The availability of iron in certain grass, clover and herb species. I. Perennial ryegrass, cocksfoot and timothy

Thompson, A.; Raven, A. M.

doi:10.1017/s0021859600036662

Cited by 16 publications

(17 citation statements)

References 54 publications

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“…The results obtained from the herbage samples were broadly similar to those found with equivalent botanical species by Raven and Thompson (1959) and Thompson and Raven (1959). The recommended minimal daily dietary intake of iron (Ottet aL, 1989) is 50 mg/kg dry weight for pregnant mares and 40 mg/kg for other adult horses.…”

Section: Discussionsupporting

confidence: 78%

Age-related storage of iron in the liver of horses

Ramsay

1994

Vet Res Commun

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The non-haem iron concentration was estimated in post-mortem liver samples from 51 horses (age range 1-25 years). Two were normal and 49 had been suffering from conditions that were not expected to have had long-term effects on iron metabolism. Muscle samples (splenius and biceps femoris) from 23 of these horses were also analysed. There was a highly significant age-related increase in the non-haem iron concentration in the liver (r = 0.635, p < 0.001), but not in the muscles, in which the iron concentration was much lower than in the liver.

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Section: Discussionsupporting

confidence: 78%

Age-related storage of iron in the liver of horses

Ramsay

1994

Vet Res Commun

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“…Materials Samples of burnet, chicory and narrow-leaved plantain were collected, prepared for analysis and incorporation into the diets as previously described (Thompson & Raven, 1958). Some analytical data relating to the samples are shown in Table 1.…”

Section: Methodsmentioning

confidence: 99%

“…They were reared as previously described (Thompson & Raven, 1958) until an acute state of anaemia had developed. As in the earlier investigations of this series the rats used were all male animals.…”

Section: Experimental Animalsmentioning

confidence: 99%

“…It was pointed out in earlier papers of this series (Thompson & Raven, 1958;Raven & Thompson, 1959) that very little information existed concerning the availability of iron in animal feedingstuffs, particularly herbage species, which form the major, part of the ruminant diet. A series of investigations was therefore initiated to study the availability of the iron in certain grass, clover and herb species.…”

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confidence: 99%

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The availability of iron in certain grass, clover and herb species III. Burnet, chicory and narrow-leaved plantain

Raven

Thompson

1961

J. Agric. Sci.

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1. The availability of iron in three herb species has been investigated, using the rat as the experimental animal.2. Two procedures were employed, namely, the increase in blood haemoglobin concentration, and the gain in total grama of haemoglobin, by nutritionally anaemic rats.3. Inorganic iron, as ferric chloride, was shown to be significantly more available than the iron contained in the three herbs.

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“…Two basic methods have been used in the assay of iron bioavailability (Bing, 1972;Thompson and Raven, 1959). In the absolute method, the change in total body iron relative to that consumed is used.…”

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confidence: 99%

Efficiency of Hemoglobin Regeneration as a Method of Assessing Iron Bioavailability in Food Products

1982

ACS Symposium Series

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The bioavailability of iron from any source (e.g., iron supplement, food or meal composite) is considered to be that portion of the total iron which is metabolizable. Philosophically, this concept is important because the amount of iron utilized by avian and mammalian species is directly associated with iron need. When assaying iron bioavailability, it is therefore necessary to use an organism whose need will exceed the amount provided. In animal assays of iron bioavailability, iron need is assured by a growth phase and/or creation of iron deficiency through feeding an iron deficient diet and phlebotomy. Because healthy subjects are usually used in human assays of iron bioavailability (Cook et al., 1981; Cook and Monson, 1976; Radhakrishman and Sivaprasad, 1980), it is inappropriate to compare the data obtained from animal and human assays. In fact it is questionable if assays of iron bioavailability yield good information on the quantities of metabolizable iron available when healthy human subjects are used.The Committee on Dietary Allowances, Food and Nutrition Board, National Academy of Sciences (RDA, 1980) has estimated the amount of metabolizable iron (as absorbable iron) from meals consumed by human beings as ranging from 3 to 23 percent depending on the nature of the meal. For adult women of childbearing age, the committee has assumed that 1.5mg iron is lost daily and that 18mg should be consumed to meet this need. They have therefore assumed that approximately 8.3 percent of the dietary iron will be metabolized. For adult men and women over the age of 51 years, they estimate that 1.0mg iron will be lost daily and recommend that 10mg should be consumed to meet this need to offset only approximately 10 percent of the dietary iron being metabolized by these people. It should be noted, however, that what is metabolized from a food under such conditions does not necessarily reflect what is potentially metabolizable. Indeed, the majority of women of childbearing age consume less than the recommended 18mg iron

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The availability of iron in certain grass, clover and herb species. I. Perennial ryegrass, cocksfoot and timothy

Cited by 16 publications

References 54 publications

Age-related storage of iron in the liver of horses

Age-related storage of iron in the liver of horses

The availability of iron in certain grass, clover and herb species III. Burnet, chicory and narrow-leaved plantain

Efficiency of Hemoglobin Regeneration as a Method of Assessing Iron Bioavailability in Food Products

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