Liver Necrosis and Altered Fat Composition in Vitamin E-Deficient Swine1
A fatal liver necrosis developed in growing pigs fed a diet deficient in vitamin E, and containing 6% protein as furnished by soybean meal, and with 2% cod-liver oil. Of the 6 pigs fed this diet from weaning, three died suddenly with massive acute hemorrhagic liver necrosis. Two of the survivors, wh...
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| Published in | The Journal of nutrition Vol. 56; no. 2; pp. 173 - 186 |
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| Main Authors | , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Inc
01.06.1955
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| Online Access | Get full text |
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| Summary: | A fatal liver necrosis developed in growing pigs fed a diet deficient in vitamin E, and containing 6% protein as furnished by soybean meal, and with 2% cod-liver oil. Of the 6 pigs fed this diet from weaning, three died suddenly with massive acute hemorrhagic liver necrosis. Two of the survivors, when slaughtered, showed post-necrotic cirrhosis of the liver, but lower than normal liver fat. Muscle fat of vitamin E-deficient hogs had lesser concentrations of linoleic, arachidonic and pentaenoic acids than did that of added-vitamin E controls; liver fat showed similar changes except in arachidonic acid concentrations.
Five of the 6 animals in control lots on the same basal diet but supplemented with α-tocopheryl acetate survived to slaughter and failed to show appreciable liver damage. |
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| ISSN: | 0022-3166 |
| DOI: | 10.1093/jn/56.2.173 |