Effect of dietary copper, iron and ascorbic acid levels on hematology, blood and tissue copper, iron and zinc concentrations and 64Cu and 59Fe metabolism in young pigs
Gipp, W.F.; Pond, W.G.; Kallfelz, F.A.; Tasker, J.B.; Van Campen, D.R.; Krook, L.; Visek, W.J.
Journal of Nutrition 104(5): 532-541
1974
ISSN/ISBN: 0022-3166 PMID: 4823938 Document Number: 79209
A basal diet with Fe 100, Cu 10 mg/kg and ascorbic acid 0.011% or the same with Cu 240 and Fe 200 mg/kg singly or together without or with ascorbic acid 0.5% was given to 32 Large White pigs 3 weeks old weighing 5.8 kg. Blood was collected weekly. After 5 weeks all were given by mouth 100 mu Ci 64Cu(NO3)2 and 7 days later by injection 30 mu Ci 59FeSO4. In pigs given Cu 250 mg/kg Fe in plasma and liver and saturation of transferrin were decreased but latent and total Fe binding capacity, rate of removal of 59Fe from plasma and utilization of 59Fe by red blood cells were increased. The rapid uptake of 59Fe by red cells, low tissue Fe and low transferrin saturation showed no block in Fe release from the reticuloendothelial system. Cu in liver of pigs given 250 mg Cu/kg was reduced when 0.5% ascorbic acid was added to the diet. Ascorbic acid had no effect on the amount of Fe retained by the liver or intestine but increased Fe in plasma, the degree of saturation of plasma transferrin and the rate of removal from plasma and the uptake by red cells of 59Fe. It is concluded that Fe deficiency induced by excess Cu in the diet is caused by impairment in Fe absorption and that this is ameliorated by ascorbic acid.