The Distribution of the Chick Antidermatitis Factor (Pantothenic Acid) in Meats and Meat Products
Authors:
Open Access
- 1 September 1939
- journal article
- research article
- Published by Elsevier in The Journal of Nutrition
- Vol. 18 (3) , 247-256
Abstract
The minimal protective levels for the chick antidermatitis factor (pantothenic acid) in meat and meat products have been determined. The liver and kidney of various species were found to be the richest sources of the factor, followed by heart, spleen, brain, pancreas, tongue and lung. The muscular tissues of beef, lamb, pork and veal had the least potency. The ordinary household method of stewing decreased the potency of kidney, heart and spleen by one-third. The factor in liver was not destroyed by frying. On the contrary, better growth was consistently obtained with the fried beef liver than with the uncooked tissue.Keywords
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