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https://hdl.handle.net/2440/60442
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Type: | Journal article |
Title: | Iron content of eggs from hens given diets containing organic forms of iron, serine and methyl group donors, or phytoestogens |
Author: | Revell, D. Zarrinkalam, M. Hughes, R. |
Citation: | British Poultry Science, 2009; 50(4):536-542 |
Publisher: | Carfax Publishing |
Issue Date: | 2009 |
ISSN: | 0007-1668 1466-1799 |
Statement of Responsibility: | D.K. Revell, M.R. Zarrinkalam and R.J. Hughes |
Abstract: | 1. This investigation included three experiments to determine whether the iron content of egg yolks could be enriched by supplementation of the laying diet with iron bound to organic compounds (Experiment 1), serine and methyl group donors methionine and choline (Experiment 2) or phytoestrogens (Experiment 3). 2. Hens at 34, 54 and 56 weeks of age were given experimental diets for 6, 4 and 4 weeks, respectively, in Experiments 1-3. Yolks from eggs laid over three successive days in the final week of feeding were pooled for each hen for analysis of iron by inductively coupled plasma mass spectrometry. 3. Iron concentration in egg yolk averaged 68-70, 66-71 and 62-69 mg/g in the respective experiments. 4. The addition of bloodmeal (1.22mg Fe/egg) or phytoestrogens (1.25mgFe/egg) increased the total iron content of yolks by over 15% compared with the control diet (1.10mgFe/egg), and although this increase was not statistically significant it suggests that the iron content of eggs could be sufficiently manipulated to justify a nutritional claim of iron enrichment. |
Keywords: | Egg Yolk Animals Chickens Iron Iron, Dietary Choline Methionine Serine Phytoestrogens Diet Eggs Female Animal Nutritional Physiological Phenomena |
Rights: | Copyright 2009 British Poultry Science Ltd. |
DOI: | 10.1080/00071660903092612 |
Published version: | http://dx.doi.org/10.1080/00071660903092612 |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest |
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