| Summary: | 碩士 === 東海大學 === 畜產與生物科技學系 === 96 === By adding different kinds of iron compounds and vitamins in reconstituted milk with different fat contents, this study was to investigate how much the iron compound and vitamin fortification affect the bioavailability of iron in reconstituted milk. Vitamin A, D, E and folic acid were added in whole (3.5% fat content; RWM), low-fat (1.5% fat content; RLM) and skim (0.3% fat content; RSM) reconstituted milk fortified with ferrous sulfate (FeSO4), ferric chloride (FeCl3) and of 1/2 of each (Mix), respectively. Through the in vitro digestibility test, iron bioavailability can be indicated as dialyzable ferrous iron (DFe(II)), total dialyzable iron (TDFe) and nondialyzable ferrous iron (NDFe(II)). The results of split-plot statistic design showed the bioavailability of ferrous sulfate (FeSO4) was the highest among different irons, and then the mix iron (Mix); the ferric chloride (FeCl3) had the lowest bioavailability. For different fat contents, the results denoted that the fat contents reached 3.5% content, it can significantly promote the iron bioavailability. As for results of vitamins, it can be concluded that vitamin D and E can significantly improve the iron bioavailability and they are the most proper additive for iron-fortified content in whole reconstituted milk.
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