Biological availability of iron found in fish-meals
| Autor: | Olaf R. Brækkan, Torleif Soevik, Johannes Opstvedt |
|---|---|
| Rok vydání: | 1981 |
| Předmět: |
Ferrous sulphate
Nutrition and Dietetics biology Iron digestive oral and skin physiology Capelin Mackerel Iron Deficiencies Contamination biology.organism_classification Animal Feed Iron source Fish Products Increased iron Animals Fish Food science Chickens Agronomy and Crop Science Food Science Biotechnology Biological availability |
| Zdroj: | Journal of the Science of Food and Agriculture. 32:1063-1068 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.2740321104 |
| Popis: | Samples of uncontaminated meals produced in the laboratory from capelin and mackerel were found to contain about 70 and 90 mg iron kg−1, respectively. Commercially produced fish-meals were contaminated to a varying degree by iron from the processing equipment. The increased iron content in commercial meals may represent an important nutritional iron source. In experiments with chicks, the biological availability of the iron in fish-meals was found to depend on the total amount present. Compared with iron given as ferrous sulphate, the ‘fish-iron’ was found to be about 70% available, whereas the ‘contaminating iron’ derived from the processing equipment during production showed considerably lower availability, varying from 22 to 52%, depending on the factory. |
| Databáze: | OpenAIRE |
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