number/DOI	10.1016/j.foodchem.2016.11.060
Refereed	Yes
Divisions	Interdisciplinary Research Centres (IDRCs) > Institute for Food, Nutrition and Health (IFNH) Life Sciences > School of Agriculture, Policy and Development > Department of Animal Sciences > Animal, Dairy and Food Chain Sciences (ADFCS)- DO NOT USE
Uncontrolled Keywords	Vitamin D3; 25-Hydroxyvitamin D3; Eggs
Publisher	Elsevier
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