Effects of dietary supplementation of vitamins D(3) and E on quality characteristics of pigs and longissimus muscle antioxidative capacity

The effects of addition of vitamin D₃ and vitamin E to pig diets on blood plasma calcium concentration, meat quality (longissimus muscle) and antioxidative capacity were investigated. Two treatments consisted of supplementation with vitamin D₃ (500,000 IU/d) for 5 days separately (group D) and a combination of vitamin E (500 mg α-tocopheryl acetate/kg diet) for 30 days and vitamin D₃ (500,000 IU/d) for 5 days (group D + E) to growing-finishing pigs before slaughter. Pigs fed with vitamin D₃ had higher (P < 0.01) plasma calcium concentration compared with control pigs. Dietary supplementation of vitamin E significantly (P < 0.05) increased the concentration of α-tocopherol in meat (longissimus muscle). Vitamin D₃ supplementation resulted in higher (P = 0.07) a^∗ values of loin chops at 5 days of storage. Vitamin D₃ and vitamin E supplementation did not affect other meat quality characteristics or tenderness (quantified by Warner–Bratzler shear force). Antioxidative capacity (measured as MDA production after incubation of longissimus muscle homogenates with Fe²⁺/ascorbate) was improved by vitamin E and partly by vitamin D₃ supplementation.     

The efficacy of a vitamin D(3) metabolite for improving the myofibrillar tenderness of meat from Bos indicus cattle

The influence of a once only administration of a metabolite of vitamin D₃ (HY · D^®-25-hydroxy vitamin D₃) on myofibrillar meat tenderness in Australian Brahman cattle was studied. Ninety-six Brahman steers of three phenotypes (Indo-Brazil, US and US/European) and with two previous hormonal growth promotant (HGP) histories (implanted or not implanted with Compudose^®) were fed a standard feedlot ration for 70 d. Treatment groups of 24 steers were offered daily 10 g/head HY · D^® (125 mg 25-hydroxyvitamin D₃) for 6, 4, or 2 d before slaughter. One other group of 24 steers was given the basal diet without HY · D^®. Feed lot performance, blood and muscle samples and carcass quality data were collected at slaughter. Calcium, magnesium, potassium, sodium, iron and Vitamin D₃ metabolites were measured in plasma and longissimus dorsi muscle. Warner–Bratzler (WB) shear force (peak force, initial yield) and other objective meat quality measurements were made on the longissimus dorsi muscle of each steer after ageing for 1, 7 and 14 d post-mortem at 0–2 °C.     

Influence of dietary vitamin C and selenium,alone and in combination,on the composition and oxidative stability of meat of broilers

Information on the combined effect of dietary vitamin C and Se on the composition and oxidative stability of meat of broilers is not available in the literature. In the present experiment, male broiler chickens were fed a maize–wheat–soya diet supplemented with vitamin C at 280 and 560 mg/kg of diet, and Se (sodium selenite or selenised yeast; Se) at 0.3 mg/kg for 5 weeks. After slaughter, samples of thigh meat were analysed. The supplementation of diets with vitamin C or Se increased the protein concentration of the meat at the expense of fat. Vitamin C supplementation increased the vitamin C content of the meat in a dose-dependent manner and decreased the vitamin A concentration in the meat of broilers fed diets with sodium selenite or without a Se supplement. In the meat of the broilers that were fed these diets, the vitamin C decreased the lipid oxidation in meat that was stored for 5 days. No sparing effect of vitamin C was apparent on the amount of vitamin E in the meat. Selenised yeast was more effective in the enrichment of meat with Se than was selenite. Both Se sources increased the activity of glutathione peroxidase and the oxidative stability of the meat.     

Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage

The objectives of the study were to investigate the effects of dietary fat (6% soya oil or rapeseed oil or tallow), together with tocopheryl acetate at either a basal (30 ppm) or a supplemented (400 ppm) level for 16 weeks on lipid and protein oxidation, including myoglobin, during refrigerated storage of turkey muscles. When turkeys were fed tallow in particular, vitamin E supplementation improved the vitamin E status of the muscles. Vitamin E supplementation significantly delayed lipid oxidation measured by TBARS, whatever the dietary fat. TBARS were highest in meat from animals fed soya oil. Vitamin E supplementation had no positive effect on colour stability of meat during refrigerated storage. Feeding soya oil induced significantly higher oxidation of proteins (carbonyl content) than rapeseed oil or tallow and vitamin E supplementation induced a slight decrease in carbonyl content at day 9 of storage for M. sartorius. SH content was significantly higher in vitamin E supplemented M. sartorius and M. pectoralis than in controls.     

The influence of latitude on the concentration of vitamin D3 and 25-hydroxy-vitamin D3 in Australian red meat

There is little information on the vitamin D content of Australian red meat or on the possible influence of latitude on this content. To determine the content of vitamin D₃ and 25-hydroxy-vitamin D₃ (25OHD₃), lamb and beef were analysed from 34° S with LC–IT-MS. To investigate the possible influence of latitude on vitamin D in meat, the lean meat and fat from five cuts of beef were analysed from 17° S and 41° S. Lamb contained 0.10 μg vitamin D₃/100 g and 0.20 μg 25OHD₃/100 g lean meat, while beef contained 0.12 μg vitamin D₃ and 0.27 μg 25OHD₃/100 g (lean meat). Latitude had no effect on the vitamin D₃ (P = 0.21) or 25OHD₃ (P = 0.29) content of lean beef, but fat from cattle in the 17° S latitude group contained significantly higher (P < 0.01) concentrations of vitamin D₃ than fat from the 41° S group of cattle.     

Vitamin E levels,thiobarbituric acid test and sensory evaluation of breast muscles from broilers fed α‐tocopheryl acetate‐ and β‐carotene‐supplemented diets

The objective of this study was to investigate the effect of dietary α‐tocopheryl acetate and β‐carotene supplementation on lipid oxidation of breast meat from broilers fed lard as the fat source. Supplementation of broilers with 100 mg kg^?1 α‐tocopheryl acetate increased the vitamin E levels in raw breast samples significantly (p < 0.05), whereas the presence of 1.5 mg kg^?1 dietary β‐carotene tended to decrease vitamin E deposition. The presence of vitamin E delayed lipid oxidation significantly, but thiobarbituric acid values of samples from broilers fed the β‐carotene‐supplemented diet did not differ from those of control samples. Vitamin E reduced sensory meat rancidity, whilst vitamin E, β‐carotene and their combination modified meat texture. The results show the effectiveness of dietary α‐tocopheryl acetate supplementation in protecting broiler meat against lipid oxidation. Copyright © 2004 Society of Chemical Industry     

Effect of Cooking Method,Distiller's Grains,and Vitamin E Supplementation on the Vitamin Content of Value Cuts from Beef Steers Fed Wet Distiller's Grains and Solubles and Supplemental Vitamin E

ABSTRACT: Vitamin E, thiamin, riboflavin, niacin, vitamin B₆, and vitamin B₁₂ concentrations of flat iron steaks and petite tenders from steers fed finishing rations containing 0% and 40% corn wet distiller's grains and solubles (WDGS) with and without supplemental vitamin E were determined. Feeding treatment groups were: 0% WDGS with basal vitamin E, 0% WDGS with supplemental vitamin E (500 IU daily), 40% WDGS with basal vitamin E, and 40% WDGS and supplemental vitamin E. Cattle can be fed 40% WDGS diets more economically than corn diets. The incorporation of 40% WDGS, with and without vitamin E, was hypothesized to have little effect on the vitamin concentrations of these value meat cuts. Flat iron steaks and petite tenders were broiled and/or grilled to 70 °C internal temperature. Mean cooking yields ranged from 68.7% to 78.2%. The majority of the vitamin concentrations of broiled and of grilled meat were significantly different (P < 0.05) from that of raw meat. Vitamin E concentrations of raw and cooked meat from steers that received supplemental vitamin E were significantly higher (P < 0.05) than those fed basal vitamin E. Significant differences in thiamin, riboflavin, vitamin B₆, and vitamin B₁₂ concentrations in raw flat iron steaks and in vitamin B₆ in raw petite tenders were observed by WDGS. Thiamin, vitamin B₆, and vitamin B₁₂ concentrations of broiled flat iron steaks were significantly different (P < 0.05) than grilled. A few differences in vitamin concentrations of the flat iron steaks and petite tenders were observed by WDGS, vitamin E supplementation, and cooking treatments, but most of the vitamin concentrations were statistically similar.     

