Iron content of eggs from hens given diets containing organic forms of iron, serine and methyl group donors, or phytoestogens

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 (Exp...

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Bibliographic Details
Published in:	British poultry science Vol. 50; no. 4; pp. 536 - 542
Main Authors:	Revell, D.K, Zarrinkalam, M.R, Hughes, R.J
Format:	Journal Article
Language:	English
Published:	England Taylor & Francis Group 01-07-2009
Subjects:	Animal Nutritional Physiological Phenomena Animals blood meal Chickens - physiology choline Choline - administration & dosage Diet dietary mineral supplements dietary minerals egg yolk Egg Yolk - chemistry eggs Eggs - analysis feed supplements Female hen feeding iron Iron - analysis Iron, Dietary - administration & dosage laying hens mass spectrometry Methionine - administration & dosage mineral content Phytoestrogens - administration & dosage plant estrogens serine Serine - administration & dosage
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Summary:	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 µg/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.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0007-1668 1466-1799
DOI:	10.1080/00071660903092612