The chemical characteristics of organic iron sources and their relative bioavailabilities for broilers fed a conventional corn–soybean meal diet1
Author:
Affiliation:
1. Mineral Nutrition Research Division, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, P. R. China
2. Wulanchabu Vocational College, Wulanchabu, 012000, Inner Mongolia Autonomous Region, P. R. China
Funder
National Natural Science Foundation of China
Agricultural Science and Technology Innovation Program
China Agriculture Research System
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/94/6/2378/23766825/2378.pdf
Reference57 articles.
1. Biological estimation of available iron using chicks or rats;Amine;J. Agric. Food Chem.,1972
2. Iron requirement of chicks fed a semipurified diet based on casein and soy protein concentrate;Aoyagi;Poult. Sci.,1995
3. Zinc bioavailability;Baker,1995
4. Iron bioavailability in soybean meal as affected by supplemental phytase and 1-hydrocholecalciferol;Biehl;Poult. Sci.,1997
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