Effect of Vitamin D3 Fortification and Saskatoon Berry Syrup Addition on the Flavor Profile,Acceptability, and Antioxidant Properties of Rooibos Tea (Aspalathus linearis)

The unique characteristics and healthful reputation of caffeine‐free rooibos tea (RT) make it an ideal carrier for vitamin D₃ supplementation, and a potential base for the addition of Saskatoon berry syrup (SBS), a natural flavor additive. The objective of this study was to determine the effect of vitamin D₃ fortification and SBS addition on the flavor profile, consumer acceptability, and antioxidant properties of RT. Six formulations (RT, RT with SBS, RT with SBS and vitamin D₃, RT with vitamin D₃, green tea [GT], and GT with SBS) were evaluated by 12 trained panelists and 114 consumers. The formulations were also assessed for antioxidant capacity, physical characteristics, and untargeted phytochemical content. Sensory results revealed that the mean intensity values for berry and sweet attributes were significantly higher (P < 0.05) while bitter and astringent attributes were significantly lower when SBS was added to RT samples compared to those without syrup. Acceptability of flavor, aftertaste, and overall acceptability were also significantly higher for the RT with SBS. The addition of SBS to RT significantly increased the antioxidant capacities which may increase the related health benefits of RT. SBS contributed several polyphenols, particularly flavonoids, to the tea. Vitamin D₃ added to RT formulations did not significantly affect the sensory attributes, acceptability, or antioxidant content. For the development of a functional vitamin D₃ fortified iced‐tea beverage that can be consumed as part of the daily diet, SBS could be a favorable flavoring additive that may provide additional health benefits.     

Conversion of Provitamin D3 to Vitamin D3 by Monochromatic Ultraviolet Rays in Fish Dark Muscle Mince

To determine whether the photochemical conversion of provitamin D₃ is possible in fish meat, the dark muscle of skipjack was irradiated with monochromatic ultraviolet rays (peak, 305 nm; range, 280–360 nm) under various conditions of both time of exposure and strength of light. The vitamin D₃ and provitamin D₃ content were analyzed by HPLC. The vitamin D₃ content increased, and the provitamin D₃ content decreased with 20W light at a distance of 50 cm. The conversion was at a maximum 15 hr after the start of irradiation and about 20% of the provitamin D₃ changed to vitamin D₃     

Effects of tomato pomace supplementation on carcass characteristics and meat quality of fattening rabbits

The aim of this study was to determine how a feeding plan characterized by different levels of tomato pomace (TP) supplementation influences the carcass characteristics, the chemical, physical and sensorial characteristics of rabbit meat. 144 weaned crossbred rabbits were divided into three groups of 48 each. The first group was fed a basal diet without TP, while the other two groups were fed the basal diet after replacing part of the diet with TP at 3% and 6%, respectively. There was a significant difference between the experimental groups in terms of live and carcass weights. The meat of rabbits fed on a 6% TP diet exhibited higher yellowness (b*) and Chroma values when compared to others. The saturated fatty acid content in the longissimus dorsi muscle and perirenal fat decreased significantly with increasing TP inclusion, while polyunsaturated fatty acids increased. Furthermore, our results indicate that a diet integrated with 6% TP could influence positively the overall preference of cooked meat.     

