| BANOCH, Tomas, Martin SVOBODA, Jan KUTA, Alena SALAKOVA and Zdeněk FAJT. The effect of iodine from iodine-enriched alga Chlorella spp. on the pork iodine content and meat quality in finisher pigs. Acta veterinaria (Brno). Brno: VFU Brno, ČR, 2012, vol. 81, No 4, p. 339-346. ISSN 0001-7213. Available from: https://dx.doi.org/10.2754/avb201281040339. |
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@article{1159376,
author = {Banoch, Tomas and Svoboda, Martin and Kuta, Jan and Salakova, Alena and Fajt, Zdeněk},
article_location = {Brno},
article_number = {4},
doi = {http://dx.doi.org/10.2754/avb201281040339},
keywords = {Pigs; potassium iodide; iodine enriched alga; serum; thyroid gland; muscle; iodine concentration},
language = {eng},
issn = {0001-7213},
journal = {Acta veterinaria (Brno)},
title = {The effect of iodine from iodine-enriched alga Chlorella spp. on the pork iodine content and meat quality in finisher pigs},
volume = {81},
year = {2012}
}
TY - JOUR
ID - 1159376
AU - Banoch, Tomas - Svoboda, Martin - Kuta, Jan - Salakova, Alena - Fajt, Zdeněk
PY - 2012
TI - The effect of iodine from iodine-enriched alga Chlorella spp. on the pork iodine content and meat quality in finisher pigs
JF - Acta veterinaria (Brno)
VL - 81
IS - 4
SP - 339-346
EP - 339-346
PB - VFU Brno, ČR
SN - 00017213
KW - Pigs
KW - potassium iodide
KW - iodine enriched alga
KW - serum
KW - thyroid gland
KW - muscle
KW - iodine concentration
N2 - The aim of the study was to evaluate the effects of iodine from iodine-enriched alga Chlorella spp. on the iodine content in pork and on meat quality traits in finisher pigs. Experimental feed mixtures were fed for a period of 3 months before slaughter. In group A (n = 12), the experimental feed mixture was supplemented with 2 mg I/kg in the form of iodine from iodine-enriched freshwater alga Chlorella spp. The experimental feed mixture for pigs in group B (n = 12) was supplemented with 2 mg I/kg in the form of KI. Group C (n = 12) was the control group without supplementation. Compared to KI, the use of the algal iodine resulted in significantly higher (P < 0.05) iodine concentrations in the thyroid, serum and muscle tissue. No differences between the two groups were found in the meat quality traits. It is concluded that iodine from iodine-enriched Chlorella spp. is retained in muscle tissue in a higher extent than inorganic KI. Nevertheless, iodine concentrations in the meat are still low to be considered as a relevant iodine source for human nutrition.
ER -
BANOCH, Tomas, Martin SVOBODA, Jan KUTA, Alena SALAKOVA and Zdeněk FAJT. The effect of iodine from iodine-enriched alga Chlorella spp. on the pork iodine content and meat quality in finisher pigs. \textit{Acta veterinaria (Brno)}. Brno: VFU Brno, ČR, 2012, vol.~81, No~4, p.~339-346. ISSN~0001-7213. Available from: https://dx.doi.org/10.2754/avb201281040339.
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