Exploratory Study: Excessive Iron Supplementation Reduces Zinc Content in Pork without Affecting Iron and Copper

Area of Science:

• Animal Nutrition
• Mineral Metabolism
• Meat Science

Background:

• Optimizing mineral levels in livestock is crucial for animal health and meat quality.
• Understanding the impact of excessive mineral supplementation is essential to prevent potential adverse effects.

Purpose of the Study:

• To investigate the effects of high dietary iron levels on iron, zinc, and copper concentrations in pork and its offal.
• To assess the impact of excessive iron on iron biomarkers and mineral status in pigs.

Main Methods:

• Pigs were fed diets with either 500 ppm (control) or 3000 ppm (supplemental) iron for 60 days.
• Blood samples were analyzed for iron biomarkers, serum zinc, and copper.
• Mineral content (iron, zinc, copper) was determined in nine meat cuts and various offal samples post-slaughter.

Main Results:

• Iron supplementation increased hemoglobin and hematocrit, indicating improved iron status.
• Serum iron, zinc, and copper levels were not significantly affected by high iron intake.
• Zinc content in pork meat cuts decreased by 32-55%, while iron content increased in liver, spleen, kidneys, and pancreas. Offal zinc and copper levels showed no significant changes.

Conclusions:

• High dietary iron supplementation effectively improves iron status in pigs.
• Excessive iron intake leads to a significant reduction in zinc concentration in pork meat.
• Iron supplementation does not alter zinc and copper levels in pork offal.