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Action of Moisture on Damage Done During Over-heating of Soybean Oil Meal*
582
R. RENNER, D. R. CLANDININ AND A. R. ROBBLEE
of the feathers as observed in the experiments reported herein. The increasing severity of the disorder as the season progressed and the decreasing effectiveness of calcium pantothenate may indicate a depletion of biotin from the breeders as the hatching season progresses and a resultant lower carryover and storage of biotin in the poult. Such a mechanism may account for the generally poor quality of late hatched poults. However, further trials will be required to provide information along this line.
Vitamins used in this study were kindly supplied by Merck and Co. Ltd., Montreal, Quebec, Hoffmann La-Roche, Inc., Nutley 10, N. J. and Lederle Laboratories, Pearl River, N. Y.
SUMMARY
REFERENCES
A disorder has been described in turkey poults fed a practical starter ration. The disorder is characterized by poor growth, high mortality, broken feathers, dermatitis, perosis and diarrhoea. Supplementing the practical starter ration with calcium pantothenate resulted in some alleviation of the symptoms in early hatched poults but was found to be relatively ineffective in late hatched poults. Additions of both calcium pantothenate and biotin to the practical starter largely prevented the disorder, thus indicating that the deficiency was multiple in nature.
Fritz, J. C , J. H. Hooper, J. L. Halpin and H. P. Moore, 1946. Failure of feather pigmentation in bronze poults due to lysine deficiency. J. Nutrition, 31: 387-396. Jukes, T. H., 1939. Pantothenic acid and the filtrate (chick anti-dermatitis) factor. J. Amer. Chem. Soc. 61: 975-976. Kratzer, F. H., and D. Williams, 1948. The pantothenic acid requirement of poults for early growth. Poultry Sci. 27: 518-523. Patrick, H., M. I. Darrow and C. L. Morgan, 1944. The role of riboflavin in turkey poult nutrition. Poultry Sci, 23: 146-148. Patrick, H., R. V. Boucher, R. A. Dutcher and H. C. Knandel, 1942. The nutritional significance of biotin in chick and poult nutrition. Poultry Sci. 21:476.
The addition of either calcium pantothenate or buttermilk powder to the practical breeding diet had no effect on egg production or hatchability. The incidence of the disorder and rate of growth of the progeny was not affected by the additions to the breeder diet. ACKNOWLEDGMENT
Action of Moisture on Damage Done During Over-heating of Soybean Oil Meal* RUTH RENNER, D. R. CLANDININ AND A. R. ROBBLEE Poultry Division, University of Alberta, Edmonton, Alberta, Canada (Received for publication November 3, 1952)
T
HE deleterious effects of over-heating solvent extracted soybean flakes on their nutritive value and on the liberation of essential amino acids by acid (alkaline in the case of tryptophan) and
* Supported in part by a grant sponsored by the Provincial Department of Agriculture and made by the Alberta Research Council.
enzymatic hydrolysis have been reported by Clandinin et al. (1947,1951) and Riesen et al. (1947). Hou, Riesen and Elvehjem (1949) concluded that boiling soybeans up to 12 hours did not affect the release by acid hydrolysis of seven essential amino acids studied and that boiling from 1-12 hours resulted in a marked increase in the
583
MOISTURE AND DAMAGE FROM OVER HEATING
liberation of. amino acids by enzymatic hydrolysis. More recently, Clandinin, Stevens, Morrison and Robblee (1951) showed that less lysine was liberated from a lysine-glucose mixture heated in an autoclave in the absence of water than when heated in the presence of water. The present study was initiated to determine whether or not the deleterious effects resulting from autoclaving soybean flakes for long periods of time may be overcome by the addition of water to the flakes prior to placing them in the autoclave. EXPERIMENTAL
The six soybean oil meals used in the experiments reported herein were prepared from the same sample of solvent extracted raw soybean flakes. Meals 1 and 2 were produced by autoclaving flakes at fifteen pounds steam pressure for four and thirty minutes respectively. Meals 3 to 6, respectively, were prepared by heating flakes, to which 0, 25, 50 and 100 percent water had been added, in the autoclave at fifteen pounds steam pressure for TABLE 1.—Composition of practical starter Ingredients
%
Ground corn Wheat bran Wheat shorts Dehydrated alfalfa meal Soybean oil meal* Ground limestone Bone meal Insoluble grit Iodized salt Fish oil (2400A-400D) M n S O v H 2 0 § lb./ton Vitamin mixf Choline chloride 0.15% Vitamin E 3 mg./kg. Merck A P F J 3 1 lb./ton
39.5 10.0 10.0 5.0 30.0 2.0 1.5 1.0 .5 .5 + + + -j+
* Soybean oil meals 1-6. See Experimental for description. f Supplied the following levels per 100 gm. of ration: thiamine hydrochloride 0.3; riboflavin 0.6; calcium pantothenate 2.0; pyridoxine hydrochloride 0.4; nicotinic acid 5.0; para-amino benzoic acid 10.0; biotin 0.02; folic acid 0.05; vitamin K (Menadione) 0.05 milligrams.
