Iodine content of beef, lamb and egg in Shahrekord retails during 2010 and 2011

Shakerian, امیر

Manuscript ID : 518695 Visit : 86 Page: 83 - 89

Article Type: Original Research

Iodine content of beef, lamb and egg in Shahrekord retails during 2010 and 2011

Subject Areas : Food Science and Technology

امیر Shakerian ¹ (Associate Professor of Food Hygiene Department, Faculty of Veterinary Medicine, Shahre Kord Branch, Islamic Azad University, Shahre Kord. Iran.)

Received: 2012-06-16 Accepted : 2013-01-19 Published : 2012-08-22

Keywords: lamb, egg, beef, Iodine, Shahre Kord,

Abstract :

Iodine is an essential element in human diet and is found in many types of animal-origin foods. Nevertheless, iodine defect is a serious problem in many countries throughout the world. This study was aimed to determine the iodine contents of beef, lamb as well as eggs at ShahreKord retails. Forty beef, 40 lamb and 60 egg samples were obtained from ShahreKord markets during spring and winter of 2011. Iodine content of the samples was determined by acid digestion and Sandell-Kolthoff-base method. According to the results, the iodine content (mean ± SD) of lamb in winter and spring was 11.32 ± 3.79 and 105.65 ± 52.635 µg/kg, respectively. Meanwhile, the iodine content for beef samples was estimated at 16.17 ± 5.69 and 115.25 ± 41.18 µg/kg in winter and spring, respectively. Moreover, it was found that iodine content of egg yolk in winter was 340.40 ± 122.60 µg/kg and in spring was 462.63± 62.71 µg/kg. However, iodine content of egg albumin in winter and spring was 33.01 ± 14.56 and 47.87 ± 14.40 µg/kg, respectively. In this study, a significant (p>?) relationship was not observed between the iodine content of albumen and egg yolk. It was concluded that beef, lamb and egg could be considered as a significant source of iodine for human.

References:

هدایتی،م.، اردوخانی، آ.، دانشپور، م. و عزیزی، ف. (1385). سنجش میزان ید در شیر به روش هضم اسیدی و خوانش میکروپلیتی. مجله‌ی غدد درون‌ریز و متابولیسم ایران، 8(4): 363-357.

Church, D.D. (1990). Digestive Physiology and Nutrition of ruminants. Oregon U.S.A, 58(2): 121-125.

Garwin, J.L., Morgan, J.M., Stowell, R.L., Richardson, M.P., Walker, M.C. and Capuzzi, D.M. (1992). Modified eggs are compatible with a diet that reduces serum cholesterol concentration in humans. Journal of Nutrition, 122(11): 2153-2160.

Gilbert, F.A. (1983) . Mineral nutrition of plants and animals. Norman University of Oklahoma press, 45(10): 74-80.

He, M.L., Hollwich, W. and Rambeck, W.A. (2002). Supplementation of algae to the diet of pigs: a new possibility to improve the iodine content in the meat. Journal of Animal Physiology and Animal Nutrition, 86(3-4): 97-104.

Hedayati, M., Ordookhani, A., Daneshpour, MS. and Azizi, F. (2006). Acid Digestion and Microplate Reading Method for Milk Iodine Determination. Iranian Journal of Endocrinology and Metabolism, 8(4): 357-364[In Farsi].

Herzig, I., Pisarikova, B., Kursa, J. and Suchy, P. (2000). Utilization of iodine from different sources in pigs. Archives of Animal Nutrition,53(2): 179-189.

Herzig, I., Travnicek, J., Kursa, J. and Kroupova, V. (2005). The content of iodine in pork. Veterinarni Medicina, 50: 521-525.

Herzig, I., Travnicek, J., Kursa, J., Kroupova, V. and Reznicek, I. (2007). Content of iodine in broiler meat. Acta Veterinaria Brno, 76: 137-141.

Kaufmann, S., Wolfram, G., Delange, F. and Rambeck, W.A. (1998). Iodine Supplementation of laying hen feed: A supplementary measure to eliminate iodine deficiency in humans? Zeitschrift fur Ernahrungswissenschaft, 37: 288-298.

Kroupova, V., Travnicek, J., Kursa, J., Kratochvil, P. and Krabacova, I. (1999). Iodine content in egg yolk during its excessive intake by laying hens. Czech Journal of Animal Science, 44: 369-376.

Kursa, J., Herzig, I., Travnicek, J. and Kroupova, V. (2005). Milk as a food source of iodine for human consumption in the Czech Republic. Acta Veterinaria Brno, 74: 255-264.

Paulikova, I., Seidel, H., Nagy, O. and Kovac, G. (2008). Milk Iodine Content in Slovakia. Acta Veterinaria Brno,77: 533-538.

Pennington, J.A.T. (1990). Iodine concentrations in US milk: Variation due to time, season and region. Journal of Dairy Science,73: 3421-3427.

Travnicek, J., Kroupova, V., Herzig, I. and Kursa, J. (2006). Iodine content in consumer hen eggs. Veterinarni Medicina, 51: 93-100.

Underwood, E.J. (1997). Trace elements in human and Animal nutrition. Academic Press, A Subsidiary of Harcourt Brace Jovanovich, pp.545.

Velisek, J. (1999). Chemistry of foods 2. 1ed. OSSIS Tabor. 304pp. ISBN 80-902391-4-5.

Yalcin, S., Kahraman, Z., Yalcin, S., Yalcin, S.S. and Dedeoglu, H.E. (2004). Effects of supplementary iodine on the performance and egg traits of laying hens. Bristish Poultry Science, 45(4): 499- 503.

_||_