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A broiler experiment was conducted to compare the effects of supplementary iron sources and levels on the iron meat Two hundred and fifty hatched Ross broiler chickens were randomly assigned to 5 dietary treatments. Each coment ui oroner meat. two nundred ana arty naicnca Ross oroner chickens were randomly assignea to 3 Dietary treatments. nacn treatment had 5 replicates of 10 birds (5 males and 5 females). Birds were housed in raised floor batteries and fed traditional broiler diets ad libitum for 5 weeks. Dietary treatments were as follows: Control, Fe-Met 100 (100 ppm iron as Fe-methionine), Fe-Met 200, FeSO 4 100 (100 ppm iron as FeSO 4 ·7H 2 O) and FeSO 4 200. There were no significant differences among treatments in parameters related to production performance. Liver contained approximately 10 times more iron than the leg muscle which contained approximately 3 times more iron than either breast muscle or wing muscle. Significant differences in iron content in the broiler meat were observed. In the breast meat, Fe-Met treatments were significantly (p<0.05) higher than other treatments in iron content. In the leg meat, Fe-Met treatments and FeSO 4 200 treatment were significantly higher than the control in iron content. In the wing muscle, Fe-Met 200 treatment was significantly higher than other treatments in iron content. Iron content in the liver was significantly influenced by source and supplementation level of iron. Fe-Met treatments were higher than FeSO 4 treatments and 200 ppm treatments were higher than 100 ppm treatments in iron content in the liver. It is concluded that iron-methionine chelate is more efficient than iron sulfate and 200 ppm iron supplementation as Fe-Met is recommended for maximum iron enrichment in broiler meat.

The Effect of Dietary Supplementation of Fe-methionine Chelate and FeSO4 on the Iron Content of Broiler Meat