Iron Bioavailability in Soybean Meal as Affected by Supplemental Phytase and 1α-Hydroxycholecalciferol

Robert R. Biehl, Jason L. Emmert, David H. Baker

Research output: Contribution to journalArticle

Abstract

An Fe depletion-repletion chick bioassay was conducted to determine whether supplemental microbial phytase or 1α-hydroxycholecalciferol (1α-OH D3) would improve the bioavailability of Fe in soybean meal (SBM). Weight gain, hemoglobin, and hematocrit were markedly improved when increasing levels (0, 10, 20, and 80 mg/kg) of Fe from analytical grade ferrous sulfate (FeSO4·7H2O) were added to the Fe-deficient casein-dextrose basal diet containing 20 mg Fe/kg. Addition of 19 mg Fe/kg from SBM to the basal diet improved (P < 0.05) hemoglobin and hematocrit, but the response was less than that obtained from 10 mg Fe/kg from FeSO4·7H2O. Phytase (1,430 units/kg), 1α-OHD3 (10 μg/kg), or the combination, added to the SBM-fortified basal diet did not further improve hematocrit or hemoglobin, indicating that Fe bioavailability of SBM was not increased by either of these feed additives. Based on standard-curve methodology, and using hemoglobin as a criterion, the relative bioavailability of Fe was 38.5% for SBM, 21.0% for SBM + phytase, 23.2% for SBM + 1α-OHD3, and 29.2% for SBM + phytase + 1α-OHD3.

Original languageEnglish (US)
Pages (from-to)1424-1427
Number of pages4
JournalPoultry science
Volume76
Issue number10
DOIs
StatePublished - Oct 1997

Keywords

  • 1α-hydroxycholecalciferol
  • Chick
  • Iron
  • Phytase
  • Soybean meal

ASJC Scopus subject areas

  • Animal Science and Zoology

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