TABLE 2.—Composition of semi-synthetic starter Ingredients
%
Dextrin (granular) Soybean oil meal* Corn oil (Mazola) Salts Vf Fish oil (2400A-400D) Cystine Vitamin mixj Choline chloride 0.15% Vitamin E 3 mg./kg. Merck APF #3 2 lb./ton
49.7 38.5 5.0 6.0 .5 .3 + + + +
* Soybean oil meals 1-6. See Experimental for description. tBriggseJaZ. (1943). % See Table 1 for description of vitamin mix.
four hours. The autoclaving technique was similar to that used by Clandinin et al. (1947). Meals were assayed for lysine, arginine and tryptophan using both acid (alkaline in the case of tryptophan) and enzymatic hydrolysis, the procedure followed being similar to that employed by Clandinin (1949). The results reported represent the average of three assays in duplicate. The relative growth promoting values of the prepared soybean oil meals were determined by incorporating the meals in practical-type and semi-synthetic-type starter rations and feeding them to Single Comb White Leghorn chicks in starting batteries for a period of three weeks. The composition of the practical and semisynthetic starters used is given in Tables 1 and 2. RESULTS AND DISCUSSION
Results of amino acid assays (Table 3) indicate that heating solvent extracted soybean flakes in the autoclave at fifteen pounds steam pressure for four hours (meal 3) causes decreased liberation of lysine, arginine and tryptophan by both acid (alkaline in the case of tryptophan) and enzymatic hydrolysis. These findings are in agreement with those reported by Riesen et al. (1947). However, it will be
584
R. RENNER, D. R. CLANDININ AND A. R. ROBBLEE TABLE 3.—Liberation of amino acids from soybean oil meals Acid hydrolysii,*
Meal No.
Autoclaved at 15 pounds
1 2 3 4 5 6
4 30 4 4 4 4
minutes minutes hours hours hours hours
Water added
%
0 0 0 25 50 100
Enzymatic hydrolysis
Lysine
Arginine
Tryptophan
Lysine
Arginine
Tryptophan
mg./g. 29.53 28.61 16.66 20.58 22.89 24.57
mg./g. 37.73 39.27 29.61 31.67 32.87 34.52
mg./g. 6.40 6.39 5.67 5.82 5.92 5.81
mg./g21.33 19.51 7.09 12.34 13.47 14.53
mg-/g36.34 35.59 23.88 28.61 29.96 31.34
mg./g. 5.59 5.56 4.04 4.91 4.78 4.87
* Alkaline hydrolysis in the case of tryptophan.
noted that the addition of water to the soybean flakes, before heating for 4 hours in the autoclave, results in increased liberation of lysine, arginine and tryptophan. Clandinin el al. (1951) obtained somewhat similar results in studies on the liberation of lysine by acid and enzymes from heated lysine-glucose mixtures. They found that the liberation of lysine was greater when the mixture was heated in the presence of water than when heated dry. Further, the data (Table 3) show a trend toward a direct relationship between the amount of water added to the soybean flakes prior to heat treatment and the liberation of lysine and arginine by acid and enzymatic hydrolysis. The results, however, indicate that even the addition of 100 percent water to the soybean flakes before heating in the autoclave for 4 hours does not result in
the production of a meal from which maximum yield of amino acids may be obtained. In this regard it is of interest to recall that Hou et al. (1949) found that boiling soybeans for up to 12 hours did not result in decreased acid or enzymatic liberation of amino acids. Perhaps if more than 100 percent water had been added to the soybean flakes prior to heating in the autoclave for 4 hours the liberation of lysine, arginine and tryptophan might have been nearer that of the 4 or 30 minute meals. The results of the chick feeding trials (Table 4) agree in general with the trend of amino acid release (Table 3). Chicks fed either a practical or semi-synthetic ration containing soybean flakes autoclaved four hours at fifteen pounds steam pressure (meal 3) grew at a much slower rate than chicks fed soybean flakes auto-
TABLE 4.—Growth of chicks fed soybean oil meals in practical and semi-synthetic starter rations* Practical starters Group No.
