Bioavailability of ferrous lactate added to gum caramels

Adrián Guillermo Quintero, Guillermina González Rosendo, Javier Polo Pozo, José J. Rodríguez Jerez

Research output: Contribution to journalArticleResearchpeer-review

Abstract

Background: The enrichment of food with ferrous sulfate is the most frequently use alternative to combat iron deficiency, but it is technologically difficult to manage which is why we propose ferrous lactate which provides the benefit of fewer modifications. Objective: To evaluate the bioavailability of ferrous lactate added to gum caramels to female growing pigs. Methods: The bioavailability of th e iron was evaluated in piglets. At random 2 groups were formed which received: Feed low in iron, plus caramels added with ferrous lactate and normal feed. Every 15 days were weight and hematological parameters were measured. Paired analysis were made and comparison of measurements. Results: The product had acceptabl e characters, quantity of iron of 2,4 mg per gram. The female pigs supplemented with ferrous lactate showed more aid on weight (15,7% more). The mortality in the group of lactate was 20% and 50% in the control group. The iron detected, was higher in the group of lactate (2 987 mg) than in the control group (2 792 mg); whereas, the quantity of iron consumed was higher in the last group. Conclusions: The supplement with ferrous lactate proved to be the best in increasing weight and reduced the mortality of female pigs. The bioavailability of ferrous lactate was superior by 30% compared with ferrous sulfate.
Original languageEnglish
Pages (from-to)146-151
JournalRevista Espanola de Nutricion Comunitaria
Volume11
Issue number3
Publication statusPublished - 1 Jul 2005

Keywords

  • Bioavailability
  • Iron
  • Iron deficiency
  • Pigs

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