The effect of iodine from iodine-enriched alga Chlorella spp. on the pork iodine content and meat quality in finisher pigs

Logo poskytovatele

Varování

Publikace nespadá pod Filozofickou fakultu, ale pod Přírodovědeckou fakultu. Oficiální stránka publikace je na webu muni.cz.
Autoři

BANOCH Tomas SVOBODA Martin KUTA Jan SALAKOVA Alena FAJT Zdeněk

Rok publikování 2012
Druh Článek v odborném periodiku
Časopis / Zdroj Acta veterinaria (Brno)
Fakulta / Pracoviště MU

Přírodovědecká fakulta

Citace
Doi http://dx.doi.org/10.2754/avb201281040339
Obor Choroby a škůdci zvířat, veterinární medicin
Klíčová slova Pigs; potassium iodide; iodine enriched alga; serum; thyroid gland; muscle; iodine concentration
Popis 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.
Související projekty:

Používáte starou verzi internetového prohlížeče. Doporučujeme aktualizovat Váš prohlížeč na nejnovější verzi.