The content of iodine in pork
2005
Herzig, I.(Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic)) E-mail:[email protected] | Travnicek, J.(Jihoceska Univ., Ceske Budejovice (Czech Republic). Zemedelska Fakulta) | Kursa, J.(Jihoceska Univ., Ceske Budejovice (Czech Republic). Zemedelska Fakulta) | Kroupova, V.(Jihoceska Univ., Ceske Budejovice (Czech Republic). Zemedelska Fakulta)
The results were obtained by the determination of the iodine concentration in 108 samples of leg muscles (m. gracilis) of pigs from 18 herds in 10 districts of the Czech Republic and by the relationship between these concentrations and the iodine intake by the human population. The average I concentration in leg muscles of market pigs was 25.6+/-15.54 microg/kg fresh matter. There were significant differences in obtained data between the herds as I concentrations varied from 8.5 to 66.2 microg/kg. Provided that the average annual consumption of pork in the Czech Republic is 40.9 kg, pork meat contributes by 1.4-2.4% for the recommended I intake per person per year.
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