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Iron bioavailability of rats fed liver, lentil, spinach and their mixtures

To study the effects of dietary iron source (basal diet-FeSO4 x 7H2O, liver, lentil, spinach, liver + lentil, liver+spinach and lentil+spinach) on iron bioavailability, fifty-six Albino Sprague Dawley derived male 21 days old rats were fed on iron-deficient diet (7.8 mg Fe kg(-1) diet) and the menti...

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Published in:Pakistan journal of biological sciences 2009-02, Vol.12 (4), p.367-372
Main Authors: Rewashdeh, Abdullah Y, El-Qudah, Jafar M, Al-Dmoor, Hanee, Al-Qudah, Maisa M, Mamkagh, Amer M, Tarawneh, Khaled A, Hawari, Azmi D, Dababneh, Basem F, Al-Bakheit, Alaa A, Haddad, Moawya A
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Language:English
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Summary:To study the effects of dietary iron source (basal diet-FeSO4 x 7H2O, liver, lentil, spinach, liver + lentil, liver+spinach and lentil+spinach) on iron bioavailability, fifty-six Albino Sprague Dawley derived male 21 days old rats were fed on iron-deficient diet (7.8 mg Fe kg(-1) diet) and the mentioned seven iron containing diets (40 mg Fe kg(-1) diet) for 10 days. Rats fed liver diet showed higher iron apparent absorption (52.1%), hemoglobin (Hb) gain (0.94 g/100 mL), Hb-iron gain (1.2 mg), Hb-regeneration efficiency (HRE%) (50.8%), relative efficiency of HRE% (106.5%), packed cell volume gain (2.22%) and mean corpuscular hemoglobin concentration (0.64 g dL(-1)). Liver resulted in an increase in these parameters when mixed with lentil and spinach diets. However, rats fed iron free diet showed the higher dry matter absorption.
ISSN:1028-8880
DOI:10.3923/pjbs.2009.367.372