Effects of feeding regimen and chilled storage on water‐holding capacity,colour stability,pigment content and oxidation in red deer (Cervus elaphus) meat

The effects of feeding regimen on carcass characteristics, meat colour and lipid stability, pigment content and water‐holding capacity of M. longissimus were studied in 16 male red deer. All animals were farm raised; eight were grazing pasture and eight were fed a pelleted commercial feed mixture for 10 weeks prior to slaughter. The pellet‐fed deer had significantly higher live weight, carcass weight, dressing yield (g kg^?1) and fat content than the pasture group. Carcasses from the pellet‐fed deer had higher temperatures over 0–10 h post mortem than carcasses from the grazing animals, probably due to an insulating fat cover. Ultimate pH values were lowest in meat from the pellet‐fed deer. The meat from the grazing deer had significantly better colour stability at 1 day post‐slaughter and after 1, 3 and 6 weeks of refrigerated storage (?1.5 °C) in vacuum bags. After 3, 6 and 12 weeks of refrigerated storage the meat from the pellet‐fed deer had significantly higher drip loss. No difference was found in the amount of oxidation products (thiobarbituric reactive substances, TBARS) when comparing the treatment groups, although the amount of TBARS increased during storage. Muscle pigment content was significantly higher in grazing deer than in the pellet‐fed group. It was not possible to confirm a correlation between lipid and pigment oxidation in the meat, and the pigment content of the meat samples did not seem to have an influence on colour stability or oxidation product formation. Copyright © 2005 Society of Chemical Industry     

Effects of supplements of folic acid, vitamin B12, and rumen-protected methionine on whole body metabolism of methionine and glucose in lactating dairy cows

The present experiment was undertaken to determine the effects of dietary supplements of rumen-protected methionine and intramuscular injections of folic acid and vitamin B₁₂, given 3 wk before to 16 wk after calving, on glucose and methionine metabolism of lactating dairy cows. Twenty-four multiparous Holstein cows were assigned to 6 blocks of 4 cows each according to their previous milk production. Within each block, 2 cows were fed a diet estimated to supply methionine as 1.83% metabolizable protein, equivalent to 76% of methionine requirement, whereas the 2 other cows were fed the same diet supplemented daily with 18 g of rumen-protected methionine. Within each diet, the cows were administrated either no vitamin supplement or weekly intramuscular injections of 160 mg of folic acid plus 10 mg of vitamin B_12. To investigate metabolic changes at 12 wk of lactation, glucose and methionine kinetics were measured by isotope dilution using infusions of 3[U-¹³C]glucose, [¹³C]NaHCO₃ and 3[1-¹³C,²H₃] methionine. Milk and plasma concentrations of folic acid and vitamin B₁₂ increased with vitamin injections. Supplementary B-vitamins increased milk production from 34.7 to 38.9 ± 1.0 kg/d and increased milk lactose, protein, and total solids yields. Whole-body glucose flux tended to increase with vitamin supplementation with a similar quantitative magnitude as the milk lactose yield increase. Vitamin supplementation increased methionine utilization for protein synthesis through increased protein turnover when methionine was deficient and through decreased methionine oxidation when rumen-protected methionine was fed. Vitamin supplementation decreased plasma concentrations of homocysteine independently of rumen-protected methionine feeding, although no effect of vitamin supplementation was measured on methionine remethylation, but this could be due to the limitation of the technique used. Therefore, the effects of these B-vitamins on lactation performance were not mainly explained by methionine economy because of a more efficient methylneogenesis but were rather related to increased glucose availability and changes in methionine metabolism.     

