Comparative Effects of the Addition of Mutton or Beef to a Bean Seed Ragout on Iron Status in Growing Rats
2006
Chabchoub-Ellouze, S. | Hamdaoui, M.H.
Aims: The objective was to compare the effects of the addition of mutton or beef to a bean seed ragout (BSR) on iron status in growing rats. In addition, we have studied the possible interference of fat from mutton on iron status because this type of animal contains a high amount of subcutaneous fat. Methods: The iron status was investigated through the exploration of the total iron in the blood and the reserve of iron stored in the liver, spleen, intestine, heart and tibia. Results: Our findings showed that the iron concentration in the total blood significantly increased in the BSR + beef (reference group), an increase of 23% (p < 0.008) as compared to the control group (BSR). However, it significantly decreased in BSR + mutton and BSR + mutton fat groups by 23% and 30%, respectively. The reserve of iron stored in the liver and intestine significantly increased only in the BSR + beef group by 69.5% and 120% (p < 0.01), respectively. Therefore, this reserve was lower in the BSR + mutton or mutton fat groups than BSR + beef group. The iron content in the tibia significantly increased only in the BSR + beef group, an increase of 88% (p < 0.05). However, it was unchanged or decreased in the BSR + mutton and mutton fat groups as compared to the control group. Only, the reserve of iron stored in the spleen significantly increased in all groups. In the heart, our results demonstrated no significant increase of the iron level among all the groups. Conclusion: This preliminary study suggested that mutton, in contrast to beef, has a small or negative effect on the iron status. This negative effect might be related to the high fat, especially polyunsaturated fatty acids content in mutton.
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