Table 1.

The effect of dietary iron on the percentage of whole body iron in each organ after 8 weeks

Dietary FeGillIntestineStomachLiverMuscleSerum
Low16.3±1.1a5.6±1.2a1.0±0.1a9.6±1.1a42.6±2.0a0.07±0.01a
Normal17.3±2.0a2.8±0.5b2.0±0.2b10.5±1.3a42.6±2.9a0.11±0.01b
High6.4±0.9b37.7±4.0c2.0±0.3b9.7±1.1a19.2±2.2b0.15±0.02c
  • Values are percentages of whole body iron (Fe) (mean ± s.e.m., N=9/treatment) at the end of the experiment. Other details and statistics as in Fig. 1. Data were calculated from the absolute ratio of absolute Fe content in each organ and the whole fish (see Materials and methods for details). Whole body Fe concentrations at week 8 were (in μmol g-1 d.m.; mean ± s.e.m. N=9 per treatment): 0.24±0.02, low-Fe diet; 0.23±0.03, normal-Fe diet; 0.87±0.09 high-Fe diet (fish on high-Fe diet were statistically different from those on other diets, Student's t-test, P<0.05). Whole body Fe concentration in initial fish was 0.22±0.02 μmol g-1 d.m. (mean ± s.e.m., N=9). % Fe distribution in the organs of initial fish were (mean± s.e.m., N=9): 10.2±1.03, gill; 1.9±0.1, intestine; 1.4±0.2, stomach; 5.5±0.3, liver; 56.0±1.4, muscle; 0.18±0.04, serum.

    Different letters indicate statistically different values within columns (Student's t-test, P<0.05).