Effect of Dietary Iron Level on Efficiency of Converting Food Iron into Hemoglobin by the Anemic Rat

1976 ◽  
Vol 20 (4) ◽  
pp. 222-227 ◽  
Author(s):  
Arthur W. Mahoney ◽  
Deloy G. Hendricks
Keyword(s):  
Iron Level ◽  
Dietary Iron

Effects of a limited period of iron supplementation on the growth performance and meat colour of dairy bull calves for veal production

2017 ◽  
Vol 57 (4) ◽  
pp. 778 ◽  
Author(s):  
K. Cui ◽  
Y. Tu ◽  
Y. C. Wang ◽  
N. F. Zhang ◽  
T. Ma ◽  
...  
Keyword(s):  
Growth Performance ◽  
Basal Diet ◽  
Nutrient Digestibility ◽  
Control Group ◽  
Average Weight ◽  
Iron Level ◽  
Dietary Iron ◽  
Bull Calves ◽  
Dairy Bull

The effects of restricting iron intake for the final 60 days of a 180-day growth trial on growth performance, nutrient digestibility, slaughter performance and meat quality of dairy bull calves used in veal production were evaluated in this study. Twenty-four newborn Holstein bull calves with an average weight of 41.0 ± 1.62 kg were randomly assigned to two groups of n = 12 calves/group. Calves in the Control group were fed a basal diet that included a milk replacer and pellet feed for 180 days. The iron level in the basal diet was 50 mg/kg. Calves in the Treatment group received the basal diet supplemented with 70 mg/kg iron for the first 120 days, then received the basal diet for the remaining 60 days. Five calves from each group were slaughtered at the end of the trial, and samples of the M. longissimus dorsi and rumen fluid were collected. No differences were found in dry matter intake, growth performance or digestibility and metabolism of nutrients between the two groups (P > 0.05). The dietary iron regimen did not affect the concentrations of blood urea nitrogen, total protein, albumin, or glucose (P > 0.05); however, the haemoglobin content increased with the supplementation of iron in the diet (P < 0.05). Compared with the Control group, increasing dietary iron increased the meat percentage (P < 0.05) rather than the meat nutritional composition or quality of veal.

Dietary iron-deficient anemia induces a variety of metabolic changes and even apoptosis in rat liver: a DNA microarray study

2010 ◽  
Vol 42 (2) ◽  
pp. 149-156 ◽  
Author(s):  
Asuka Kamei ◽  
Yuki Watanabe ◽  
Tomoko Ishijima ◽  
Mariko Uehara ◽  
Soichi Arai ◽  
...  
Keyword(s):  
Lipid Metabolism ◽  
Iron Deficiency ◽  
Dna Microarray ◽  
Global Analysis ◽  
Control Diet ◽  
Diet Group ◽  
Iron Level ◽  
Dietary Iron ◽  
Deficient Diet ◽  
Iron Deficient

Anemia can be induced by dietary iron deficiency, as well as by hemorrhagia. It may also be associated with changes in lipid metabolism. However, no global analysis detailing the consequences of iron deficiency in the liver has yet been conducted. Since the liver is a metabolically important organ and also a major iron-storing organ, we performed a comprehensive transcriptome analysis to determine the effects of iron deficiency on hepatic gene expression. Four-week-old rats were fed an iron-deficient diet, ∼3 ppm iron, ad libitum for 16 days. These rats were compared with similar rats pair-fed a control diet with a normal iron level, 48 ppm iron. The 16-day iron-deficient diet apparently induced anemia. On day 17, the rats were killed under anesthesia, and their livers were dissected for DNA microarray analysis. We identified 600 upregulated and 500 downregulated probe sets that characterized the iron-deficient diet group. In the upregulated probe sets, genes involved in cholesterol, amino acid, and glucose metabolism were significantly enriched, while genes related to lipid metabolism were significantly enriched in the downregulated probe sets. We also found that genes for caspases 3 and 12, which mediate endoplasmic reticulum (ER)-specific apoptosis, were upregulated in the iron-deficient group. Combined, these results suggest that iron deficiency exerts various influences, not only on nutrient metabolism but also on apoptosis, as a consequence of ER stress in the liver.

