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5维生素DMattila等(1999,2004)使用小麦和大麦型饲料研究鸡蛋强化维生素D的效果。在他们早先的研究中,每kg基础日粮含有1 064 IU的维生素D3,试验日粮中添加维生素D3,使每kg饲料中额外提供2 496和8 640IU的维生素D3。经过6周的试验后,蛋黄中维生素D3的浓度相应为1.4、3.4和23 mcg/100 g蛋黄,25-羟基胆钙化醇的浓度相应为0.5、1.0和1.5 mcg/100 g蛋黄。如果将胆钙化醇的值转换为IU,一枚含有16 g蛋黄的大蛋中含有9、22和147 IU的维生素D3。在他们后来的研究中,
5 Vitamins DMattila et al. (1999, 2004) studied the effect of egg-strengthening vitamins D using wheat and barley diets. In their previous study, 1,064 IU of vitamin D3 was included per kg of basal diet and vitamin D3 was added to the test diet to provide an additional 2 496 and 8 640 IU of vitamin D3 per kg of feed. The concentration of vitamin D3 in the egg yolk corresponds to 1.4, 3.4 and 23 mcg / 100 g of egg yolk after 6 weeks of testing and the concentration of 25-hydroxycholecalciferol corresponds to 0.5, 1.0 and 1.5 mcg / 100 g of egg yolk, respectively. If the value of cholecalciferol is converted to IU, a large egg containing 16 g of egg yolk contains 9, 22 and 147 IU of vitamin D3. In their later study,