Effect of atmospheric oxidation on bioavailability of meat iron and liver weights in rats
Cardon, K.M.; Anthony, R.J.; Hendricks, D.G.; Mahoney, A.W.
Journal of Nutrition 110(3): 567-574
1980
ISSN/ISBN: 0022-3166 PMID: 7359224 Document Number: 164808
Iron bioavailability of diets containing oxidized turkey and oxidized beef meat was studied in 2 experiments. Freeze-dried, uncooked turkey meat and beef meat were allowed to oxidize at room temperature. In experiment 1, rats were made anaemic and given diets containing uncooked, freeze-dried turkey meat which had been exposed to air for 0, 48, 96, 144, 216 or 264 h. In experiment 2, anaemic rats were given diets composed of basal, basal + iron, basal + iron + formaldehyde, 100% fresh beef, 75% fresh and 25% oxidized beef, 50% fresh and 50% oxidized beef, 25% fresh and 75% oxidized beef, 100% oxidized beef and 100% fresh beef + formaldehyde. The diets were prepared so that meat was the only source of Fe. Haemoglobin regeneration was the basis for measuring utilization of Fe. The length of oxidation time of the turkey meat did not significantly affect the growth of the rats or the bioavailability of the meat Fe. Rats on severely oxidized beef diets had decreased bodyweight, enlarged livers and depressed haematinic responses. Formaldehyde did not significantly affect utilization of Fe in rats on basal diets, but depressed liver Fe storage in rats given fresh beef.