Effects of Dietary Iron Level on Gut Iron Levels and Iron Absorption in the Rat

1967 ◽  
Vol 92 (1) ◽  
pp. 53-65 ◽  
Author(s):  
W. N. Pearson ◽  
Martha Reich ◽  
Helen Frank ◽  
Lourdes Salamat
Keyword(s):  
Iron Absorption ◽  
Iron Level ◽  
Dietary Iron

Effect of dietary iron level on in situ turkey muscle lipid peroxidation

1990 ◽  
Vol 38 (3) ◽  
pp. 601-604 ◽  
Author(s):  
Joseph Kanner ◽  
Ido Bartov ◽  
Menachem Ori Salan ◽  
Linda Doll
Keyword(s):  
Lipid Peroxidation ◽  
Iron Level ◽  
Dietary Iron ◽  
Muscle Lipid

scholarly journals Effect of fulvic and humic acids on iron and manganese homeostasis in rats

2017 ◽  
Vol 65 (1) ◽  
pp. 66-80 ◽  
Author(s):  
József Szabó ◽  
András Valentin Vucskits ◽  
Erzsébet Berta ◽  
Emese Andrásofszky ◽  
András Bersényi ◽  
...  
Keyword(s):  
Iron Content ◽  
Iron Homeostasis ◽  
Intestinal Content ◽  
Iron Level ◽  
Dietary Iron ◽  
Down Regulation ◽  
Fe And Mn ◽  
Liver And Kidney ◽  
Mn Concentration ◽  
Mn Concentrations

The objective of this study was to investigate the effects of fulvic acid (FA) and humic acid (HA) as the two main compounds of humic substances, separately on Fe and Mn homeostasis. Seventy-two male Wistar rats were randomly divided into 9 experimental groups. The control diet (AIN-93G formula) and diets supplemented with 0.1%, 0.2%, 0.4% and 0.8% HA or FA were fed for 26 days. Fe and Mn concentrations of the large intestinal content, liver, kidney, femur and hair were determined. No significant differences were observed in the production parameters. The effects of FA and HA on iron homeostasis were significantly different. FA proved to be a good iron source, and slightly increased the iron content of liver and kidney, but — up to a dietary iron level of 52.7 mg/kg — it did not influence the efficiency of iron absorption. Above a dietary iron level of 52.7 mg/kg down-regulation of Fe absorption can be assumed. HA significantly stimulated the iron uptake and there was no down-regulation of Fe absorption up to 0.8% dietary HA supplementation level (61.5 mg Fe/kg diet). In the HA groups the iron content of the liver and kidney decreased significantly, suggesting that in spite of the better Fe absorption, the HA—Fe complex does not provide iron to the investigated organs. Neither FA nor HA supplementation influenced the Fe content of the femur and hair and slightly decreased the Mn concentration in the large intestinal content. This effect was significant (with a 22.7% Mn concentration decrease) only at the HA supplementation rate of 0.8%. Neither FA nor HA influenced significantly the Mn concentrations of the liver, kidney and femur. The Mn concentration of the hair in rats receiving FA- or HA-supplemented diets was higher than in the control rats; however, this result needs further confirmation.

scholarly journals Time Course of and Effect of Dietary Iron Level on Iron Incorporation into Erythrocytes by Infants

2000 ◽  
Vol 130 (3) ◽  
pp. 541-545 ◽  
Author(s):  
Samuel J. Fomon ◽  
Robert E. Serfass ◽  
Steven E. Nelson ◽  
Ronald R. Rogers ◽  
Joan A. Frantz
Keyword(s):  
Time Course ◽  
Iron Level ◽  
Dietary Iron ◽  
Iron Incorporation
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