The effect of different forms of iodine on the blood parameters of sheep

Abstract

Iodine is an extremely important substance for living beings, which has a versatile biological activity and provides functional activity of almost all body systems due to participation in metabolism. The use of inorganic compounds of iodine salts is not always effective enough, as they are unstable, easily oxidized in air, as a result, the content of available iodine significantly reduces. In this regard, a promising direction in the correction of iodine deficiency is the use of organic forms of iodine, when the element is in chemical connection with any organic substance. Nowadays the work in this direction is conducted in Limited liability company "Phili N-Pharm" (Moscow) they let out the iodine-containing additives "Yoddar" and "Yoddar-Zn". The scientific and economic experience to study the impact of different forms of iodine feedings on the productivity of lactating sheep of Tushin breed was conducted in the Joint stock company "Saniba" the suburban district of the Republic of North Ossetia-Alania in the period from 2016 to 2017. For the experiment, 40 purebred young ewes, originating from first-class ewes and one inseminator sheep, were selected at birth. All the lambs were divided into 4 groups with 10 lambs in each: one control group and three experimental groups. The maintenance and feeding conditions of all groups were similar; the only difference was that the experienced young ewes' groups received different iodine medicaments in addition to their diet. The amount of iodine fertilizing was added to the feed based on the calculation of 2 mg of iodine per 1 kg of dry matter of the diet. Feed iodine supplements had a positive effect on the hematopoietic organs: their use helped to improve the overall condition of the blood: the number of red blood cells increased by 1.4-6.7%, hemoglobin-by 5.3-8.8% and leukocytes-by 4.4-7.6%. The best results on these indicators were obtained in lambs of experimental groups receiving "Yoddar-Zn".

Physiological Responses, Performance, Behaviour, and Welfare of Garut Sheep Cared using Semi-Intensive System in Indonesia

“…The number of red blood cells (RBC), amount of hemoglobin (Hb), and the number of ewes blood hematocrit. This difference itself is still within the average level, where the standard red blood cell value for sheep ranges from 9-15 10 12 /l (Scott 2015;Gogaev et al 2020), for blood hemoglobin values (P<0.05) range from 9-13 g/dL (Gogaev et al 2020), and a hematocrit of 27-30% (Wojtas et al 2014). The ewes' situation in an indoor pen, which is usually static, and lack of air movement may indeed cause stress in ewes, resulting in increased cell metabolism throughout the body and an increase in energy demand causing oxygen demand and accelerated erythropoiesis on the bone marrow.…”

Characteristics of Blood Hormonal and Biochemical Status of Lambs When Using the Iodine and Polymer Preparation Monklavit-1

“…Однако выращивание ягнят на йододефицитных территориях ведёт к недополучению продукции и снижению её качества. Йод является важным элементом, используемым щитовидной железой для биосинтеза тиреоидных гормонов, благодаря которым происходит регуляция обмена веществ, рост и развитие тканей [2,3].…”

“…Йод как минеральный элемент не может синтезироваться в организме, его основным источником являются корма, которые будучи выращенными на йододефицитной территории не обеспечивают потребность быстрорастущего организма ягнят в йоде [3]. Одним из путей решения этой проблемы является введение препаратов, содержащих йод.…”

Optimization of production of the fermented milk beverage based on Tibetan kefir grains

“…The enrichment of dairy products with natural ingredients, containing a considerable amount of essential nutrients, is used to develop the technology of fermented milk products. Spirulina, chickpea, St. John's wort, tarragon, mint, sage, stevia, chili pepper, black pepper, cinnamon, allspice, thyme, cumin and many others are used as additives [25][26][27][28][29]. Use of these spicy and aromatic additives improves and diversifies the taste and aromatic properties of fermented products, enrich them with biologically active substances, increase their stability when stored.…”