Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts

The contents of vitamin D3 and its metabolically active metabolite 25-hydroxyvitamin D3 (25OHD3) were examined by HPLC in different parts of four common raw pork cuts (loin boneless, leg inside, thin belly, neck) and in cooked meat (loin boneless). In whole raw pork cuts, varying in fat content from 2.2 to 26.5 g/100 g, concentrations of vitamin D3 from 0.05 to 0.21 μg/100 g were measured. Pork cuts also contained significant amounts of 25OHD3, from 0.07 to 0.14 μg/100 g. Further, the study demonstrated that most of the vitamin D3 and 25OHD3 is located in the fatty tissues, and that rind, despite its limited fat content, has a high concentration of vitamin D3 and 25OHD3. Cooking increased vitamin D3 and 25OHD3 calculated per 100 g of tissue in all parts and in the whole cut (in whole cuts in raw and cooked meat, respectively: vitamin D3: 0.15 (0.08–0.24) μg/100 g and 0.18 (0.11–0.28) μg/100 g; P=0.33; 25OHD3: 0.09 (0.06–0.18) μg/100 g and 0.13 (0.10–0.18) μg/100 g; P=0.02); however, correcting for differences in dry matter content, ameliorated all significant differences. 25OHD3 has a higher (from 1.5 to 5 times) biological activity than vitamin D3. Meat 25OHD3 contributes significantly to vitamin D activity. Food databases should include concentrations of both vitamin D and 25OHD.