The effect of iodine from iodine-enriched alga Chlorella spp. on the pork iodine content and meat quality in finisher pigs
| Authors | |
|---|---|
| Year of publication | 2012 |
| Type | Article in Periodical |
| Magazine / Source | Acta veterinaria (Brno) |
| MU Faculty or unit | |
| Citation | |
| Doi | http://dx.doi.org/10.2754/avb201281040339 |
| Field | Animal diseases, veterinary medicine |
| Keywords | Pigs; potassium iodide; iodine enriched alga; serum; thyroid gland; muscle; iodine concentration |
| Description | The aim of the study was to evaluate the effects of iodine from iodine-enriched alga Chlorella spp. on the iodine content in pork and on meat quality traits in finisher pigs. Experimental feed mixtures were fed for a period of 3 months before slaughter. In group A (n = 12), the experimental feed mixture was supplemented with 2 mg I/kg in the form of iodine from iodine-enriched freshwater alga Chlorella spp. The experimental feed mixture for pigs in group B (n = 12) was supplemented with 2 mg I/kg in the form of KI. Group C (n = 12) was the control group without supplementation. Compared to KI, the use of the algal iodine resulted in significantly higher (P < 0.05) iodine concentrations in the thyroid, serum and muscle tissue. No differences between the two groups were found in the meat quality traits. It is concluded that iodine from iodine-enriched Chlorella spp. is retained in muscle tissue in a higher extent than inorganic KI. Nevertheless, iodine concentrations in the meat are still low to be considered as a relevant iodine source for human nutrition. |
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