- Volume 21 Issue 10
DOI QR Code
The Effect of Level and Period of Fe-methionine Chelate Supplementation on the Iron Content of Boiler Meat
Seo, S.H.;Lee, H.K.;Lee, W.S.;Shin, K.S.;Paik, I.K.
- Received : 2008.02.01
- Accepted : 2008.05.02
- Published : 2008.10.01
A broiler experiment was conducted to compare the effects of duration and level of iron-methionine chelate (Fe-Met) supplementation on the iron, copper (Cu) and zinc (Zn) content of broiler meat. Two hundred and fifty hatched Ross broiler chickens were randomly assigned to 5 dietary treatments. Each treatment had 5 replicates of 10 birds (5 males and 5 females) each. Birds were housed in raised floor batteries and fed traditional broiler diets ad libitum for 5 weeks. Dietary treatments were as follows: Control and two levels of Fe-Met (100 or 200 ppm in Fe) supplemented for either the whole period (0-5 wk) or grower period (4-5 wk). Production performance was not significantly affected by treatments. Iron content in the muscles (breast, leg and wing) and organs (liver and spleen) were significantly (p<0.05) increased as the level and duration of Fe-Met supplementation increased. The highest concentration of iron was shown in Fe-Met 200 fed for the whole period. Liver contained the highest amount of iron followed by spleen, leg muscle, wing muscle and breast muscle. Supplementation of Fe-Met 200 for the grower period resulted in higher iron concentration in liver and spleen than supplementation of Fe-Met 100 for the whole period. However, the same treatment resulted in lower iron concentration in muscles (breast, leg and wing) than the treatment of Fe-Met 100 for the whole period. In order to achieve the highest iron enrichment in the muscles, Fe-Met should be supplemented at 200 ppm in Fe for the whole period (5 wks). Fe-Met supplementation increased copper concentration in all muscles and organs except wing muscle. Zinc concentration decreased in breast and wing muscle but tended to increase in leg muscle, liver and spleen by Fe-Met 200 supplementation. Color of muscle was not significantly affected by Fe-Met treatments. However, redness of leg and breast muscle, and yellowness of leg and breast muscle tended to increase by supplementation of Fe-Met for the whole period. It was concluded that iron content of broiler meat can be effectively enriched by supplementation of 200 ppm of Fe as Fe-Met for 5 wks.
Fe-methionine Chelate;Iron Enriched Meat;Broiler;Copper;Zinc
- Duncan, D. B. 1955. Multiple range and multiple F-tests. Biometrics 11:1-42. https://doi.org/10.2307/3001478
- Fouad, M. T. 1976. The physiochemical role of chelated minerals in maintaining optimal body biological functions. J. Appl. Nutr. 28:5.
- Kratzer, F. H. and P. Vohra. 1986. Chelaes in nutrition. CRC Press, Inc., Boca Raton, Florida.
- Lim, H. S. and I. K. Paik. 2003. Effects of supplementary mineral methionine chelates (Zn, Cu, Mn) on the performance and eggshell quality of laying hens. Asian-Aust. J. Anim. Sci. 16(12):1804-1808. https://doi.org/10.5713/ajas.2003.1804
- Lim, H. S., I. K. Paik, T. I. Sohn and W. Y. Kim. 2006. Effects of supplementary copper chelates in the form of methionine, chitosan and yeast on the performance of broilers. Asian-Aust. J. Anim. Sci. 19(9):1322-1327. https://doi.org/10.5713/ajas.2006.1322
- McNaugton, J. L., B. Day, B. C. Dilworth and B. D. Lott. 1974. Iron and copper availability from various sources. Poult. Sci. 53:1325-1330. https://doi.org/10.3382/ps.0531325
- Miller, D., J. H. Soares, Jr., P. Bauersfeld, Jr. and S. L. Cupett. 1972. Comparative selenium retention by chicks fed sodium selenite, selenomethionine, fish meal and fish solubles. Poult. Sci. 51:1669-1673. https://doi.org/10.3382/ps.0511669
- AOAC. 1990. Official Method of Analysis, 15th ed. Association of Official Analysis Chemists. Washington, DC.
- Aoyagi, S. and D. H. Baker. 1993. Protective effect of copperamino acid complexes against inhibitory effects of L-cysteine and ascorbic acid. Poult. Sci. 72 (Suppl. 1):82 (Abstr.).
- Ashmead, H. D. 1993. The role of amino acids chelates in animal nutrition. Noyes Publications. New Jersey.
- Wedekind, K. J., A. E. Hortin and D. H. Baker. 1992. Methodology for assessing zinc bioavailability: efficacy estimates for zinc-methionine, zinc sulfate, and zinc oxide. J. Anim. Sci. 70:178-187. https://doi.org/10.2527/1992.701178x
- NRC. 1994. Nutrient Requirements of Poultry. National Academy Press, Washington, DC.
- Paik, I. K. 2001. Application of chelated minerals in animal production. Asian-Aust. J. Anim. Sci. 14 (Special Issue):191- 198.
- Park, S. W., H. Namkung, H. J. Ahn and I. K. Paik. 2004. Production of iron enriched eggs of laying hens. Asian-Aust. J. Anim. Sci. 17(12):1725-1728. https://doi.org/10.5713/ajas.2004.1725
- SAS. 1995. SAS User's Guide: Statistics. Statistical Analysis System Institute Inc., Cary, NC.
- Seo, S. H., H. K. Lee, H. J. Ahn and I. K. Paik. 2008. The effect of dietary supplementation of Fe-methionine chelate and FeSO4 on the iron content of broiler meat. Asian-Aust. J. Anim. Sci. 21(1):103-106. https://doi.org/10.5713/ajas.2008.70160
- Spears, J. W. 1992. The bioavailability of zinc, copper and manganese amino acid complexes and chelates. NFIA., Nutrition Institute.
- Underwood, E. J. 1977. Trace elements in human and animal nutrition. 4th Ed. Academic Press, New York, San Francisco, London.
- Zoubek, G. L., E. R. Peo, Jr., B. D. Moser, T. Stahly and P. J. Cunningham. 1975. Effects of source on copper uptake by swine. J. Anim. Sci. 40:880-884. https://doi.org/10.2527/jas1975.405880x
- The potential for increasing the concentrations of micro-nutrients relevant to human nutrition in meat, milk and eggs vol.148, pp.05, 2010, https://doi.org/10.1017/S002185961000047X
- Effects of supplemental copper-methionine chelate and copper-soy proteinate on the performance, blood parameters, liver mineral content, and intestinal microflora of broiler chickens vol.20, pp.1, 2011, https://doi.org/10.3382/japr.2010-00177
- Studies on Different Iron Source Absorption by in Situ Ligated Intestinal Loops of Broilers vol.163, pp.1-2, 2015, https://doi.org/10.1007/s12011-014-0179-1
- The chemical composition and sensory properties of raw, cooked and grilled thigh meat of broiler chickens fed with Fe-Gly chelate vol.53, pp.10, 2016, https://doi.org/10.1007/s13197-016-2374-x
- vol.49, pp.8, 2018, https://doi.org/10.1111/are.13742
Supported by : Chung Ang University Research Scholarship