Hostname: page-component-cd9895bd7-gbm5v Total loading time: 0 Render date: 2024-12-23T16:13:39.717Z Has data issue: false hasContentIssue false
  • English
  • Français

Pigeon (Columba L.) meat iron solubility and availability for absorption in rats

Published online by Cambridge University Press:  09 March 2007

G. O. Latunde-Dada  and
R. J. Neale
G. O. Latunde-Dada
Affiliation:
Department of Applied Biochemistry and Food Science, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leics LE12 5RD
R. J. Neale
Affiliation:
Department of Applied Biochemistry and Food Science, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leics LE12 5RD
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. The distribution of iron in 59Fe-labelled pigeon (Columba L.) leg and breast muscle and liver were determined by gel filtration. While the insoluble Fe was between 14 and 25% of the total Fe from the tissues, the haem-Fe represented 79.1% (breast) to 45% (liver) of the total Fe and ferritin was between 5.5% (breast) and 26.5% (liver) of the total Fe.

2. The tissue haem-Fe concentration was found to be lower than that determined by gel filtration using the method of Schricker et al. (1982) for non-haem-Fe and obtaining haem-Fe by difference.

3. A simulated in vitro digestion procedure showed significantly (P < 0.01) reduced 59Fe solubility from 59Fe-labelled pigeon meat after cooking at 90° for 30 min.

4. 59Fe absorption from whole pigeon meat and soluble extract was significantly reduced by cooking when given to Fe-replete rats. Cooking liver, however, slightly improved 59Fe absorption in Fe-replete rats.

5.59Fe absorption from the separated pigeon-meat fractions (haemoproteins, ferritin and haemosiderin) was variable but considerably lower than that from whole meat.

6. The relative distribution of Fe compounds in meat, the processing conditions they are subjected to and the protein content and composition may all influence the absorption of meat-Fe to some degree.

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 55 , Issue 2 , March 1986 , pp. 409 - 418
Copyright
Copyright © The Nutrition Society 1986

References

REFERENCES

Bender, A. E. (1972). Journal of Food Technology 7, 239–250.CrossRefGoogle Scholar
Bjorn-Rasmussen, E. & Hallberg, L. (1979). Nutrition & Metabolism 23, 192–202.CrossRefGoogle Scholar
Bogunjoko, F., Neale, R. J. & Ledward, D. A. (1983). British Journal of Nutrition 50, 511–520.CrossRefGoogle Scholar
Chen, C. C., Pearson, A. M., Gray, J. I., Fooladi, M. H. & Ku, P. K. (1984). Journal of Food Science 49 581–584.CrossRefGoogle Scholar
Clement, N., Torrance, J. D., Bothwell, T. H. & Charlton, R. W. (1972). South African Journal of Medical Science 37, 7–14.Google Scholar
Conrad, M. E., Benjamin, B. J., Williams, H. L. & Foy, A. L. (1967). Gastroenterology 53, 5–10.CrossRefGoogle Scholar
Fairweather-Tait, S. J. & Wright, A. J. A. (1984). British Journal of Nutrition 51, 185–191.CrossRefGoogle Scholar
Food and Agriculture Organization/World Health Organization (1970). Requirements of Ascorbic Acid, Vitamin D, Vitamin B12, Folate and Iron. Technical Report Series no. 452. Rome/Geneva: FAO/WHO.Google Scholar
Hallberg, L. (1986). Oral communication presented at the XIII International Congress of Nutrition, Brighton, 1985 [Taylor, T. G., editor]. London: John Libby.Google Scholar
Hazell, T. (1982). Journal of the Science of Food and Agriculture 33, 1049–1056.CrossRefGoogle Scholar
Hazell, T., Ledward, D. A. & Neale, R. J. (1978). British Journal of Nutrition 39, 631–638.CrossRefGoogle Scholar
Hazell, T., Ledward, D. A., Neale, R. J. & Root, I. C. (1981). Meat Science 5, 397–405.CrossRefGoogle Scholar
Jacobs, A. & Greenman, D. A. (1969). British Medical Journal 1, 673–676.CrossRefGoogle Scholar
Lawrie, R. A. (1950). Journal of Agricultural Science 40, 356–366.CrossRefGoogle Scholar
Ledward, D. A. (1974). Journal of Food Technology 9, 59–68.CrossRefGoogle Scholar
Ledward, D. A. & Shorthouse, W. R. (1971). Animal Production 13, 193–195.Google Scholar
MacDoughall, D. B., Bremner, I. & Dalgarno, A. C. (1973). Journal of the Science of Food and Agriculture 24, 1255–1263.CrossRefGoogle Scholar
Martinez-Torres, C. & Layrisse, M. (1971). American Journal of Clinical Nutrition 24, 521–540.CrossRefGoogle Scholar
Martinez-Torres, C., Renzi, M. & Layrisse, M. (1976). Journal of Nutrition 106, 128–135.CrossRefGoogle Scholar
Monsen, E. R., Hallberg, L., Layrisse, M., Hegsted, M., Coot, J. D., Mertz, W. & Finch, C. A. (1978). American Journal of Clinical Nutrition 31, 134–141.CrossRefGoogle Scholar
Naish, R., Kimber, C. L. & Deller, D. J. (1974). British Journal of Haematology 26, 459–469.CrossRefGoogle Scholar
O'Dell, B. (1984). Nutrition Reviews 42, 301–308.CrossRefGoogle Scholar
Paul, A. A. & Southgate, D. A. T. (1978). McCance and Widdowson's The Composition of Foods. London: H.M. Stationery Office.Google Scholar
Schricker, B. R., Miller, D. D. & Stouffer, J. R. (1982). Journal of Food Science 47, 740–742.CrossRefGoogle Scholar
Suttle, N. F. (1986). Oral communication presented at the XIII International Congress of Nutrition, Brighton, 1985 [Taylor, T. G., editor]. London: John Libby.Google Scholar