Relative bioavailability of iron proteinate for broilers fed a casein-dextrose diet

Area of Science:

• Animal Nutrition
• Poultry Science
• Mineral Metabolism

Background:

• Dietary iron is crucial for broiler chick development and health.
• Assessing the bioavailability of different iron sources is essential for optimizing feed formulations.
• Organic iron compounds are increasingly explored as alternatives to inorganic iron sulfates.

Purpose of the Study:

• To compare the bioavailability of organic iron (Fe proteinate) versus inorganic iron (FeSO4•7H2O) in broiler chicks.
• To evaluate the impact of different iron sources and levels on chick growth, hematological parameters, and tissue iron deposition.
• To identify sensitive indicators for assessing iron bioavailability in poultry.

Main Methods:

• A completely randomized design experiment with 448 broiler chicks was conducted.
• Seven dietary treatments were applied, including a control and varying levels (10, 20, 40 mg/kg) of Fe proteinate or Fe sulfate.
• Blood, liver, and kidney samples were analyzed for iron content, hemoglobin, and hematocrit at 14 days of age.

Main Results:

• Increasing dietary iron levels linearly improved growth, feed intake, hematological indices, and iron deposition, while reducing mortality.
• Fe proteinate supplementation resulted in significantly higher blood hemoglobin concentration and total body Hb Fe compared to Fe sulfate.
• Bioavailability of Fe proteinate relative to Fe sulfate was estimated at 117% for Hb concentration and 114% for total body Hb Fe.

Conclusions:

• Dietary iron level significantly impacts broiler performance and iron status.
• Fe proteinate exhibits superior bioavailability compared to inorganic iron sulfate in broiler chicks.
• Blood hemoglobin and total body Hb Fe are reliable indicators for differentiating iron source bioavailability in poultry.