Effects of prepartum dietary cation-anion difference and source of vitamin D in dairy cows: Vitamin D,mineral, and bone metabolism

Pregnant Holstein cows, 28 nulliparous and 51 parous, were blocked by parity and milk yield and randomly allocated to receive diets that differed in dietary cation-anion difference (DCAD), +130 or ?130 mEq/kg, and supplemented with either calcidiol or cholecalciferol at 3 mg/11 kg of dry matter from 255 d of gestation until parturition. Blood was sampled thrice weekly prepartum, and on d 0, 1, 2, 3, 6, 9, 12, 15, 18, 21, 24, 27, and 30 postpartum to evaluate effects of the diets on vitamin D, mineral and bone metabolism, and acid-base status. Blood pH and concentrations of minerals, vitamin D metabolites, and bone-related hormones were determined, as were mineral concentrations and losses in urine and colostrum. Supplementing with calcidiol increased plasma concentrations of 25-hydroxyvitamin D₃, 3-epi 25-hydroxyvitamin D₃, 25-hydroxyvitamin D₂, 1,25-dihydroxyvitamin D₃, and 24,25-dihydroxyvitamin D₃ compared with supplementing with cholecalciferol. Cows fed the diet with negative DCAD had lesser concentrations of vitamin D metabolites before and after calving than cows fed the diet with positive DCAD, except for 25-hydroxyvitamin D₂. Feeding the diet with negative DCAD induced a compensated metabolic acidosis that attenuated the decline in blood ionized Ca (iCa) and serum total Ca (tCa) around calving, particularly in parous cows, whereas cows fed the diet with positive DCAD and supplemented with calcidiol had the greatest 1,25-dihydroxyvitamin D₃ concentrations and the lowest iCa and tCa concentrations on d 1 and 2 postpartum. The acidogenic diet or calcidiol markedly increased urinary losses of tCa and tMg, and feeding calcidiol tended to increase colostrum yield and increased losses of tCa and tMg in colostrum. Cows fed the diet with negative DCAD had increased concentrations of serotonin and C-terminal telopeptide of type 1 collagen prepartum compared with cows fed the diet with positive DCAD. Concentrations of undercarboxylated and carboxylated osteocalcin and those of adiponectin did not differ with treatment. These results provide evidence that dietary manipulations can induce metabolic adaptations that improve mineral homeostasis with the onset of lactation that might explain some of the improvements observed in health and production when cows are fed diets with negative DCAD or supplemented with calcidiol.     

Carcass fat partitioning and meat quality of Alentejana and Barrosã young bulls fed high or low maize silage diets

This study assessed the effect of breed and diet on carcass composition, particularly fat partitioning, and meat quality in young bulls. An experiment with forty young bulls from two phylogenetically distant Portuguese bovine breeds, Alentejana and Barrosã, fed two diets with different maize silage to concentrate ratios, but isoenergetic and isonitrogenous, was carried out until the animals reached 18 months of age. In the longissimus lumborum muscle, Barrosã bulls fed the low silage diet had the highest intramuscular fat (IMF) content. Bulls fed the low silage diet also had the highest IMF content in the semitendinosus muscle. Diet determined the proportions of total visceral fat and individual fat depots. Under these experimental conditions, it was shown that the genetic background is a major determinant of carcass composition and meat quality, and that the dietary differences studied had limited effect on carcass composition.     

Application of electron‐beam irradiation pasteurization of ground beef,from steers fed vitamin E fortified diets: microbial and chemical effects

