Iron content in musculus longissimus lumborum et thoracis (m.l.l.t.) of fattening pigs.
Pork is among the most essential dietary sources of iron in Germany, considering its beneficial absorption rate. During 1997 and 1998 meat samples from 52 pigs per year were collected at the Thuringian performance testing station in order to examine the total iron content of pork. Musculus longissismus lumborum et thoracis (13./14. thoracic vertebra) from the right side of the carcasses were prepared for analyses. The total iron content was measured by atomic emission spectroscopy with inductively coupled plasma. The iron content of the meat was 4.18 +/- 0.97 mg/kg fresh material. This result was significantly lower than corresponding data from literature. An influence of the genetic composition of the pigs examined on the total iron content could be observed. The daily gain (R = -0.26) and intramuscular fat content (R = -0.28) were inversely correlated to the iron content. However, the lean meat proportion (R = 0.26) as well as haem pigment content (R = 0.27) were directly correlated to the total iron content of the meat.
Reichardt
W
W
Thüringer Landesanstalt für Landwirtschaft, Am Rennsteig 3, D-99819 Oberellen-Ortsteil Clausberg, Germany.
Müller
S
S
Leiterer
M
M
D000818:Animals; D001682:Biological Availability; D005260:Female; D005504:Food Analysis; D006801:Humans; D007408:Intestinal Absorption; D007501:Iron / Q000032:analysis* / Q000493:pharmacokinetics; D008297:Male; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D018673:Nutrition Policy; D013057:Spectrum Analysis / Q000379:methods; D013552:Swine; D014018:Tissue Distribution
D007501:Iron