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Some aspects of extra iron supply in veal calf fattening



Some aspects of extra iron supply in veal calf fattening



Veterinary Research Communications 10(4): 283-296



Extra iron (5 ppm) in a normal commercial milk replacer given from the end of the sixth week until the end of the sixteenth week of the fatting period influenced food conversion positively without a loss in meat quality. Even when the extra iron was given to the end of the fattening period there was no perceptible improvement of the haematological status of the calf, though liver iron concentration was increased. During all the experiments nostainable iron could be found in bone marrow smears. Iron and copper concentration measured in liver biopsies appeared to give reliable information about, respectively, iron and copper status of the veal calf. In relation to the colour of the meat at slaughter the blood haemoglobin concentration during the fattening period was found to be the most relieable parameter.

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Accession: 001462425

Download citation: RISBibTeXText

PMID: 3739214

DOI: 10.1007/bf02213991



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