Effect of varied dietary levels and forms of mercury on swine.

Abstract

Mercury in the organic form (Methylmercuric Chloride-CH/sub 3/HgCl) or in the inorganic form (Mercuric Chloride-HgCl/sub 2/) was mixed into a basal ration and fed to groups of pigs in the following concentrations: .5, 5.0 and 50.0 parts per million (ppm). The pigs fed 50 ppm methylmercuric chloride in the ration displayed characteristic clinical signs of mercury toxicosis, with recumbency and death. Gross lesions were seen in the pigs fed all levels of organic mercury but only in the pigs fed 50 ppm level of the inorganic form of mercury. Gross necropsy examinations were made on all slaughtered animals. Various tissue samples were removed and the levels of total mercury were assayed. Mercury in the organic form in the diets fed to swine at the same level as mercury in the inorganic form resulted in higher (P < .01) tissue levels of mercury. Tissue levels of mercury in the pigs fed raw fish were lower than expected. The possibility that selenium (Se) and other substances which may have been present in raw fish and which may have contributed to a reduction in mercurial toxicity is discussed. 20 references, 4 tables.