Effect of Dietary Iron Sulfate and Iron Chelate on Growth Performance, Hematological Traits, Intestinal Microbial Flora of Fattening Pigs and Quality Parameters of Porkmeat
Journal Title: Journal of Veterinary Science & Medicine - Year 2015, Vol 3, Issue 2
Abstract
In this trial, 64 pigs with an average body weight of 54.0 kg and average age of 112 days were randomly allocated to 4 groups. The animals of the control group (S200) were fed with a standard commercial diet based on maize, barley and soybean meal in mash form which contained as source of iron 200 mg/kg iron sulfate. The diets of the other three groups, were identical with the only difference that they contained per kg either 800 mg iron sulfate (Group S800), or 200 mg iron chelate (Group C200), or 800 mg iron chelate (Group C800). All animals were reared in standard husbandry conditions in VIKI farm, Epirus, while feed and water were offered ad libitum. At the end of the trial (165th day of age), all animals were weighed, slaughtered and further processed. The results of the present study revealed that S800, C200 and C800 groups showed higher final body weight, compared to the control (S200) group. Hematocrit, hemoglobin, blood iron and ferritin content were also increased in the three experimental groups, compared to the controls. In the jejunum, total anaerobes and Clostridium perfringens counts were higher in groups S800 and C800, compared to the other two groups. The subcutaneous fat did not differ among the groups. C800 group had decreased total fat values in the steak, ham and shoulder meat parts, compared to the control. All meat parts of group C800 contained increased iron levels, compared to the control. Groups S800 and C800 had increased meat lipid oxidation values, compared to the other two groups after 1 day of refrigerated storage. Meat fatty acid profile did not significantly differ substantially among the groups. Supplementation with extra iron sulfate or iron chelate in swine nutrition improved slaughter weight and could be used as a dietary manipulation method to produce pork meat with improved chemical composition and desirable meat quality characteristics.
Authors and Affiliations
Panagiota Florou Paneri
Keywords
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- EP ID EP206350
- DOI 10.13188/2325-4645.1000016
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