The effects of vitamin E supplementation of diets and electron‐beam irradiation (EBI) processing of ground beef patties on microbial and chemical qualities were investigated during 21 days of storage at 4 °C. Oxidative damage to lipids induced by EBI in ground beef patties containing different fat contents was first determined at 3 day intervals throughout a 7 day storage period at 4 °C. Significantly (P ≤ 0.05) higher values for thiobarbituric acid reactive substances (TBARS) were detected in beef patties of higher fat content (ie at 17 and 30%), which was further enhanced by irradiation at 5 kGy. Since lipid oxidation proceeded to a greater extent in beef patties with higher fat levels, ground beef patties of 30% fat were prepared from steers fed basal (diet I) or basal + 500 IU (diet II) of the antioxidant (vitamin E) supplemented diets. Plasma vitamin E concentrations in cattle fed diets I and II were 1.58 ± 0.42 µg ml^?1 and 2.49 ± 0.40 µg ml^?1 respectively. Patties were processed with three doses (2, 5, or 10 kGy) of EBI and compared with non‐irradiated patties. Microbial indices monitored at 3 day intervals included total aerobic plate count, psychrotrophic counts, and total coliform and Escherichia coli counts. Bacterial growth in ground beef patties stored at 4 °C was significantly (P ≤ 0.05) reduced by EBI at 2 kGy dose. Complete inhibition of bacteria occurred at 5 kGy or higher (P ≤ 0.05) dosage of EBI over 21 days of storage at 4 °C. Quality indices monitored at 3 day intervals throughout a 21 day storage (4 °C) study involving 30% fat ground beef patties made from steers fed vitamin E supplemented diets I and II included TBARS and colour. Results indicated that irradiation at the highest dosages was associated with higher (P ≤ 0.05) TBARS values, which in turn corresponded to lower linoleic acid content. With all three levels of irradiation, Hunter a values of beef patties decreased (P ≤ 0.05) significantly. Lipid oxidation was significantly (P ≤ 0.05) retarded in stored beef patties derived from cattle fed vitamin E (diet II). Copyright © 2003 Society of Chemical Industry     

Assessment of the influence of diet on lamb meat oxidation

The effect of pasture- or concentrate-diet on colour stability, lipid oxidation and protein oxidation was measured in lamb meat (M. longissimus dorsi) during refrigerated storage of 7 days under gas permeable film. Lipid and protein oxidation increased rapidly with storage time while evolution of colour parameters exhibited a biphasic curve. Diet had an important effect on lipid oxidation where animals fed concentrate showed higher thiobarbituric reactive substance (TBARS) levels than animals fed pasture-diet. However the nature of diet did not affect protein oxidation or colour parameters of meat. In parallel anti-oxidant status of meat was estimated by measurement of vitamin E content and anti-oxidant enzyme activities while pro-oxidant status was evaluated by haeminic iron, polyunsaturated fatty acid (PUFAs) and glycogen content of muscle. Statistical analysis was performed in order to relate oxidation parameters to pro- and anti-oxidant status of muscle.     

饲喂不同配比油脂饲料对肉鸡肉品质及肌肉中脂肪酸组成的影响

研究日粮中添加不同配比油脂对肉鸡肉品质、肌肉胆固醇含量及脂肪酸组成的影响。选取648只1日龄AA肉鸡,随机分成6组,CON为对照组(饲喂基础日粮),SO为正对照组(日粮中添加豆油),LO为负对照组(日粮中添加猪油),COP、COC、COV组分别在日粮中添加以棕榈油为主的配比油脂、以椰子油为主的配比油脂、多种植物油组成的配比油脂,实验期为42d。结果表明：COP组胸肌24h的滴水损失显著升高(P＜0.05);COC组腿肌烹饪损失显著降低(P＜0.05)。LO组胸肌不饱和脂肪酸/饱和脂肪酸得到提高(P＜0.05);SO、LO、COP、COC组n-3多不饱和脂肪酸含量均得到提高(P＜0.05);SO、COC组n-6多不饱和脂肪酸含量高于CON组(P＜0.05);除COV组外,各组n-6/n-3低于CON组(P＜0.05)。SO组胸肌胆固醇含量低于除LO组外的各组(P＜0.05)。结论：配比油脂组提高了肉鸡肌肉中多不饱和脂肪酸(PUFA)含量,对肉鸡肉品质没有产生不良的影响,豆油组改善了胸肌中脂肪酸比例并降低胆固醇含量,以椰子油为主的配比油脂次之。     

Resveratrol Improves Muscle Atrophy by Modulating Mitochondrial Quality Control in STZ‐Induced Diabetic Mice

1 Scope

In this study, we aim to determine the effects of resveratrol (RSV) on muscle atrophy in streptozocin‐induced diabetic mice and to explore mitochondrial quality control (MQC) as a possible mechanism.

