The effect of iodine from iodine-enriched alga Chlorella spp. on the pork iodine content and meat quality in finisher pigs

Abstract

The aim of the study was to evaluate the effects of iodine from iodine-enriched alga Chlorella spp. on the iodine content in pork and on meat quality traits in finisher pigs. Experimental feed mixtures were fed for a period of 3 months before slaughter. In group A (n = 12), the experimental feed mixture was supplemented with 2 mg I/kg in the form of iodine from iodine-enriched freshwater alga Chlorella spp. The experimental feed mixture for pigs in group B (n = 12) was supplemented with 2 mg I/kg in the form of KI. Group C (n = 12) was the control group without supplementation. Compared to KI, the use of the algal iodine resulted in significantly higher (P < 0.05) iodine concentrations in the thyroid, serum and muscle tissue. No differences between the two groups were found in the meat quality traits. It is concluded that iodine from iodine-enriched Chlorella spp. is retained in muscle tissue in a higher extent than inorganic KI. Nevertheless, iodine concentrations in the meat are still low to be considered as a relevant iodine source for human nutrition.