Enhanced vitamin D content of chicken by UVB bio-enrichment does not influence sensory evaluation.
E.J. Rosbotham1, C.I.R. Gill1, E.J. McDonald2, W.C. McRoberts3, N. Rainey3, R. Loy3, H.R. Neill1, U. O’Neill4, S. Smyth5, A. Burns6 and L.K. Pourshahidi1
1Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, UK, 2Devenish Nutrition Ltd, Belfast, UK, 3Agri-Food and Biosciences Institute, Belfast, UK, 4Karro Food Group, Cookstown, UK, 5John Thompsons and Sons, Belfast, UK, 6Ulster Business School, Department of Hospitality and Tourism Management, Coleraine, UK.
Bio-enrichment practices such as animal UVB exposure effectively enhances vitamin D content of meat(1). Consumers may favour vitamin D bio-enriched products owing to the natural appeal of production(2), but changes in sensory characteristics should be minimised to ensure consumer acceptability (3). This study aimed to 1) investigate daily UVB exposure [PK1] on vitamin D metabolites in chicken meat, and; 2) to determine sensory evaluation of UVB bio-enriched chicken goujons compared to control goujons.
Ross 308 broiler chickens were exposed daily to UVB exposure (n=30) or control (no UVB) (n=30) for 6 weeks prior to slaughter. Samples of cooked bio-enriched and control chicken meat (50g) were retained for analysis. The remaining meat was minced and used to prepare two batches of goujons (bio-enriched and control) with the addition of salt, garlic and onion powder. Meat was formed and shaped into goujons, coated in batter, breadcrumbs, and fried in rapeseed oil (180°C, 1.4mins). Prepared goujons were frozen prior to sensory evaluation. [PK2] Consenting adults (n=50) aged 18-65 years were recruited. Chicken goujons were oven roasted (180°C) until an internal temperature of 75°C was reached. Participants were presented with a trio of goujons (n=1 bio-enriched; n=2 control) each randomized by a three-digit code. Participants were asked to rate five hedonic sensory parameters; appearance, aroma, taste, texture, and overall liking rated from 1-10 (1, extremely dislike; 10, extremely like) for each goujon. Vitamin D3 and 25(OH)D3 (µg/kg), were analysed in cooked chicken meat and goujons by LC-MS/MS. Vitamin D activity was defined as: [vitamin D3+ (25(OH)D3 x 5)](4).
Daily UVB exposure of chickens resulted in a significant increase in mean ± SD vitamin D3 in cooked chicken meat compared to control (3.0 ± 0.9 µg/kg vs. 2.1 ± 0.6 µg/kg, P<0.001). No significant difference was observed for 25(OH)D3 and vitamin D activity between groups (both P>0.05). Bio-enriched chicken goujons demonstrated a significant increase in vitamin D3 (1.2 ± 0.1 µg/kg vs. 0.8 ± 0.1 µg/kg, P<0.001) and a significant increase in vitamin D activity (6.8 ± 0.3 µg/kg vs 6.4 ± 0.2 µg/kg, P<0.05). There was no difference in 25(OH)D3 concentrations between the two types of goujons (P=0.894). Sensory evaluation revealed mean hedonic scores ranged from 6.8-7.8 and observed no difference across all parameters; appearance, aroma, taste, texture, and overall liking between UVB bio-enriched and control goujons (P>0.05).
Ross 308 broiler chickens exposed short-term to UVB light significantly increased vitamin D3 metabolites in cooked chicken and bio-enriched goujons. UVB bio-enrichment did not impact hedonic sensory analysis in chicken goujons, and similar levels of consumer acceptability indicate this may be a feasible strategy to increase vitamin D dietary sources for consumers. Future qualitative research is warranted to further explore market potential of vitamin D bio-enriched products.
Acknowledgements
This study was funded by the Agri-Food Quest Competence Centre (AFQCC), supported by Devenish Nutrition Limited and conducted in collaboration with Agri-Food and Bioscience Institute (AFBI). The first author is in receipt of a Department of Agricultural and Rural Affairs (DAERA) PhD studentship. Ethical approval was granted by Ulster University School of Biomedical Sciences Research Ethics Filter Committee (FCBMS-21-114-A).
References
1)  Neill, H.R et al. (2021) Crit Rev Food, 1-17.
2)  Duffy SK, Kelly AK, Rajauria G et al. (2018) CAB Reviews 13(045), 1-11.
3)  Buttriss J.L & Lanham-New S.A (2020) Nutr. Bull. 45(2) 115-122.
4)  Cashman, K (2012) Food Nutr Res, 56, 1–810

