Influence of dietary iodine on the iodine content of pork and the distribution of the trace element in the body

European Journal of Nutrition
K FrankeG Flachowsky

Abstract

Millions of people worldwide still suffer from iodine deficiency disorders. Besides salt iodination, iodine is added to animal feed to concentrate it in food of animal origin (milk, eggs, meat). Otherwise possible adverse effects of high supplementation should be avoided. The objective of the study was to evaluate the iodine content of pork at various feed iodine concentrations to estimate its contribution to human iodine supply. Furthermore the handling of low and high iodine dosages by the organism should be investigated using the pig as a model for the human. Seventy pigs (live weight period 27-115 kg), divided into five groups, were fed diets supplemented with 0 (group 1), 0.5 (group 2), 1 (group 3), 2 (group 4) and 5 (group 5) mg iodine per kg diet. Iodine was determined in the thyroid and in the fractions innards/blood, bones and muscle/fat of four pigs of each group by ICP-MS. Rising iodine supplementation of feed significantly increased (P < 0.05) the iodine content of the muscle/fat fraction [3.9 (group 1), 6.0 (group 2), 8.5 (group 3), 10.8 (group 4) and 17.1 (group 5) microg I/kg]. Carry over (of supplemented iodine) into muscle/fat varied between 0.10 and 0.24%. The highest tested iodine dosage (5 mg I/kg diet) caus...Continue Reading

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Citations

Sep 12, 2012·Archives of Animal Nutrition·Anna S RöttgerGerhard Flachowsky
Oct 9, 2014·Journal of Veterinary Diagnostic Investigation : Official Publication of the American Association of Veterinary Laboratory Diagnosticians, Inc·Chee Bing OngScott D Fitzgerald
Feb 10, 2021·Nutrients·Iwona Krela-KaźmierczakAgnieszka Dobrowolska

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