Some aspects of extra iron supply in veal calf fattening

Wensing, Th.; Abdelrahim, A. I.; Schotman, A. J. H.

doi:10.1007/bf02213991

Cited by 18 publications

(10 citation statements)

References 12 publications

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“…These studies suggest that Fe has a significant effect on the hematocrit only when the body is extremely deficient in Fe. The present experiment similarly showed that Fe (50 to 150 mg/kg) had no effect on hematocrit of yellow-feathered broiler chickens aged 1 to 63 days; additionally, there was no effect on Fe content of the kidney and liver, sensitive and reliable tissues reflecting Fe deposition [39,40]. Ma [5] found that Fe content in the kidney of AA broiler chickens aged 22 to 42 d was not significantly affected by dietary Fe level (40 to 140 mg/kg).…”

Section: Discussionsupporting

confidence: 64%

Effects of Dietary Iron Level on Growth Performance, Immune Organ Indices and Meat Quality in Chinese Yellow Broilers

Lin

Gou

Wang

et al. 2020

Animals

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The objective of three trials was to investigate the effects of dietary Fe on growth performance, immune organ indices and meat quality of Chinese yellow broilers during the whole growth period. A total of 1440 1-day-old, 1440 22-day-old, and 1080 43-day-old Lingnan yellow male broilers were randomly assigned to one of six dietary treatments with six replicates per treatment (40 birds per replicate for both 1 to 21 d and 22 to 42 d, 30 birds for 43 to 63 d). Additional Fe (0, 20, 40, 60, 80, and 100 mg/kg) was added as FeSO4 • H2O to the three basal diets (calculated Fe 50 mg/kg, analyzed 48.3, 49.1, 48.7 mg/kg, respectively). The calculated final dietary Fe concentrations in Starter, Grower and Finisher phases were 50, 70, 90, 110, 130, and 150 mg/kg. The results showed that average daily gain (ADG), average daily feed intake (ADFI) and feed conversion rate (FCR) of the broilers were not influenced by the different levels of Fe (p> 0.05). Weight indices of the spleen, thymus and bursa of Fabricius were not influenced (p > 0.05) by the different levels of Fe during three 21-day experimental periods. Hematocrit, and Fe contents of the liver and kidney were not affected by different levels of Fe (p> 0.05). The diet with 150 mg/kg of Fe increased the a* (relative redness) value of breast muscle compared to the 50 and 70 mg/kg diets at 24 h post mortem (p< 0.05). The diet with 90 mg/kg Fe increased the pH of breast muscle compared to broilers fed 50 or 150 mg/kg Fe (p < 0.05) 45 min after slaughter. The diet with 90 mg/kg Fe decreased drip loss of breast muscle compared to 150 mg/kg Fe (p< 0.05). These data suggest that feeding yellow-feathered broilers on a conventional corn-soy based diet satisfies their requirements without additional Fe at ages 1 to 21, and 22 to 42 d, while 90 mg/kg in the finisher phase improved meat quality, and from the QP (quadratic polynomial) models of the key meat quality variables, pH of breast muscle and drip loss of breast muscle, the optimal dietary Fe level was 89 to 108 mg/kg, and daily Fe fed allowance was 11 to 13 mg in the finisher phase (43 to 63 d).

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Section: Discussionsupporting

confidence: 64%

Effects of Dietary Iron Level on Growth Performance, Immune Organ Indices and Meat Quality in Chinese Yellow Broilers

Lin

Gou

Wang

et al. 2020

Animals

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“…Hemoglobin values significantly (P < 0.0001) correlated with 45-min and 3-day Y values, in agreement with previous reports (Wensing et al,, 1986;Beauchemin et al, 1990;Agboola et al, 1988). Using hemoglobin as a predictive factor in the regression equation increased R2 to 0.59 and reduced RSE to 5.73 which constituted a notable but still insufficient improvement in predictive accuracy (3-day Y = 1.45 (45-min Y) -0.31 Hb + 25.48).…”

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confidence: 92%

Errata Notice

1991

Journal of Food Science

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“…Wensing et al (1986) reported that iron supply management during the fattening period to control veal color is more reliant on blood hemoglobin concentration than on plasma iron concentration. Although blood hemoglobin concentration was numerically lower for catechins, wheat bran and CW than that of steers fed a basal diet (control), there was no correlation between blood hemoglobin or plasma iron concentration and total muscle iron concentration in the present study.…”

Section: Resultsmentioning

confidence: 99%

Effects of Catechins and Wheat Bran on the Beef Color in the Late Fattening Period of Hanwoo Steers

Kim

Jang

et al. 2012

Asian Australas. J. Anim. Sci

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This study was conducted to evaluate the effects of dietary supplementation of catechins and wheat bran on growth performance, carcass characteristics and meat color using forty-eight Hanwoo steers. Each steer was randomly assigned to one of four treatments. Treatments were as follows: control, catechins, wheat bran, and catechins+wheat bran (CW). At the end of the feeding trial, blood samples were collected for analysis of hemoglobin and iron concentration, and then steers were slaughtered at a commercial abattoir. Catechins, wheat bran, and CW had no effect on growth performance and carcass characteristics. Percentage of myoglobin in M. longissimus dorsi was not affected by treatments. Percentage of oxymyoglobin was increased (p<0.05) by CW and maintained at the highest level (p<0.05) for CW during meat display time up to 24 h. Percentage of metmyoglobin was the lowest (p<0.05) for CW between 5 and 24 h during display time. Although blood iron concentration was not affected by treatments, total concentration of muscle iron was the lowest (p<0.05) for CW compared with that of other treatments. Therefore, the results of the present study suggest that CW may provide good protection against oxidation of myoglobin, and might be an effective dietary supplement for improving meat color in the late fattening period of Hanwoo steers.

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Some aspects of extra iron supply in veal calf fattening

Cited by 18 publications

References 12 publications

Effects of Dietary Iron Level on Growth Performance, Immune Organ Indices and Meat Quality in Chinese Yellow Broilers

Effects of Dietary Iron Level on Growth Performance, Immune Organ Indices and Meat Quality in Chinese Yellow Broilers

Errata Notice

Effects of Catechins and Wheat Bran on the Beef Color in the Late Fattening Period of Hanwoo Steers

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