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Iron Requirement of the Growing Lamb¹

Purdue University, Lafayette, Indiana³

Abstract

Two experiments involving forty-two lambs were conducted to study the Fe requirement of finishing lambs. Seven dietary levels of iron (10,25, 40, 70, 140, 210 and 280 ppm) were studied. The lambs were fed semi-purified diets.

Acute iron deficiency symptoms were produced in the lambs fed a diet containing 10 ppm iron. The deficiency symptoms included anorexia, depressed growth and emaciation. No significant hematological changes accompanied the deficiency symptoms. However, the hemoglobin, RBC count and packed cell volume values tended to be higher in the group showing the deficiency syndrome. This would suggest that hemoconcentration occurred.

Levels of 40 and 70 ppm of iron seemed adequate to meet the dietary requirement of the lambs for normal performance. Twenty-five ppm iron did not support maximum growth. Therefore, the data suggest that the apparent minimum dietary iron requirement of the growing-finishing lamb is greater than 25 ppm and not more than 40 ppm.

¹ This work is from a thesis submitted by M. J. Lawlor to the Graduate School, Purdue University, in partial fulfillment of the requirements for the degree of Doctor of Philosophy.

² Present address: Department of Biochemistry and Nutrition, Agricultural Institute, Thorndale, Dublin, Ireland.

³ Contribution from the Department of Animal Sciences, Journal Paper No. 2393.