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Effects of withdrawal of copper sulphate from the diet of the mature domestic fowl with special reference to production and tissue mineral content

Published online by Cambridge University Press:  09 March 2007

Mary H Stevenson  and
N. Jackson
Mary H Stevenson
Affiliation:
Agricultural and Food Chemistry Research Division, Department of Agriculture for Northern Ireland, and the Queen's University of Belfast, Nenforge Lane, Bevast BT9 5PX, Northern Ireland
N. Jackson
Affiliation:
Agricultural and Food Chemistry Research Division, Department of Agriculture for Northern Ireland, and the Queen's University of Belfast, Nenforge Lane, Bevast BT9 5PX, Northern Ireland
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Abstract

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1. Cereal-based diets containing 0, 500, 1000 or 2000 mg added copper/kg were offered ad lib. to laying hens for 8 weeks. All the hens were subsequently offered the control diet (no added Cu, 7.5 mg Cu/kg).

2. Hens from each treatment were killed at 0, 2, 4, 6 and 8 weeks after removal of the Cu-supplemented diets. Records were kept of body-weight, food consumption and egg production.

3. After slaughter, blood haemoglobin, packed cell volume, serum Cu and aspartate aminotransferase (AAT; EC 2.6.1.1) were assayed. The liver, kidneys, oviduct, ovary, gizzard, caeca and bile duct were weighed.

4. Mean Cu, zinc and iron concentration of liver, kidneys and caecal contents were determined.

5. The adverse effects of Cu on body-weight, food intake, egg production and liver, oviduct, ovary, gizzard and bile weights were rapidly reversed by removal of added Cu from the diets.

6. Greatly enhanced liver Cu concentration resulted from feeding the high-Cu diets but this effect was rapidly reversed on removal of added Cu from the diets. Liver Fe concentration showed a less marked but similar effect.

7. The Cu concentration of caecal contents was increased by Cu supplementation and rapidly reduced after withdrawal of the Cu-containing diets.

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 43 , Issue 3 , May 1980 , pp. 551 - 559
Copyright
Copyright © The Nutrition Society 1980

References

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