Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats
Efficiency of converting dietary iron from meat, bovine hemoglobin (HB) and ferrous sulfate into hemoglobin was investigated in anemic rats. Raw or autoclaved HB, and raw, autoclaved, boiled, or baked beef round, and ferrous sulfate were mixed into diets to give 36 mg Fe/kg diet. Heat treatments inc...
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th-mahidol.307392018-10-12T14:47:14Z Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats O. JANSUITTIVECHAKUL A. W. MAHONEY D. P. CORNFORTH D. G. HENDRICKS K. KANGSADALAMPAI Utah State University Chulalongkorn University Mahidol University Agricultural and Biological Sciences Efficiency of converting dietary iron from meat, bovine hemoglobin (HB) and ferrous sulfate into hemoglobin was investigated in anemic rats. Raw or autoclaved HB, and raw, autoclaved, boiled, or baked beef round, and ferrous sulfate were mixed into diets to give 36 mg Fe/kg diet. Heat treatments increased the efficiency of converting both HB and meat iron into hemoglobin by the anemic rats. Efficiencies of conversion were 23, 30, 33, 37, 37, 36 or 60 (LSD 0.05/0.01 = 4/6), respectively, for raw HB, autoclaved HB, raw meat, autoclaved meat, boiled meat, baked meat or ferrous sulfate. An in vitro measurement of iron availability in meat correlated poorly with bioavailability determined in rats. Cooking did not significantly affect the bioavailability of meat iron. Copyright © 1985, Wiley Blackwell. All rights reserved 2018-10-12T07:47:14Z 2018-10-12T07:47:14Z 1985-01-01 Article Journal of Food Science. Vol.50, No.2 (1985), 407-409 10.1111/j.1365-2621.1985.tb13413.x 17503841 00221147 2-s2.0-84985275126 https://repository.li.mahidol.ac.th/handle/123456789/30739 Mahidol University SCOPUS https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84985275126&origin=inward |
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Agricultural and Biological Sciences O. JANSUITTIVECHAKUL A. W. MAHONEY D. P. CORNFORTH D. G. HENDRICKS K. KANGSADALAMPAI Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats |
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Efficiency of converting dietary iron from meat, bovine hemoglobin (HB) and ferrous sulfate into hemoglobin was investigated in anemic rats. Raw or autoclaved HB, and raw, autoclaved, boiled, or baked beef round, and ferrous sulfate were mixed into diets to give 36 mg Fe/kg diet. Heat treatments increased the efficiency of converting both HB and meat iron into hemoglobin by the anemic rats. Efficiencies of conversion were 23, 30, 33, 37, 37, 36 or 60 (LSD 0.05/0.01 = 4/6), respectively, for raw HB, autoclaved HB, raw meat, autoclaved meat, boiled meat, baked meat or ferrous sulfate. An in vitro measurement of iron availability in meat correlated poorly with bioavailability determined in rats. Cooking did not significantly affect the bioavailability of meat iron. Copyright © 1985, Wiley Blackwell. All rights reserved |
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Utah State University |
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Utah State University O. JANSUITTIVECHAKUL A. W. MAHONEY D. P. CORNFORTH D. G. HENDRICKS K. KANGSADALAMPAI |
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Article |
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O. JANSUITTIVECHAKUL A. W. MAHONEY D. P. CORNFORTH D. G. HENDRICKS K. KANGSADALAMPAI |
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O. JANSUITTIVECHAKUL |
title |
Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats |
title_short |
Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats |
title_full |
Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats |
title_fullStr |
Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats |
title_full_unstemmed |
Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats |
title_sort |
effect of heat treatment on bioavailability of meat and hemoglobin iron fed to anemic rats |
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2018 |
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https://repository.li.mahidol.ac.th/handle/123456789/30739 |
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1763490737507270656 |