Publication details

The effect of iodine from iodine-enriched alga Chlorella spp. on the pork iodine content and meat quality in finisher pigs

Authors

BANOCH Tomas SVOBODA Martin KUTA Jan SALAKOVA Alena FAJT Zdeněk

Year of publication 2012
Type Article in Periodical
Magazine / Source Acta veterinaria (Brno)
MU Faculty or unit

Faculty of Science

Citation
Doi http://dx.doi.org/10.2754/avb201281040339
Field Animal diseases, veterinary medicine
Keywords Pigs; potassium iodide; iodine enriched alga; serum; thyroid gland; muscle; iodine concentration
Description The aim of the study was to evaluate the effects of iodine from iodine-enriched alga Chlorella spp. on the iodine content in pork and on meat quality traits in finisher pigs. Experimental feed mixtures were fed for a period of 3 months before slaughter. In group A (n = 12), the experimental feed mixture was supplemented with 2 mg I/kg in the form of iodine from iodine-enriched freshwater alga Chlorella spp. The experimental feed mixture for pigs in group B (n = 12) was supplemented with 2 mg I/kg in the form of KI. Group C (n = 12) was the control group without supplementation. Compared to KI, the use of the algal iodine resulted in significantly higher (P < 0.05) iodine concentrations in the thyroid, serum and muscle tissue. No differences between the two groups were found in the meat quality traits. It is concluded that iodine from iodine-enriched Chlorella spp. is retained in muscle tissue in a higher extent than inorganic KI. Nevertheless, iodine concentrations in the meat are still low to be considered as a relevant iodine source for human nutrition.
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