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

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16170%2F12%3A43871286" target="_blank" >RIV/62157124:16170/12:43871286 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.2754/avb201281040339" target="_blank" >http://dx.doi.org/10.2754/avb201281040339</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb201281040339" target="_blank" >10.2754/avb201281040339</a>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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 theform 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 thetwo 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 stil

Název v anglickém jazyce

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

Popis výsledku anglicky

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 theform 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 thetwo 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 stil

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GJ - Choroby a škůdci zvířat, veterinární medicina

OECD FORD obor

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Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

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Svazek periodika

81

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

"339 ? 346"

Kód UT WoS článku

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EID výsledku v databázi Scopus

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