J. Anim Sci.
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J. Anim Sci. 1966. 25:199-202.
© 1966 American Society of Animal Science
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Sr90 Phytate and Sr90 Chloride in Sheep and Swine and Roasting Effect on Sr90 in Meat1

F. G. Hembry and M. C. Bell

Agricultural Research Laboratory of the University of Tennessee, Oak Ridge2

Abstract

Since most Sr90 in plants occurs in the phytate form, Sr90 labeled phytate was prepared and purified for comparison with Sr90 Cl2. Availability of Sr90 from Sr90Cl2 and Sr90 phytate was compared using six wethers and six barrows in three trials for each animal. Fecal, urine and blood plasma analysis revealed no difference in the utilization of Sr90 from the two forms in either sheep or swine, when 1 me. of Sr90 salt was administered orally. Vitamin D added to the diet did not significantly alter Sr90 retention. Roasting significantly (P<.05) decreased the amount of Sr90 in the outer and middle areas of ham meat around the femur, with no effect on Sr90 in the meat immediately adjacent to the femur. Sr90 in pork loin cuts was not altered significantly by roasting. Drippings from the ham and loin roasts contained a small amount of activity. Meat near the bone of both cooked hams and cooked loin cuts contained significantly more Sr90 than meat further away from the bone. Bones averaged 800 times more Sr90/gm. than meat from roasts.

Footnotes

1 Published with the permission of the Director of the University of Tennessee Agricultural Experiment Station, Knoxville, Tennessee.

2 Operated by the Tennessee Agricultural Experiment Station for the U. S. Atomic Energy Commission under Contract No. AT-40-1-GEN-242.






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Copyright © 1966 by the American Society of Animal Science.