Bioavailability of Microencapsulated Iron from Fortified Bread Assessed Using Piglet Model

@article{Bryszewska2017BioavailabilityOM,
  title={Bioavailability of Microencapsulated Iron from Fortified Bread Assessed Using Piglet Model},
  author={Malgorzata Anita Bryszewska and Luca Laghi and Augusta Zannoni and Andrea Gianotti and Francesca Barone and Danielle Laure Taneyo Saa and Maria Laura Bacci and Domenico Ventrella and Monica Forni},
  journal={Nutrients},
  year={2017},
  volume={9}
}
The aim of this study was to investigate the influence of oral iron supplementation, in the form of fortified breads, on the growth performance, health, iron status parameters, and fecal metabolome of anemic piglets. A study was conducted on 24 hybrid (Large White × Landrace × Duroc) piglets. From day 44, the post-natal 12 piglets were supplemented with 100 g of one of two experimental breads, each fortified with 21 mg of ferrous sulphate, either encapsulated or not. After one week of oral… 

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