Bioavailability of Heme Iron in Biscuit Filling Using Piglets as an Animal Model for Humans

Abstract

The objective of this work was to evaluate the bioavailability of heme iron added to biscuit filling. It comprised two stages: first, the development of the heme iron enriched biscuit filling; second, the evaluation of the bioavailability of the mineral in fattening piglets. Two groups were selected randomly and fed: a) Low iron feed and biscuits with heme iron supplemented filling; b) Normal feed (with ferrous sulphate). Weight and blood parameters were measured every fifteen days. Averages were compared after duplicate analyses. The filling had a creamy appearance, chocolate taste and smell, appropriate spreadability, heme iron content of 2.6 mg per gram and a shelf-life of a month. The heme iron supplemented pigs registered a greater (P<0.05) weight gain (27.8% more than the control group). Mortality in the heme iron group was 10%, compared to 50% in the control group. The amount of iron measured in the different compartment was greater in the heme group (3315 mg) than in the control group (2792 mg). However, the amount of iron consumed in the latter was greater. We show that an acceptable product with high heme iron content can be formulated, suitable for use as biscuit filling. The heme iron supplement produced better weight increase and lesser mortality in fattening pigs. The bioavailability of heme iron was 23% greater (P<0.05) compared to ferrous sulphate.

Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products

“…Among the different iron compounds that can be used, heme iron has a particularly high bioavailability, which is higher than that of inorganic iron mainly because the inhibition of heme iron absorption by food ligands is low [2], and also their absorption process is different [3]. As a result, trials have taken place to fortify different foods such as biscuits [4,5], cookie fillings [6], weaning foods [7], flour [8], and black beans [9] with heme iron.…”

“…It consists of a dark powder obtained from the blood of healthy pigs. Hemoglobin was liberated, later enzimatically hydrolyzed, and the heme group was concentrated/purified by ultrafiltration and spray-drying as described by Quintero-Gutierrez et al [6]. This heme iron ingredient has a total iron concentration of 1.07%, most of which is heme iron.…”

Benefits and Risks of Iron Supplementation in Anemic Neonatal Pigs

“…Although the pig is a major biomedical mammalian model for human studies, 8 its contribution to understanding the molecular pathophysiological mechanisms of human iron disorders has so far been small. 9 The common reason for iron deficiency in newborn piglets is their rapid growth, particularly the increase in blood volume and the number of red blood cells (RBCs). Indeed, erythroid precursors in the bone marrow use most of the iron found in the plasma for the synthesis of hemoglobin.…”

Selenium, copper and iron in veterinary medicine—From clinical implications to scientific models

“…Moreover, a neonatal piglet model was used to compare natural vs formula feeding showing higher Fe and hepcidin concentrations in formula feed animals, which can probably be attributed to the higher Fe concentration in formulas [151,152]. Another group studied the feasibility of a dietary Fe supplementation for humans via biscuit filling using pigs as a model [153].…”