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HEMORRHAGIC CHICK DISEASE OF DIETARY ORIGIN

1935; Elsevier BV; Volume: 111; Issue: 1 Linguagem: Inglês

10.1016/s0021-9258(18)75069-2

1083-351X

H.J. Almquist, E. L. R. Stokstad,

Hibiscus Plant Research Studies

A nutritional chick disease characterized by subcutaneous, intramuscular, and abdominal hemorrhages, anemia, hemophilia, erosions of the gizzard, and heavy mortality has been described in detail by Holst and Halbrook (1933) of this laboratory.These workers were able to produce the disease on certain diets and to prevent or cure the disease by the use of fresh cabbage.Certain phases of the hemorrhagic syndrome have also been observed by Dam (1929Dam ( , 1930)), McFarlane, Graham, and Hall (1931), and McFarlane, Graham, and Richardson (1931) in connect.ionwith other nutritional studies on chicks.Dam and Schonheyder (1934) produced the hemorrhagic syndrome in chicks and showed that the disease was not caused by lack of any of the known vitamins.The same finding was obtained by Halbrook (1935), who also noted that the disease was prevented by 5 per cent of dehydrated alfalfa or by an equivalent level of an ether extract of alfalfa.When the fish meal used in his basal diet was kept moistened for some time, the disease did not develop.Replacement of the fish meal by casein did not prevent the disease.Dam (1935) has reported that the disease resulted from a deficiency of a factor which was found present in hog liver fat, hempseed, tomatoes, kale, and, to a less degree, in many cereals.The antihemorrhagic factor was localized in the fat-soluble, unsaponifiable, non-sterol fraction.It was stable to moderate heating.Dam regarded this factor as a new vitamin and suggested that it be named vitamin K.The recent appearance of Dam's last paper (1935) has prompted us to report additionalfindings concerning the hemorrhagic disease, which have been obtained in our laboratory.