Effect of fatty acids on chick encephalomalacia.

Abstract

Corn oil or lard from which tocopherol had been removed, promoted chick encephalomalacia, whereas coconut oil, butter, linseed oil, and cod liver oil did not produce symptoms, and olive oil had a questionable effect. Dietary combinations of 2% corn oil with either 8% coconut oil, lauric acid, myristic acid, or a mixture of saturated fatty acids like coconut oil significantly increased the incidence of encephalomalacia over 2% corn oil alone, while 6% linseed oil, cod liver oil, or oleic acid inhibited the effect of 4% corn oil. Olive oil, butter, fatty acids like butter, palmitic acid, and stearic acid had no net effects upon the incidence of encephalomalacia induced by corn oil. The intake of linoleic acid appears to be a primary factor in the etiology of encephalomalacia, but some of the other fatty acids may secondarily increase or decrease this effect.