Bioavailability of Iron in Iron Proteinates

Authors

Austin Lewis, University of Nebraska-LincolnFollow
Phillip S. Miller, University of Nebraska-LincolnFollow
Hsin-Yi Chen, University of Nebraska-Lincoln

Date of this Version

January 1999

Comments

Published in 1999 Nebraska Swine Report, compiled by Duane E. Reese, Associate Professor and Extension Swine Specialist, Department of Animal Science. Prepared by the staff in Animal Science and cooperating Departments for use in Extension, Teaching and Research programs. Published by Cooperative Extension Division, Agricultural Research Division, and Institute of Agriculture and Natural Resources at the University of Nebraska-Lincoln.
Swine reports website: www.ianr.unl.edu/pubs/swine/pigpdf.htm

Abstract

The bioavailability of the iron in two different sources of iron proteinate was compared with that in feedgrade iron sulfate (FeSO₄•H₂O). Pigs, which were iron deficient and anemic at weaning, were given diets with no supplemental iron or supplements, of iron sulfate or iron proteinate. During the three-week study, weight gain and hemoglobin increased as the iron supplementation increased. When hemoglobin repletion was compared, there were no significant differences between iron sulfate and either of the iron proteinate sources. These results indicate the iron in iron sulfate and the two iron proteinate sources were similar in bioavailability. Thus, price per unit of total iron should be the primary criterion when selecting among these iron sources.