Dietary selenized yeast increases the selenium content whereas organic iron (sqm) has no effect on the iron content of pork

The human health benefits of dietary selenium (Se) and iron (Fe) are well established (Rayman, 1997; Kristensen et al., 2005). Meat and meat products are primary sources of dietary Se and iron for humans. Pork from Se and Fe-supplemented pigs may provide an additional source of these nutrients. However, the effects of supplementation of Se and iron on their status in muscles and effects on pork quality are not clearly defined. This study examined the effects of dietary Se and Fe supplementation on the Se and Fe status and meat quality of pork

Dietary iron improves iron status in finisher pigs fed wheat-based diets

Inulin-type fructans (IFT) have been shown to increase the absorption of copper, zinc and iron. Bacterial fermentation of IFT in the large intestine has been implicated in the increased intestinal absorption of iron naturally present in plant-based diets (Yashuda et al., 2006). Hence, inulin may promote the absorption of iron from the pig's diet and increase muscle iron content in pork. Attempts to increase muscle iron levels using iron supplements alone have largely been unsuccessful. Therefore, this study investigated effects of supplemental inulin (In) and organic iron (Fe) on growth, iron status and pork quality of boars and gilts