Interference of Heated Diets with Calcification in Chickens

THERE is evidence in the literature that calcification in the chick involves more factors than calcium, phosphorus, manganese, and vitamin D. In a recent paper Wilcke and Hammond (1940) summarized earlier investigations. Jukes (1940) found that choline was necessary for the prevention of perosis and commented that its action was more complete in the presence of pantothenic acid. Working with rats, Krieger, Bunkfeldt, and Steenbock (1940) found that the phosphorus of phytin was not readily available and that vitamin D increased its availability. In an experiment involving the use of a diet heated to destroy its pantothenic acid it was noted that if riboflavin was added, growth was improved but symptoms of severe rickets soon developed. It was soon found that if the vitamin D content of the found that if the vitamin D content of the diet was increased from 40 to 200 A.O.A.C. chick units per 100 grams . . .