Hostname: page-component-cd9895bd7-gxg78 Total loading time: 0 Render date: 2024-12-29T19:53:00.794Z Has data issue: false hasContentIssue false
  • English
  • Français

Fe bioavailability from Fe-enriched yeast biomass in growing rats

Published online by Cambridge University Press:  19 September 2011

T. Pirman  and
A. Orešnik
T. Pirman*
Affiliation:
Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Groblje 3, SI-1230 Domžale, Slovenia
A. Orešnik
Affiliation:
Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Groblje 3, SI-1230 Domžale, Slovenia
*
†E-mail: [email protected]
Get access

Abstract

The Fe content in animal feeds is highly variable. The availability of Fe in feeds varies with the feed and the form in which Fe is present. The present study reports the effect of the addition of different concentrations of Fe from yeast biomass on Fe bioavailability and Fe level in rat liver, compared with a diet containing Fe-sulphate (Fe-sulphate) addition (control) and with a diet without any addition of Fe. Male Wistar rats were fed ad libitum for 10 days a diet with different levels of Fe-enriched yeast biomass (20, 35 and 50 mg of Fe), or Fe-sulphate diet (50 mg of Fe) or without Fe addition. Faeces and urine were collected for Fe analyses during the last 5 days of the test period. The results clearly showed a highly significant (P < 0.001) better bioavailability of Fe from Fe-enriched yeast biomass, independent of the level of Fe in the diet. This was on average 36% higher than the availability of Fe from the Fe-sulphate-enriched diet. Liver Fe storage depended on the level of Fe in the diet from yeast biomass. A significantly lower amount of Fe was found to be incorporated in the liver in the group with an inorganic source of Fe (Fe-sulphate) in the diet.

Keywords

FeFe-enriched yeast biomassFe bioavailabilitylaboratory rats
Type
Full Paper
Information
animal , Volume 6 , Issue 2 , 03 January 2012 , pp. 221 - 226
Copyright
Copyright © The Animal Consortium 2011

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Fairweather-Tait, SJ 1987. The concept of bioavailability as it relates to iron nutrition. Nutrition Research 7, 319–325.CrossRefGoogle Scholar
Hallberg, L, Hulten, L, Gramatkovski, E 1997. Fe absorption from the whole diet in the men: how effective is the regulation of iron absorption. American Journal of Clinical Nutrition 66, 347–356.Google Scholar
Hegsted, DM, Finch, CA, Kinney, TD 1949. The influence of diet on iron absorption. The Journal of Experimental Medicine 90, 147–156.CrossRefGoogle ScholarPubMed
Henry, PR, Miller, ER 1995. Fe Bioavailability. In Bioavailability of nutrients for animals: amino acids, minerals and vitamins (ed. CB Ammerman, DH Baker and AJ Lewis), pp. 16–199. Academic Press, San Diego, CA, USA.Google Scholar
Hurrell, RF 1997. Bioavailability of iron. European Journal of Clinical Nutrition 51, S4–S8.Google ScholarPubMed
Josephs, HW 1958. Absorption of iron as a problem in human physiology. Blood 13, 1–54.Google Scholar
McDowell, LR 1992. Iron. In Minerals in animal and human nutrition (ed. LR McDowell), pp. 152–175. Academic press, San Diego, CA, USA.Google Scholar
Methodenbuch 1976. Die chemische Untersuchung von Futtermitteln, Band III. VDLUFA-Verlag, Darmstadt.Google Scholar
Methodenbuch 1988. Die chemische Untersuchung von Futtermitteln, Band III, 2. Ergänzungslieferung. VDLUFA-Verlag, Darmstadt.Google Scholar
Methodenbuch 1993. Die chemische Untersuchung von Futtermitteln, Band III, 3. Ergänzungslieferung. VDLUFA-Verlag, Darmstadt.Google Scholar
Miller, DD 2002. Iron fortification of the food supply: a balancing act between bioavailability and iron-catalyzed oxidation reactions. In Nutritional biotechnology in the feed and food industries. Proceedings of Alltech's 18th Annual Symposium (ed. TP Lyons and KA Jacques), pp. 239–244. Nottingham University Press, Nottingham, England.Google Scholar
Miret, S, Simpson, RJ, McKie, AT 2003. Physiology and molecular biology of dietary iron absorption. Annual Reviews of Nutrition 23, 283–301.CrossRefGoogle Scholar
Morris, ER 1987. Iron. In Trace elements in human and animal nutrition (ed. W Mertz), pp. 79–142. Academic Press, San Diego, CA, USA.CrossRefGoogle Scholar
NRC (National Research Council) 1995. Nutrient requirements of the laboratory rat. In Nutrition Requirements of Laboratory Animals (Subcommittee on Laboratory Animal Nutrition, Committee on Animal Nutrition, Board on Agriculture, National Research Council), pp. 11–79. National Academy press, Washington, DC, USA.Google Scholar
Paš, M, Piškur, B, Šuštarič, M, Raspor, P 2007. Iron enriched yeast biomass – a promising mineral feed supplement. Bioresource Technology 98, 1622–1628.CrossRefGoogle ScholarPubMed
Puls, R 1994. Mineral levels in animal health: diagnostic data, 2nd edition, pp. 135–145. Sherpa International, Clearbrook, Canada.Google Scholar
Rogers, AE 1979. Nutrition. In The laboratory rat, volume I. Biology and diseases (ed. HJ Baker, LJ Russell and SH Weisbroth), pp. 123–152. Academic Press, New York, NY, USA.Google Scholar
SAS/STAT 2000. SAS, Statistical Analysis Systems Institute. Users's guide: statistic release 8e. SAS Institute Inc., Cary, NC, USA.Google Scholar
Souci, SW, Fachmann, W, Kraut, H 2008. Food composition and nutrition tables, 7th edition. MedPharm Scientific Publishers, Stuttgart, Germany.Google Scholar
Underwood, EJ 1956. Trace elements in human and animal nutrition. Academic Press, New York; NY, USA.Google Scholar