THE RELATIVE BIOAVAILABILITIES OF IRON IN SOYBEAN MEAL AND EGG YOLK POWDER
- VernacularTitle:大豆粉和蛋黄粉中铁的相对生物利用率
- Author:
Yi YANG
;
Shusheng PENG
- Publication Type:Journal Article
- Keywords:
iron relative bioavailability soybean meal egg yolk powder
- From:
Acta Nutrimenta Sinica
1956;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
The objective of this study is to evaluate the relative bioavailabilities (RBA) of iron in Soybean meal and egg yolk powder by means of the rat hemoglobin repletion method, and to analyse their iron contents by the atomic absorption spectrometric determination.The iron content of soybean meal is 159.78 ppm, RBA is 67.24%; the iron content of egg yolk powder is 128.65ppm, RBA is 70.90%. This means that both soybean and egg yolk are of high iron contents, and their RBAs are not too inferior, indicating that the absolute amounts of available iron are still high. So both of them should be considered a rather good source of dietary iron.Using the total iron consumption and the final total hemoglobin of each animal during the hemoglobin repletion period as a dose-response index to calculate the RBA is thought to be reasonable.
