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Rumen bacteria are involved in the onset of onion-induced hemolytic anemia in sheep
Faculty
Veterinary Medicine
Year:
1999
Type of Publication:
Article
Pages:
369-374
Authors:
Selim, HM, Yamato, O, Tajima, M, Maede, Y
Journal:
JOURNAL OF VETERINARY MEDICAL SCIENCE JAPAN SOC VET SCI
Volume:
61
Research Area:
Veterinary Sciences
ISSN
ISI:000080202900010
Keywords :
Heinz body, hemolytic anemia, onion, rumen microorganism, ruminant
Abstract:
The mechanism of onion-induced hemolytic anemia in ruminants was investigated. The ether-extract obtained from the mixture of rumen fluid and onion juice incubated at 38.5 degrees C for 9 hr induced oxidative damage in sheep erythrocytes in vitro, indicating the production of certain oxidants in the mixture. The increase of the oxidative effect in the mixture was inhibited completely by the removal of rumen microorganisms and partly by treatment with antibiotics and by oxygen gas. The sheep fed onions (50 g/kg body weight/day) for 15 days developed more severe Heinz body hemolytic anemia than did the sheep fed the equivalent amount of onions with 5 g/day ampicillin sodium salt. The results indicated that certain rumen bacteria appear to be involved in the onset of onion-induced hemolytic anemia in sheep.
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