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The influence of an extra supply of iron on some blood components and on meat colour at slaughter in fattening veal calves



The influence of an extra supply of iron on some blood components and on meat colour at slaughter in fattening veal calves



Zentralblatt fur Veterinarmedizin, A 30(5): 325-331



The effect of adding 5 ppm Fe to a commercial milk replacer on food conversion, color of the meat at slaughter, blood Hb concentration, red blood cell count, plasma Fe concentration and total plasma Fe-binding capacity in 2 sets of veal calves throughout the whole fattening period was studied. Extra Fe in the diet of veal calves influenced the color of the meat at slaughter in a negative way; food conversion was influenced positively. During the last 3 wk of the fattening period the extra Fe in the diet led to an increased plasma Fe concentration but not to an increase of blood Hb concentration.

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Accession: 001138884

Download citation: RISBibTeXText

PMID: 6412480

DOI: 10.1111/j.1439-0442.1983.tb00989.x



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