Table 3. Effect of dietary Fe concentration and source on complete blood count in weanling pigs
Item | Inorganic (ppm) | HME (ppm) | Organic (ppm) | SEM | p-value |
100 | 50 | 75 | 100 | 100 |
Phase I (d 14) |
WBC (103/μL) | 21.21 | 19.22 | 21.44 | 21.90 | 21.45 | 0.98 | 0.076 |
RBC (106/μL) | 6.42a | 6.22b | 6.40a | 6.53a | 6.42a | 0.04 | <0.001 |
Hemoglobin (g/dL) | 11.52ab | 11.42b | 11.54ab | 11.86a | 11.78ab | 0.13 | 0.028 |
Hematocrit (%) | 43.82 | 43.08 | 42.84 | 46.82 | 44.73 | 1.52 | 0.093 |
Phase II (d 28) |
WBC (103/μL) | 22.59 | 21.33 | 22.21 | 23.54 | 22.62 | 0.74 | 0.54 |
RBC (106/μL) | 6.46bc | 6.26c | 6.50b | 6.73a | 6.50b | 0.07 | <0.001 |
Hemoglobin (g/dL) | 11.50bc | 11.28c | 11.58ab | 11.75a | 11.60a | 0.09 | <0.001 |
Hematocrit (%) | 48.43 | 48.00 | 47.38 | 50.27 | 47.90 | 1.22 | 0.117 |
Values with different superscripts of the row significantly differ (p < 0.05).
HME, hot melt extrusion; SEM, standard error of means; RBC, red blood cell; WBC, white blood cell.