title: Effect of vitamin C administration on serum and egg-yolk cholesterol level of the chicken.
abstract: Ascorbic acid (vitamin C) was given to 144-days-old layer chickens mixed with their ration at three concentrations: 30, 60 and 90 p.p.m. for 6 months. Cholesterol levels in blood serum (CS) and egg yolk (CE) were measured every 6 weeks (four periods); there was a marked decrease in CS in most treated birds, especially those receiving the highest concentration of vitamin C. There was also a slight decrease in CE in most treated birds. Thyroidal weight showed a significant increase in most treated groups, especially those receiving the highest concentration of vitamin C.
authors.affiliation: Dept of Physiology, College of Veterinary Medicine, Baghdad University, Iraq.
authors.forename: A S
authors.initials: AS
authors.lastname: al-Janabi
authors.forename: S R
authors.initials: SR
authors.lastname: al-Kattib
authors.forename: Z D
authors.initials: ZD
authors.lastname: Taha
mesh_terms: D000818:Animals; D001205:Ascorbic Acid / Q000494:pharmacology*; D001835:Body Weight / Q000187:drug effects; D002645:Chickens / Q000097:blood / Q000378:metabolism*; D002784:Cholesterol / Q000097:blood / Q000378:metabolism*; D004530:Egg Yolk / Q000032:analysis*; D005260:Female; D009929:Organ Size / Q000187:drug effects; D013961:Thyroid Gland / Q000033:anatomy & histology
chemical_list: D002784:Cholesterol; D001205:Ascorbic Acid