Content of Iodine in Broiler Meat

Abstract

The present study brings current information on providing broilers with the required iodine level by the determination of its content in breast and leg muscles and on the relationship between those concentrations and iodine intake by the human population. The iodine content was assessed by the Sandell-Kolthoff method in 84 samples of broiler breast and leg muscles from seven farms in four districts of the Czech Republic, collected during the period from August to September 2004. Average iodine content in broiler breast and leg muscles was 18.9 ± 6.71 μg I kg-1 and 38.1 ± 19.79 μg I kg-1, respectively, and coefficient of variation was 35.5% and 52.0%, respectively. Iodine concentration in leg muscles was statistically significantly higher (P < 0.0001) relative to breast muscles. Iodine level variations in the samples from respective farms were expressed in the levels range of 11.4 to 24.3 μg I kg-1 and 18.3 to 61.2 μg I kg-1 in breast and leg muscles, respectively. The detected variations might have been caused by different iodine saturation of broilers from different herds, manifestation of physiological ability of respective animals to utilize the iodine source, potential effect of goitrogens and environmental conditions. Statistical significance of correlation (P < 0.05) between average iodine levels in breast and leg muscles was confirmed in respective flocks (r = 0.91). It is necessary to accept the iodine content in broiler meat in the balance of iodine supply in the shopping basket of consumers. Provided that the average annual consumption of poultry meat is 23.9 kg with the iodine content of 18.9 μg kg-1 and 38.1 μg kg-1 in breast and leg muscles, respectively, the annual iodine intake is 452 to 911 μg; that represents 0.8 to 1.7% of the requirement per year, which is 150 μg day-1 for an adult person.