Meal No.
1 2 3 4 . 5 6
1 2 3 4 5 6
Autoclaved at 15 pounds
4 30 4 4 4 4
minutes minutes hours hours hours hours
Water added
%
0 0 0 25 50 100
Semi-synthetic starters
No. of chicksf
Av. wt. 3 weeks
No. of chicksj
Av. wt. 3 weeks
20 20 17 20 19 20
gm. 203.5 208.6 135.0 165.9 161.3 162.6
20 20 20 20 20 18
gm. 177.5 174.5 72.0 101.8 126.0 139.0
* See Tables 1 and 2 for formulas of practical and semisynthetic starter rations. t Cockerels. % Mixed sexes.
PARALYSIS IN DUCKS
claved for 4 or 30 minutes (meals 1 or 2). This finding is in agreement with results reported by Clandinin et al. (1947). Further it will be noted that the addition of 25, 50 or 100 percent water prior to heating for 4 hours (meals 4, 5 or 6 respectively) resulted in the production of meals of higher nutritive value for the chick but still not of as high nutritive value as properly-heated meals (meals 1 or 2). The results of the chick growth trials (Table 4) using a semi-synthetic ration also indicate a relationship between amount of water added before heating and the nutritive value of the resultant meal. SUMMARY From results of chicks feeding trials and microbiological assays for lysine, arginine and tryptophan using both acid (alkaline for tryptophan) and enzymatic hydrolysis, it can be concluded that the deleterious effects of over-heating soybean oil meal can be partially overcome by the addition of water prior to over-heating. ACKNOWLEDGMENT The vitamins used in this study were kindy supplied by Merck and Co. Ltd.,
585
Montreal, Quebec; Hoffmann-La Roche, Inc., Nutley 10, N. J., and Lederle Laboratories, Pearl River, N. Y. REFERENCES Briggs, G. M., Jr., T. D. Luckey, C. A. Elvehjem and E. B. Hart, 1943. Studies on two chemically unidentified water-soluble vitamins necessary for the chick. J. Biol. Chem. 148: 163-172. Clandinin, D. R., 1949. The effects of methods of processing on the nutritive value of herring meals. Poultry Sci. 28: 128-133. Clandinin, D. R., W. W. Cravens, C. A. Elvehjem and J. G. Halpin, 1947. Deficiencies in overheated soybean oil meal. Poultry Sci. 26: 150156. Clandinin, D. R., and A. R. Robblee, 1951. The effect of processing on the enzymatic liberation of lysine and arginine from soybean oil meal. J. Nutrition, 46: 525-530. Clandinin, D. R., J. M. Stevens, A. B. Morrison and A. R. Robblee, 1951. Liberation of lysine by acid and enzymes from heated lysine-glucose mixture. J. Biol. Chem. 190: 219-222. Hou, H. C , W. H. Riesen and C. A. Elvehjem, 1949. Influence of heating on the liberation of certain amino acids from whole soybeans. Proc. Soc. Exp. Biol. Med. 70:416-419. Riesen, W. H., D. R. Clandinin, C. A. Elvehjem and W. W. Cravens, 1947. Liberation of essential amino acids from raw, properly heated and overheated soybean oil meal. J. Biol. Chem., 167: 143-150.
Paralysis in Ducks Simulating Neural Lymphomatosis in Chickens GEORGE E. COTTRAL AND BERLEY WINTON Regional Poultry Research Laboratory, Agricultural Research Administration, United States Department of Agriculture, East Lansing, Michigan (Received for publication November 3, 1952)
A
PARALYTIC disease in ducks that clinically resembled neural lymphomatosis in chickens was brought to our attention in the spring of 1949 by Mr. J. H. Newman of South Lyon, Michigan. The disease was investigated because lymphomatosis in ducks had not been reported previously. Visceral and neural lymphomatosis, as
well as other types of tumors, are common in chickens but tumors in ducks are rare. In a study involving 304 ducks Hennepe (1927) found only one tumor; likewise, Eber and Malke (1932) found only one tumor in the 692 ducks they examined. Duran-Reynals (1947) succeeded in producing Rous sarcoma tumors in ducklings and developed several duck variant tumor
R. RENNER, D. R. CLANDININ AND A. R. ROBBLEE
of the feathers as observed in the experiments reported herein. The increasing severity of the disorder as the season progressed and the decreasing effectiveness of calcium pantothenate may indicate a depletion of biotin from the breeders as the hatching season progresses and a resultant lower carryover and storage of biotin in the poult. Such a mechanism may account for the generally poor quality of late hatched poults. However, further trials will be required to provide information along this line.