2 Methods and results

The experimental mice were fed either a control diet or an identical diet containing 0.04% RSV for 8 weeks. Examinations were subsequently carried out, including the effects of RSV on muscle atrophy and muscle function, as well as on the signaling pathways related to protein degradation and MQC processes. The results show that RSV supplementation improves muscle atrophy and muscle function, attenuates the increase in ubiquitin and muscle RING‐finger protein‐1 (MuRF‐1), and simultaneously attenuates LC3‐II and cleaved caspase‐3 in the skeletal muscle of diabetic mice. Moreover, RSV treatment of diabetic mice results in an increase in mitochondrial biogenesis and inhibition of the activation of mitophagy in skeletal muscle. RSV also protects skeletal muscle against excess mitochondrial fusion and fission in the diabetic mice.

3 Conclusion

The results suggest that RSV ameliorates diabetes‐induced skeletal muscle atrophy by modulating MQC.     

Vitamin D-like activity in Cestrum diurnum grown in Hyderabad,India

Leaves of Cestrum diurnum grown in Hyderabad, India were tested for vitamin D-like activity in vitamin D-deficient rat and chick and also in rachitic rat models. Vitamin D-dependent serum and bone parameters, and calcium transport by the gut which were altered in vitamin D-deficiency were restored to control levels (ie to the levels found in rats given vitamin D₃ from weanling, 25 IU day^?1) by incorporation of C diurnum leaf powder at a 2% level in the diet. Similarly, in rachitic rats, the extent of new bone calcification was significantly improved either by C diurnum leaf incorporation in the diet or by vitamin D₃ administration. An approximate estimate of the vitamin D-like activity indicated that the plant had about 100000 IU cholecalciferol equivalents kg^?1 dry leaf powder, which is three times higher than the values reported earlier. This may be because of long exposure to sunlight of the plants grown in this part of the world.     

Effects of Vitamin D3‐Enriched Diet on Egg Yolk Vitamin D3 Content and Yolk Quality

A 40‐wk experiment was conducted using Hy‐Line W‐36 laying hens (19‐wk old) to investigate the impact of feeding cholecalciferol‐enriched diets on egg yolk quality. Feeds were enriched with 4 cholecalciferol levels, 9700 (diet 2), 17200 (diet 3), 24700 (diet 4), and 102200 (diet 5) IU/kg feed. The control (diet 1) contained 2200 IU cholecalciferol/kg feed. Eggs from each replicate group of enriched diets were collected daily and the yolks were pooled into 2‐d period during the first 2 wk. During weeks 3, 4, 6, 8, 12, 16, 20, 24, 28, 32, 36, and 40, pooled samples were generated by daily collection of 3 consecutive days of egg production. The cholecalciferol content of egg yolk from the enriched diets increased rapidly during the first 3 wk. The peak cholecalciferol concentrations in egg yolk that occurred at week 3 were 865, 1641, 2411, and 34815 IU/100 g egg yolk (wet basis) from diet 2 to 5. The average cholecalciferol concentration in yolk during weeks 3 to 40 and the deposition rate of cholecalciferol during the first 3 wk were both linearly increased with the dietary cholecalciferol level when the feed contained no more than 24700 IU/kg cholecalciferol. Egg yolk lipid profile (total lipid content, fatty acid composition, phospholipid composition, and unsaponifiables), physical and functional properties (yolk viscosity and emulsifying property), and sensory quality of hard‐boiled egg yolk were not affected by the cholecalciferol enrichment in the feed. Practical Application: A linear dose‐response relationship between dietary vitamin D₃ level and egg yolk vitamin D₃ content was established at relatively low enrichment levels. Such relationship can be used to formulate feed to achieve a target egg vitamin D level. High vitamin D yolk showed no difference from the conventional yolk in other compositional, functional, and sensory properties.