Enhanced vitamin D content of chicken by UVB bio-enrichment does not influence sensory evaluation.
E.J. Rosbotham1, C.I.R. Gill1, E.J. McDonald2, W.C. McRoberts3, N. Rainey3, R. Loy3, H.R. Neill1, U. O’Neill4, S. Smyth5, A. Burns6 and L.K. Pourshahidi1
1Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, UK, 2Devenish Nutrition Ltd, Belfast, UK, 3Agri-Food and Biosciences Institute, Belfast, UK, 4Karro Food Group, Cookstown, UK, 5John Thompsons and Sons, Belfast, UK, 6Ulster Business School, Department of Hospitality and Tourism Management, Coleraine, UK.
Bio-enrichment practices such as animal UVB exposure effectively enhances vitamin D content of meat(1). Consumers may favour vitamin D bio-enriched products owing to the natural appeal of production(2), but changes in sensory characteristics should be minimised to ensure consumer acceptability (3). This study aimed to 1) investigate daily UVB exposure [PK1] on vitamin D metabolites in chicken meat, and; 2) to determine sensory evaluation of UVB bio-enriched chicken goujons compared to control goujons.
Ross 308 broiler chickens were exposed daily to UVB exposure (_n_=30) or control (no UVB) (_n_=30) for 6 weeks prior to slaughter. Samples of cooked bio-enriched and control chicken meat (50g) were retained for analysis. The remaining meat was minced and used to prepare two batches of goujons (bio-enriched and control) with the addition of salt, garlic and onion powder. Meat was formed and shaped into goujons, coated in batter, breadcrumbs, and fried in rapeseed oil (180°C, 1.4mins). Prepared goujons were frozen prior to sensory evaluation. [PK2] Consenting adults (_n_=50) aged 18-65 years were recruited. Chicken goujons were oven roasted (180°C) until an internal temperature of 75°C was reached. Participants were presented with a trio of goujons (_n_=1 bio-enriched_; n_=2 control) each randomized by a three-digit code. Participants were asked to rate five hedonic sensory parameters; appearance, aroma, taste, texture, and overall liking rated from 1-10 (1, extremely dislike; 10, extremely like) for each goujon. Vitamin D3 and 25(OH)D3 (µg/kg), were analysed in cooked chicken meat and goujons by LC-MS/MS. Vitamin D activity was defined as: [vitamin D3+ (25(OH)D3 x 5)](4).
Daily UVB exposure of chickens resulted in a significant increase in mean ± SD vitamin D3 in cooked chicken meat compared to control (3.0 ± 0.9 µg/kg vs. 2.1 ± 0.6 µg/kg, P<0.001). No significant difference was observed for 25(OH)D3 and vitamin D activity between groups (both P>0.05). Bio-enriched chicken goujons demonstrated a significant increase in vitamin D3 (1.2 ± 0.1 µg/kg vs. 0.8 ± 0.1 µg/kg, P<0.001) and a significant increase in vitamin D activity (6.8 ± 0.3 µg/kg vs 6.4 ± 0.2 µg/kg, P<0.05). There was no difference in 25(OH)D3 concentrations between the two types of goujons (P=0.894). Sensory evaluation revealed mean hedonic scores ranged from 6.8-7.8 and observed no difference across all parameters; appearance, aroma, taste, texture, and overall liking between UVB bio-enriched and control goujons (P>0.05).
Ross 308 broiler chickens exposed short-term to UVB light significantly increased vitamin D3 metabolites in cooked chicken and bio-enriched goujons. UVB bio-enrichment did not impact hedonic sensory analysis in chicken goujons, and similar levels of consumer acceptability indicate this may be a feasible strategy to increase vitamin D dietary sources for consumers. Future qualitative research is warranted to further explore market potential of vitamin D bio-enriched products.
Acknowledgements
This study was funded by the Agri-Food Quest Competence Centre (AFQCC), supported by Devenish Nutrition Limited and conducted in collaboration with Agri-Food and Bioscience Institute (AFBI). The first author is in receipt of a Department of Agricultural and Rural Affairs (DAERA) PhD studentship. Ethical approval was granted by Ulster University School of Biomedical Sciences Research Ethics Filter Committee (FCBMS-21-114-A).
References
1)  Neill, H.R _et al._ (2021) _Crit Rev Food_, 1-17.
2)  Duffy SK, Kelly AK, Rajauria _G et al._ (2018) _CAB Reviews_ 13(045), 1-11.
3)  Buttriss J.L & Lanham-New S.A (2020) _Nutr. Bull._ 45(2) 115-122.
4)  Cashman, K (2012) _Food Nutr Res_, 56, 1–810

Enhanced vitamin D content of chicken by UVB bio-enrichment does not influence sensory evaluation

Modern nutrition science is young: It is less than one century since the first vitamin was isolated in 1926. Nutrition science stands upon research conducted by academia, the private sector, and nongovernmental organisations, often in collaboration across these sectors. Its evidence base is of fundamental importance to the solving of current challenges and complexities, optimising outcomes, and the prevention of harm.

In order to remain relevant, nutrition science must address the global challenges, including ensuring nutrition security for all, in line with the UN Sustainable Development Goals and in the context of the post-COVID era. It is timely to take stock and consider how nutrition science must move forward.

The conference is designed integrate three symposium sessions which will commence with reflection on historical exemplars of nutrition achievements, then moving the discussion to current challenges which face the discipline and will culminate in scoping the outlook for nutrition science going forward.