The effect of various iodine supplementations and two different iodine sources on performance and iodine concentrations in different tissues of broilersReport as inadecuate




The effect of various iodine supplementations and two different iodine sources on performance and iodine concentrations in different tissues of broilers - Download this document for free, or read online. Document in PDF available to download.

* Corresponding author 1 ITE - Institute of Animal Nutrition 2 Department of Safety and Quality of Meat 3 Department of Physiology

Abstract : 1. The objective of this study was to determine the influence of iodine I supplementation of feed within the range of the European guidelines, on the performance of broiler chickens and the iodine transfer into different organs and tissues, especially meat. The main emphasis was to assess if broiler meat could be enriched and used as an iodine source in human nutrition. 2. Two experiments were performed, one with KI and one with CaIO32. For each experiment 288 one day old chicks were divided into 4 groups 72 birds - group and fed on diets with staggered iodine supplementations between 0 and 5 mg I-kg feed. The birds were fattened 5 weeks at standard conditions. Six birds per group were slaughtered on the 35th experimental day to take samples of the blood, thyroid gland, liver, pectoral and thigh meat. Fattening and slaughter performance were evaluated. The iodine concentrations were measured via Inductively Coupled Plasma-Mass Spectrometry ICP-MS. The level of statistical significance was P < 0.05. 3. The treatment with iodine did not affect the fattening and slaughter performance of the broiler chickens. In all investigated fractions the iodine concentrations increased significantly with increasing iodine intake of the animals. The lowest iodine concentrations were measured in the meat, while they were considerably higher in blood serum, liver and thyroid gland. Since the iodine content of meat was still low in the highest supplemented group highest median concentration: 67.8 µg I-kg thigh meat, there is no evidence that this could improve iodine supply in human nutrition substantially.

Mots-clés : Life Sciences





Author: Anna S. Roettger - Ingrid Halle - Hubertus Wagner - Gerhard Breves - Gerhard Flachowsky -

Source: https://hal.archives-ouvertes.fr/



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