Abstract
COMPARATIVELY little has been reported on the effect of environmental temperature on blood clotting or the prothrombin time of the chick. Rubenstein and Lack (1960) and Denyes and Carter (1961) reported prolonged prothrombin times in various species subjected to low temperatures. Mills et al. (1944) observed an increase in hemorrhagic deaths in vitamin K-deficient rats exposed to elevated temperatures. Griminger et al. (1963) subjected one year old adult Leghorn chickens of both sexes to high, normal and low temperatures. They observed a general trend toward hypoprothrombinemia with increasing environmental temperatures.The present studies were conducted to determine the effect of dietary vitamin K on the prothrombin time of the chick when subjected to high environmental temperatures.EXPERIMENTALTwo experiments were conducted in a study of the effect of vitamin K and heat on chick prothrombin time. All chicks were brooded in electrically heated battery brooders provided with raised wire floors. .
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