Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Iron
Iron is an essential component of the proteins involved in oxygen transport or utilization. These proteins, including hemoglobin, myoglobin and a number of cytochrome and iron-sulphur proteins, are involved in the electron transport chain. Several mammalian enzymes also either contain or are activated by iron. More than 50 % of the body’s iron is present in hemoglobin; smaller amounts are present in other iron requiring proteins, enzymes and in protein-bound stored iron. Most practical feedstuffs have more than adequate amounts of iron, and iron deficiency is unlikely in animals. In most field conditions, the iron deficiency is a secondary one due to either protein deficiency or parasite infestations or diseases causing chronic blood loss. Without blood loss, only small amounts of iron are lost through urine and feces.
Cereal grains normally contain 30 to 60 mg Fe/kg; oilseed meals contain 100 to 200 mg Fe/kg. With the exception of milk and milk products, feeds of animal origin are high in iron: meat and fish meal contain 400 to 500 mg Fe/kg: blood meal usually has more than 3,000 mg Fe/kg. Although the iron content of forages is highly variable, most forages contain from 70 to 500 mg Fe/kg. Much of the iron variation in forage is likely caused by soil contamination. Water and soil ingestion can be significant sources of iron for livestock, although availability from forages appears to be lower than other sup plementa l ir on sourc e s. I nc re asing dietar y ca lcium a nd /or p ho sp ho rus concentrations decrease iron absorption. Citrate, fumarate and gluconate forms of iron have been found to be equal in bioavailability to that of ferrous sulphate
Q. Phylogenetic systems of classification? As already pointed out 'earlier that in Phylogenetic system, the plants are classified according to their evolutionary relationships.
Axon: Axon is a projection from the cell body. Each neuron has only one axon. Unlike dendrites, axons are very long and are usually unbranched structures. The axon
estion..
Functions of Plasma Proteins The proteins of the plasma serve several important functions. They exert osmotic pressure varying from 25 to 30 mm Hg, which regulate
Dictyosomes are produced on the Organelles in the plant cells composed of the series of flattened membrane sacs which sort, chemically modify, and package protein srough endoplasm
Explain the Acid Fast Staining? Acid fast staining is a type of differential staining used for identification of certain bacteria, e.g. Mycobacteria which cannot be stained rea
Discuss about electric field The electric field is a vector quantity whose magnitude is the force per unit charge and points in the direction of the force on the positive test
Factors affecting the process of deep fat frying. The common factors influencing the process of deep frying include: 1. Heat- Frying temperatures ranging from 150 -190°C
examples of heterotrophic nutrition
Overall senescence - Senescence Only the parts above the ground level i.e. The aerial parts die whereas the underground parts survive For example, potato.
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd