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Factors Affecting Evaluation of Relative Biological Value of Dietary Iron for Rats¹

Department of Food Science, University of Georgia Agricultural Experiment Station, Experiment, GA 30212

The relative biological value (RBV) of iron in egg yolk was higher when calculated from data obtained by a repletion assay in rats than when estimated from results of a prophylactic test with these animals. In each type of assay, RBV of egg iron was significantly higher when evaluated by regression of hemoglobin iron gain on total iron intake than when estimated by regression of blood hemoglobin concentration on dietary iron concentration. Anemic rats (repletion assay) are more sensitive to available dietary iron, while those with normal iron stores (prophylactic assay) discriminate more between diets of different quality. Dose and response parameters can influence the estimate of RBV if feed consumption and growth rate differ between test and reference standard diets.

KEY WORDS: • iron • prophylactic assay • repletion assay • RBV of iron • hemoglobin iron gain • egg yolk

¹ Supported by State and Hatch funds allocated to the Georgia Agricultural Experiment Stations and by a grant from the American Egg Board.

Manuscript received 19 August 1982.