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Effect of Dietary Iron and Desferrioxamine on Blood Hemoglobin and on Pigment Content and Color of Muscles in Veal Calves^{1, 2, 3,}

University Laval, Quebec, Canada

Abstract

Twenty-four grade Holstein male calves were used to study the effects of dietary iron and desferrioxamine on the blood hemoglobin and on the pigment content and color of five muscles. The muscles studied were the vastus lateralis, rectus jemoris, gluteus medius, gastrocnemius and I. dorsi. The basal diet was reconstituted partially skimmed milk supplemented with minerals and vitamins. The rate of decrease in blood hemoglobin, from 4 to 60 days of age, was 0.043 gm. per 100 ml. daily for the calves receiving iron, as compared to 0.060 gm. per 100 ml. for the control calves. Desferrioxamine inhibited the effects of iron on this blood pigment. Supplementary iron slightly increased the hemoglobin content of all muscles tested, except the gastrocnemius. Desferrioxamine decreased the hemoglobin content of all muscles. The myoglobin content of the muscles studied was not affected by either iron or desferrioxamine. The gluteus medius and the l. dorsi, regardless of treatments, were darker than the rectus femoris. Feeding supplementary iron resulted in the production of darker-colored muscles while desferrioxamine on the contrary produced lighter-colored meat when a comparison was made with the controls.

¹ Contribution No. 50. Faculty of Agriculture.

² This work was made possible through a grant from the Quebec Agricultural Research Council, Department of Agriculture and Colonisation.

³ The advice of Dr. J. P. Pare concerning statistical analyses is gratefully acknowledged.

⁴ Data were taken from a thesis submitted by the senior author to the Graduate School in partial fulfilment of the requirements for a Master of Science degree.

⁵ Present address: DeDartment of Animal Science, Cornell University, Ithaca, New York.