Method to increase serum levels of vitamins in animals including humans

A method to increase blood levels in animals, including humans, of Vitamin D comprising the steps of:

• administering at a first time Vitamin D to said animal via the nasal pharynx, wherein said animal has a first blood level of Vitamin D at said first time;
• obtaining a second blood level of Vitamin D at a second time, wherein the difference between said second time and said first time is about 6 hours, and wherein said second blood level is greater than said first blood level, and wherein the difference between said second blood level and said first blood level is greater than about 0.90 nmol/L per milligram of Vitamin D administered.

A method to increase blood levels in animals, including humans, of Vitamin D comprising the steps of:

• administering at a first time Vitamin D to said animal via the nasal pharynx, wherein said animal has a first blood level of Vitamin D at said first time;
• obtaining a second blood level of Vitamin D at a second time, wherein the difference between said second time and said first time is about 6 hours, and wherein said second blood level is about 3 times said first blood level;
• obtaining a third blood level of Vitamin D at a third time, wherein the difference between said third time and said first time is about 24 hours, and wherein said third blood level is about 4.7 times said first blood level.

A method for improving meat tenderness derived from an animal post-mortem, comprising the steps of:

• administering to said animal Vitamin D via the nasal pharynx at a first time prior to harvest, wherein said animal has a first blood level of Vitamin D at said first time;
• obtaining a second blood level of Vitamin D in said animal just prior to harvest, wherein said second blood level is greater than said first blood level, and wherein the difference between said first time and said harvest is less than about 6 hours.

A method to increase blood levels in animals, including humans, of one or more vitamins, comprising the steps of:

• administering at a first time a first vitamin to said animal via the buccal cavity, wherein said animal has a first blood level of said first vitamin at said first time;
• obtaining a second blood level of said first vitamin at a second time, wherein said second blood level is greater than said first blood level, and wherein the difference between said second time and said first time is about 6 hours.

A method for improving meat tenderness derived from an animal post-mortem, comprising the steps of:

• administering to said animal Vitamin D via the buccal cavity at a first time prior to harvest, wherein said animal has a first blood level of Vitamin D at said first time;
• obtaining a second blood level of Vitamin D in said animal just prior to harvest, wherein said second blood level is greater than said first blood level, and wherein the difference between said first time and said harvest is less than about 6 hours.