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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.