Influence of Iron Source (Organic vs Inorganic) on Broiler Performance Under a Pathogen Exposure

Thank you for this interesting study. Could you mention the iron content of feeds : treatments?
Thank you.

Ibrahim,
Thank you for your question. The calculated iron content of the basal diets came out to be about 70 ppm. And so our treatments were 20 ppm additional added to those diets. In earlier research that we conducted, it showed that these type diets needed supplemental iron. The industry values for supplementation, that we have found, range from 20 to 60 ppm additional iron. We chose to go with the lower inclusion rates in this study. One of the other considerations is "How available is the iron from the feed sources?" Very little research I have been able to find has shown iron bio-availability for individual feed-stuffs. What I have found is that if the iron is in the ferric form it is poorly available and if it is in the ferrous from it is more available. Soil contamination and most sources (not of animal origin) are in the ferric form, thus low available iron. I hope this information helps.

It seems good but let discuss more and more in detail and then evaluate the performance of the chickens. And what about the other elements such as Selenium, and vit E, also not only the performance should also evaluate the enzymes those found with in the chickens body.

Dear authors Jack Garrett and others!
Your work, regardless of the results, is of great importance, as it helps to develop a new line of research on the use of organic compounds of trace elements. Their role can not be seen exclusively in improving the availability of minerals for animals, perhaps in some cases this is not even the main thing. This assumption is confirmed only by the different effectiveness of their use, which is registered in hundreds of experiments.
Specifically to your work, I want to note that the effectiveness of organic sources of iron will depend on the stability of the compounds used. Please repeat the research and test the effect of iron chelates with low (6-8), medium (11-14) and high (20-30) stability constants. You will get original new information. I wish you success.

Dear Jack Garrett!
You state that: "Research on multiple chelated products in the market is absolutely necessary for the scientific community, but not necessary for individual companies to conduct."
But how can you prove that your product is better than the competitor's?