Vitamins used in this study were kindly supplied by Merck and Co. Ltd., Montreal, Quebec, Hoffmann La-Roche, Inc., Nutley 10, N. J. and Lederle Laboratories, Pearl River, N. Y.
SUMMARY
REFERENCES
A disorder has been described in turkey poults fed a practical starter ration. The disorder is characterized by poor growth, high mortality, broken feathers, dermatitis, perosis and diarrhoea. Supplementing the practical starter ration with calcium pantothenate resulted in some alleviation of the symptoms in early hatched poults but was found to be relatively ineffective in late hatched poults. Additions of both calcium pantothenate and biotin to the practical starter largely prevented the disorder, thus indicating that the deficiency was multiple in nature.
Fritz, J. C , J. H. Hooper, J. L. Halpin and H. P. Moore, 1946. Failure of feather pigmentation in bronze poults due to lysine deficiency. J. Nutrition, 31: 387-396. Jukes, T. H., 1939. Pantothenic acid and the filtrate (chick anti-dermatitis) factor. J. Amer. Chem. Soc. 61: 975-976. Kratzer, F. H., and D. Williams, 1948. The pantothenic acid requirement of poults for early growth. Poultry Sci. 27: 518-523. Patrick, H., M. I. Darrow and C. L. Morgan, 1944. The role of riboflavin in turkey poult nutrition. Poultry Sci, 23: 146-148. Patrick, H., R. V. Boucher, R. A. Dutcher and H. C. Knandel, 1942. The nutritional significance of biotin in chick and poult nutrition. Poultry Sci. 21:476.
The addition of either calcium pantothenate or buttermilk powder to the practical breeding diet had no effect on egg production or hatchability. The incidence of the disorder and rate of growth of the progeny was not affected by the additions to the breeder diet. ACKNOWLEDGMENT
Action of Moisture on Damage Done During Over-heating of Soybean Oil Meal* RUTH RENNER, D. R. CLANDININ AND A. R. ROBBLEE Poultry Division, University of Alberta, Edmonton, Alberta, Canada (Received for publication November 3, 1952)
T
HE deleterious effects of over-heating solvent extracted soybean flakes on their nutritive value and on the liberation of essential amino acids by acid (alkaline in the case of tryptophan) and
* Supported in part by a grant sponsored by the Provincial Department of Agriculture and made by the Alberta Research Council.
enzymatic hydrolysis have been reported by Clandinin et al. (1947,1951) and Riesen et al. (1947). Hou, Riesen and Elvehjem (1949) concluded that boiling soybeans up to 12 hours did not affect the release by acid hydrolysis of seven essential amino acids studied and that boiling from 1-12 hours resulted in a marked increase in the
583
MOISTURE AND DAMAGE FROM OVER HEATING
liberation of. amino acids by enzymatic hydrolysis. More recently, Clandinin, Stevens, Morrison and Robblee (1951) showed that less lysine was liberated from a lysine-glucose mixture heated in an autoclave in the absence of water than when heated in the presence of water. The present study was initiated to determine whether or not the deleterious effects resulting from autoclaving soybean flakes for long periods of time may be overcome by the addition of water to the flakes prior to placing them in the autoclave. EXPERIMENTAL
The six soybean oil meals used in the experiments reported herein were prepared from the same sample of solvent extracted raw soybean flakes. Meals 1 and 2 were produced by autoclaving flakes at fifteen pounds steam pressure for four and thirty minutes respectively. Meals 3 to 6, respectively, were prepared by heating flakes, to which 0, 25, 50 and 100 percent water had been added, in the autoclave at fifteen pounds steam pressure for TABLE 1.—Composition of practical starter Ingredients
%
Ground corn Wheat bran Wheat shorts Dehydrated alfalfa meal Soybean oil meal* Ground limestone Bone meal Insoluble grit Iodized salt Fish oil (2400A-400D) M n S O v H 2 0 § lb./ton Vitamin mixf Choline chloride 0.15% Vitamin E 3 mg./kg. Merck A P F J 3 1 lb./ton
39.5 10.0 10.0 5.0 30.0 2.0 1.5 1.0 .5 .5 + + + -j+
* Soybean oil meals 1-6. See Experimental for description. f Supplied the following levels per 100 gm. of ration: thiamine hydrochloride 0.3; riboflavin 0.6; calcium pantothenate 2.0; pyridoxine hydrochloride 0.4; nicotinic acid 5.0; para-amino benzoic acid 10.0; biotin 0.02; folic acid 0.05; vitamin K (Menadione) 0.05 milligrams.
