Dietary iron improves iron status in finisher pigs fed wheat-based diets

Jayasooriya, S.D., Pluske, J.R., Dunshea, F.R., Gill, H. and Ponnampalam, E.N. (2009) Dietary iron improves iron status in finisher pigs fed wheat-based diets. In: Manipulating Pig Production XII. Proceedings of the 12th Australasian Pig Science Association (APSA) Biennial Conference, 22 - 25 November, Werribee, Australia p. 55.

Abstract

Inulin-type fructans (IFT) have been shown to increase the absorption of copper, zinc and iron. Bacterial fermentation of IFT in the large intestine has been implicated in the increased intestinal absorption of iron naturally present in plant-based diets (Yashuda et al., 2006). Hence, inulin may promote the absorption of iron from the pig's diet and increase muscle iron content in pork. Attempts to increase muscle iron levels using iron supplements alone have largely been unsuccessful. Therefore, this study investigated effects of supplemental inulin (In) and organic iron (Fe) on growth, iron status and pork quality of boars and gilts.

Publication Type:	Conference Paper
Murdoch Affiliation:	School of Veterinary and Biomedical Sciences
Publisher:	Australasian Pig Science Association
Copyright:	© 2009 Australasian Pig Science Association (Inc)
URI:	http://researchrepository.murdoch.edu.au/id/eprint/28633

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