Iodine in Milk and Meat of Dairy Cows Fed Different Amounts of Potassium Iodide or Ethylenediamine Dihydroiodide

¹ University of Tennessee, Knoxville 37901

Relationships between I intake by lactating Holstein cows and iodine concentrations in milk and meat were investigated. Six treatment groups with seven cows assigned to each treatment were fed a basal diet containing .8 mg I/kg alone or supplemented with I at 1, 2, or 4 mg/kg in four 5-wk periods. Basal alone was fed in the first and third periods and the I supplement was potassium iodide in the second period and ethylenediamine dihydroiodide in the fourth period. Iodine concentrations in milk increased with each increase in dietary I from 205 ng/ml for basal periods to 404, 477, and 757 ng/ml when 1, 2, or 4 mg/kg I was fed as potassium iodide; and 467, 535, and 869 ng/ml when 1, 2 or 4 mg/kg I was fed as ethylenediamine dihydroiodide. Concentrations of I in skeletal muscle after the fourth period were not affected by 2 mg/kg I and only increased from 166 to 199 ng/g when supplemental I was 4 mg/kg. Moderate changes in dietary I are quickly reflected in milk I, but I in meat is relatively stable.

Key Words: milk iodine • meat iodine • dairy cows

Submitted on May 19, 1989
Accepted on July 17, 1989

This article has been cited by other articles:

				L. W. T. Fweja, M. J. Lewis, and A. S. Grandison Challenge Testing the Lactoperoxidase System Against a Range of Bacteria Using Different Activation Agents J Dairy Sci, July 1, 2008; 91(7): 2566 - 2574. [Abstract] [Full Text] [PDF]