Miller J, McNeal L S
J Nutr. 1983 Jan;113(1):115-23. doi: 10.1093/jn/113.1.115.
Biological availability of egg yolk iron and effect of egg yolk on absorption of iron from the reference salt, ferrous sulfate, were evaluated in hemoglobin repletion assays with anemic rats. Three measures of response, hemoglobin concentration, gain in hemoglobin iron content, and gain in carcass iron content were related to total dietary iron intake by regression analyses. Relative biological value (RBV) of yolk iron, in diets without ascorbic acid, compared to that of the reference salt was 85%. RBV of egg iron was equivalent to ferrous sulfate iron in diets containing 1 g ascorbic acid per kilogram of diet. Increasing increments of egg yolk in diets containing ascorbic acid had no significant effect on utilization of iron from the reference salt as measured by gain in hemoglobin or carcass iron content during the regeneration period. Stimulation of iron utilization from egg yolk by ascorbic acid was mild in these studies and was less in diets containing 32 mg/kg of egg yolk iron than in those containing 15 mg/kg of iron from egg.
在贫血大鼠的血红蛋白补充试验中，评估了蛋黄铁的生物利用率以及蛋黄对参比盐硫酸亚铁中铁吸收的影响。通过回归分析，将血红蛋白浓度、血红蛋白铁含量增加量和胴体铁含量增加量这三项反应指标与膳食中铁的总摄入量相关联。在不含抗坏血酸的日粮中，蛋黄铁与参比盐相比的相对生物效价（RBV）为85%。在每千克日粮含1克抗坏血酸的日粮中，蛋中铁的RBV与硫酸亚铁铁相当。在再生期，通过血红蛋白或胴体铁含量增加量衡量，在含抗坏血酸的日粮中增加蛋黄量对参比盐中铁的利用率无显著影响。在这些研究中，抗坏血酸对蛋黄铁利用的促进作用较弱，且在每千克含32毫克蛋黄铁的日粮中比在每千克含15毫克蛋中铁的日粮中作用更小。
