Use of Copper Proteinates and Copper Lysine in Animal Feeding Programs

Copper (Cu) deficiencies are the result of either very low levels of copper in feedstuffs or because of other factors which affect the bioavailability of dietary copper. Baker and Ammerman (1995), in reviewing dietary factors which influence the bioavailability of copper, include metal-ion interactions, chelating agents, and compounds such as ascorbic acid, sugars and starches, and some amino acids as factors influencing copper. Frequently, nutritionists add high levels (30 to 40 ppm) of copper to the diet to assure that interfering substances can be negated or because they have observed improvements in animal performance. However, there is also the danger that the added copper can adversely affect other minerals or result in toxicity in some instances. A possible alternative is to use an organic form of copper which might not be affected by other elements.