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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
Ratios of the bases in different samples of nucleic acid yielded the following results: a. A + C = 0.6 b. A + C = 1 c. A + G = 1.2
Euglena
Jennifer has the "stomach flu" that is going around campus and has been vomiting profusely for the past 24 hours. Not only has she been unable to keep down fluids or food but she h
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detail notes on seed dormancy and seed germination
Explain Food Sources of lron? lron is found in foods in one of the two forms i.e. haem or non-haem. In the human diet, the primary sources of haem iron are the haemoglobin and
classification of plan''s tissue
Parasite and host during incubation period Incubation period is the second stage in the process of a disease. It is the time between the day of infection to the appearanc
Regulation of the Citric Acid Cycle The citric acid cycle is regulated by certain enzymes and by the availability of ADP.
Chemical Composition and Nutritive Values The nutritional quality of an oil meal protein will be affected by the processing conditions to which it is been exposed. Three major
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