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.

► Little information on effect of UV radiation and latitude on vitamin D content of meat.
► Lamb and beef from 34° S (Sydney), 17° S (Queensland), and 41.06° S (Tasmania) analysed by LC–IT-MS.
► Australian red meat comparable in vitamin D to other countries.
► Fat from cattle from low latitude was higher in vitamin D than fat from high latitude.
► Lean tissue not affected by latitude.