TABLE 2.—Composition of semi-synthetic starter Ingredients
%
Dextrin (granular) Soybean oil meal* Corn oil (Mazola) Salts Vf Fish oil (2400A-400D) Cystine Vitamin mixj Choline chloride 0.15% Vitamin E 3 mg./kg. Merck APF #3 2 lb./ton
49.7 38.5 5.0 6.0 .5 .3 + + + +
* Soybean oil meals 1-6. See Experimental for description. tBriggseJaZ. (1943). % See Table 1 for description of vitamin mix.
four hours. The autoclaving technique was similar to that used by Clandinin et al. (1947). Meals were assayed for lysine, arginine and tryptophan using both acid (alkaline in the case of tryptophan) and enzymatic hydrolysis, the procedure followed being similar to that employed by Clandinin (1949). The results reported represent the average of three assays in duplicate. The relative growth promoting values of the prepared soybean oil meals were determined by incorporating the meals in practical-type and semi-synthetic-type starter rations and feeding them to Single Comb White Leghorn chicks in starting batteries for a period of three weeks. The composition of the practical and semisynthetic starters used is given in Tables 1 and 2. RESULTS AND DISCUSSION
Results of amino acid assays (Table 3) indicate that heating solvent extracted soybean flakes in the autoclave at fifteen pounds steam pressure for four hours (meal 3) causes decreased liberation of lysine, arginine and tryptophan by both acid (alkaline in the case of tryptophan) and enzymatic hydrolysis. These findings are in agreement with those reported by Riesen et al. (1947). However, it will be
584
R. RENNER, D. R. CLANDININ AND A. R. ROBBLEE TABLE 3.—Liberation of amino acids from soybean oil meals Acid hydrolysii,*
Meal No.
Autoclaved at 15 pounds
1 2 3 4 5 6
4 30 4 4 4 4
minutes minutes hours hours hours hours
Water added
%
0 0 0 25 50 100
Enzymatic hydrolysis
Lysine
Arginine
Tryptophan
Lysine
Arginine
Tryptophan
mg./g. 29.53 28.61 16.66 20.58 22.89 24.57
mg./g. 37.73 39.27 29.61 31.67 32.87 34.52
mg./g. 6.40 6.39 5.67 5.82 5.92 5.81
mg./g21.33 19.51 7.09 12.34 13.47 14.53
mg-/g36.34 35.59 23.88 28.61 29.96 31.34
mg./g. 5.59 5.56 4.04 4.91 4.78 4.87
* Alkaline hydrolysis in the case of tryptophan.
noted that the addition of water to the soybean flakes, before heating for 4 hours in the autoclave, results in increased liberation of lysine, arginine and tryptophan. Clandinin el al. (1951) obtained somewhat similar results in studies on the liberation of lysine by acid and enzymes from heated lysine-glucose mixtures. They found that the liberation of lysine was greater when the mixture was heated in the presence of water than when heated dry. Further, the data (Table 3) show a trend toward a direct relationship between the amount of water added to the soybean flakes prior to heat treatment and the liberation of lysine and arginine by acid and enzymatic hydrolysis. The results, however, indicate that even the addition of 100 percent water to the soybean flakes before heating in the autoclave for 4 hours does not result in
the production of a meal from which maximum yield of amino acids may be obtained. In this regard it is of interest to recall that Hou et al. (1949) found that boiling soybeans for up to 12 hours did not result in decreased acid or enzymatic liberation of amino acids. Perhaps if more than 100 percent water had been added to the soybean flakes prior to heating in the autoclave for 4 hours the liberation of lysine, arginine and tryptophan might have been nearer that of the 4 or 30 minute meals. The results of the chick feeding trials (Table 4) agree in general with the trend of amino acid release (Table 3). Chicks fed either a practical or semi-synthetic ration containing soybean flakes autoclaved four hours at fifteen pounds steam pressure (meal 3) grew at a much slower rate than chicks fed soybean flakes auto-
TABLE 4.—Growth of chicks fed soybean oil meals in practical and semi-synthetic starter rations* Practical starters Group No.
