Linked Life Data

19735024

Source:http://linkedlifedata.com/resource/pubmed/id/19735024

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
4
pubmed:dateCreated
2009-9-7
pubmed:abstractText
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 microg/g in the respective experiments. 4. The addition of bloodmeal (1.22 mg Fe/egg) or phytoestrogens (1.25 mg Fe/egg) increased the total iron content of yolks by over 15% compared with the control diet (1.10 mg Fe/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.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jul
pubmed:issn
1466-1799
pubmed:author
pubmed:issnType
Electronic
pubmed:volume
50
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
536-42
pubmed:meshHeading
pubmed:year
2009
pubmed:articleTitle
Iron content of eggs from hens given diets containing organic forms of iron, serine and methyl group donors, or phytoestogens.
pubmed:affiliation
Discipline of Animal Science, School of Agriculture and Wine, The University of Adelaide, Roseworthy Campus, Roseworthy, SA 5371, Australia.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't