The effect of iodine from iodine-enriched alga Chlorella spp.
on the pork iodine content and meat quality in finisher pigs

J 2012

The effect of iodine from iodine-enriched alga Chlorella spp. on the pork iodine content and meat quality in finisher pigs

BANOCH, Tomas, Martin SVOBODA, Jan KUTA, Alena SALAKOVA, Zdeněk FAJT et. al.

Basic information

Original name

The effect of iodine from iodine-enriched alga Chlorella spp. on the pork iodine content and meat quality in finisher pigs

Authors

BANOCH, Tomas (203 Czech Republic, guarantor), Martin SVOBODA (203 Czech Republic), Jan KUTA (203 Czech Republic, belonging to the institution), Alena SALAKOVA (203 Czech Republic) and Zdeněk FAJT (203 Czech Republic)

Edition

Acta veterinaria (Brno), Brno, VFU Brno, ČR, 2012, 0001-7213

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

40301 Veterinary science

Country of publisher

Czech Republic

Confidentiality degree

není předmětem státního či obchodního tajemství

Impact factor

Impact factor: 0.393

RIV identification code

RIV/00216224:14310/12:00071048

Organization unit

Faculty of Science

DOI

http://dx.doi.org/10.2754/avb201281040339

UT WoS

000316430300003

Keywords in English

Pigs; potassium iodide; iodine enriched alga; serum; thyroid gland; muscle; iodine concentration

Abstract

V originále

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.

Links

ED0001/01/01, research and development project

Name: CETOCOEN

Citovat

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.

@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.

Detailed Information on Publication Record