Meal No.
1 2 3 4 . 5 6
1 2 3 4 5 6
Autoclaved at 15 pounds
4 30 4 4 4 4
minutes minutes hours hours hours hours
Water added
%
0 0 0 25 50 100
Semi-synthetic starters
No. of chicksf
Av. wt. 3 weeks
No. of chicksj
Av. wt. 3 weeks
20 20 17 20 19 20
gm. 203.5 208.6 135.0 165.9 161.3 162.6
20 20 20 20 20 18
gm. 177.5 174.5 72.0 101.8 126.0 139.0
* See Tables 1 and 2 for formulas of practical and semisynthetic starter rations. t Cockerels. % Mixed sexes.
PARALYSIS IN DUCKS
claved for 4 or 30 minutes (meals 1 or 2). This finding is in agreement with results reported by Clandinin et al. (1947). Further it will be noted that the addition of 25, 50 or 100 percent water prior to heating for 4 hours (meals 4, 5 or 6 respectively) resulted in the production of meals of higher nutritive value for the chick but still not of as high nutritive value as properly-heated meals (meals 1 or 2). The results of the chick growth trials (Table 4) using a semi-synthetic ration also indicate a relationship between amount of water added before heating and the nutritive value of the resultant meal. SUMMARY From results of chicks feeding trials and microbiological assays for lysine, arginine and tryptophan using both acid (alkaline for tryptophan) and enzymatic hydrolysis, it can be concluded that the deleterious effects of over-heating soybean oil meal can be partially overcome by the addition of water prior to over-heating. ACKNOWLEDGMENT The vitamins used in this study were kindy supplied by Merck and Co. Ltd.,
585
Montreal, Quebec; Hoffmann-La Roche, Inc., Nutley 10, N. J., and Lederle Laboratories, Pearl River, N. Y. REFERENCES Briggs, G. M., Jr., T. D. Luckey, C. A. Elvehjem and E. B. Hart, 1943. Studies on two chemically unidentified water-soluble vitamins necessary for the chick. J. Biol. Chem. 148: 163-172. Clandinin, D. R., 1949. The effects of methods of processing on the nutritive value of herring meals. Poultry Sci. 28: 128-133. Clandinin, D. R., W. W. Cravens, C. A. Elvehjem and J. G. Halpin, 1947. Deficiencies in overheated soybean oil meal. Poultry Sci. 26: 150156. Clandinin, D. R., and A. R. Robblee, 1951. The effect of processing on the enzymatic liberation of lysine and arginine from soybean oil meal. J. Nutrition, 46: 525-530. Clandinin, D. R., J. M. Stevens, A. B. Morrison and A. R. Robblee, 1951. Liberation of lysine by acid and enzymes from heated lysine-glucose mixture. J. Biol. Chem. 190: 219-222. Hou, H. C , W. H. Riesen and C. A. Elvehjem, 1949. Influence of heating on the liberation of certain amino acids from whole soybeans. Proc. Soc. Exp. Biol. Med. 70:416-419. Riesen, W. H., D. R. Clandinin, C. A. Elvehjem and W. W. Cravens, 1947. Liberation of essential amino acids from raw, properly heated and overheated soybean oil meal. J. Biol. Chem., 167: 143-150.
Paralysis in Ducks Simulating Neural Lymphomatosis in Chickens GEORGE E. COTTRAL AND BERLEY WINTON Regional Poultry Research Laboratory, Agricultural Research Administration, United States Department of Agriculture, East Lansing, Michigan (Received for publication November 3, 1952)
A
PARALYTIC disease in ducks that clinically resembled neural lymphomatosis in chickens was brought to our attention in the spring of 1949 by Mr. J. H. Newman of South Lyon, Michigan. The disease was investigated because lymphomatosis in ducks had not been reported previously. Visceral and neural lymphomatosis, as
well as other types of tumors, are common in chickens but tumors in ducks are rare. In a study involving 304 ducks Hennepe (1927) found only one tumor; likewise, Eber and Malke (1932) found only one tumor in the 692 ducks they examined. Duran-Reynals (1947) succeeded in producing Rous sarcoma tumors in ducklings and developed several duck variant tumor