Content of iodine in broiler meat
2007
Herzig, I.,Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic) | Travnicek, J.,Jihoceska Univ., Ceske Budejovice (Czech Republic). Zemedelska Fakulta | Kursa, V.,Jihoceska Univ., Ceske Budejovice (Czech Republic). Zemedelska Fakulta | Kroupova, V.,Jihoceska Univ., Ceske Budejovice (Czech Republic). Zemedelska Fakulta | Reznicek, I.,Veterinarni Hygienicka Stanice, Kostelec u Jihlavy (Czech Republic)
The present study brings current information on providing broilers with the required iodine level by the determination of its content in breast and leg muscles and on the relationship between those concentrations and I intake by the human population. The I content was assessed by the Sandell-Kolthoff method in 84 samples of broiler breast and leg muscles from seven farms in four districts of the Czech Republic. The average I concentrations in the breast and leg muscles were 18.9+/-6.71 microg/kg and 38.1+/-19.79 microg/kg, respectively. The average value in leg cuts was significantly higher than that in breast muscles. Nevertheless, both values were correlated (r=0.91). I levels in the samples from different farms varied from 11.4 to 24.3 microg/kg (breasts) and from 18.3 to 61.2 microg/kg (legs).
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