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Effect Of Atmospheric Oxidation On Bioavailability Of Meat Iron And Liver Weights In Rats, Kathleen M. Cardon
Effect Of Atmospheric Oxidation On Bioavailability Of Meat Iron And Liver Weights In Rats, Kathleen M. Cardon
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Iron bioavailability of diets containing oxidized turkey and oxidized beef meat was investigated in two experiments. In both studies male, weanling rats were made anemic by consumption of a low iron diet and bleeding. The experimental diets were prepared so that meat was the only source of iron. Hemoglobin regeneration served as the basis for measuring iron utilization. In experiment 1, lyophilized, uncooked turkey meat was allowed to oxidize at 20-22°C for 0, 48, 96, 144, 216, or 264 hours and then fed to the rats. The length of oxidation time of the turkey meat did not significantly affect the …
Bioavailability Of Calcium, Fluoride And Iron In Mechanically-Deboned Beef Fed To Growing Rats, Kathryn Mclaughlin
Bioavailability Of Calcium, Fluoride And Iron In Mechanically-Deboned Beef Fed To Growing Rats, Kathryn Mclaughlin
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Weanling rats were fed diets containing raw lyophylized hand-deboned shank beef (HDS) supplemented with CaCO3, retorted lyophylized mechanically deboned shank beef (MDS), or raw lyophylized MDS. Ca in the latter two diets originated from bone during the mechanical deboning process. Ca absorption, Ca retention, bone weight, and bone breaking strength were similar for comparative dietary levels of Ca regardless of the source. Bone ash and Ca content was significantly higher (P < .05) in the MDS 393 (3.93 g Ca/kg diet) diet and in the retorted MDS 460 diet compared with the HDS 488 diet. Relative biological values for the MDS diets calculated relative to the HDS diets ranged from 102 to 132 when the linear regression of Ca consumed, Ca retained, or dietary Ca level vs bone ash or bone Ca content was obtained. The retorted MDS 460 diet contained the highest Fe level and exhibited a lower percent absorption, terminal hemoglobin level, and liver Fe storage. Humerus F content increased as dietary F (also present from bone) level increased. Dietary F level did not determine humerus breaking strength.