Studies on Dietary Gizzard Ulcers in Chicks

Autor: Harry L. Segal, Henrik Dam
Rok vydání: 1945
Předmět:
Zdroj: Acta Physiologica Scandinavica. 10:295-306
ISSN: 1365-201X
0001-6772
DOI: 10.1111/j.1748-1716.1945.tb00313.x
Popis: Summary. The highly unsaturated fraction of the fatty acids from hog liver fat (iodine value about 200) counteracts the development of gizzard ulcers in chicks reared on ulcer-producing artificial diets. The moderately unsaturated fraction (i. v. 90) and the largely saturated fraction (i. v. 2.5) have little or no effect respectively. The active fraction can be converted into methyl esters without losing its potency and is relatively stable to heat. Cod liver oil or oleic acid does not possess anti-ulcer effect; lard and commercial soy-bean oil are much less effective than hog liver fat. Vitamin E in the form of d, l-alpha-tocopherol acetate delays to some extent the development of gizzard ulcers produced by an artificial diet without cinchophen. The salt content of the diet also has some influence on the tendency to the development of ulcers. Cholic acid is without effect when added to ulcer-producing diets without cinchophen but enhances the ulcer-producing effect of cinchorhen-containing artificial diets. Cartilage, pasteurized cream and dried alfalfa give some protection against gizzard ulcers. Dried calf brain offers a degree of protection somewhat comparable to that of hog liver. Cerophyl, canned sterilized cream and ventriculin are largely inactive. Evidence of increased acidity of the fasting stomach juice of chicks receiving ulcer-producing diets is not present. Feeding of heated cod liver oil enhances the tendency to gizzard ulcers in ducklings. Rats fed the same diets used for the production of ulcers fail to develop ulcers within 94 days.
Databáze: OpenAIRE
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