Factors Influencing the Incidence of Dietary Hemorrhagic Disease in Chicks

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Abstract
The anti-hemorrhagic vitamin of the chick is present in fecal matter of chicks receiving none of this vitamin in the diet. It is probably synthesized to some extent within the lower portions of the intestinal tract of chicks and to a further extent in droppings allowed to stand for 24 hours. Chicks employed in studies of this vitamin must not have access to their droppings. The anti-hemorrhagic vitamin is transferred from the diet of the hen to her chick. It is advisable to restrict the diet of hens producing chicks for studies of this vitamin to a minimum level of substances rich in the anti-hemorrhagic vitamin. The anti-hemorrhagic vitamin is present in egg yolk but not in egg albumen. Liver tissue from young normal chicks contains no appreciable quantity of the anti-hemorrhagic vitamin.