Turkey Breeding
(Continued From Page 12)
fragmentary signs of life.
If parthenogenicity could be
definitely tied to a virus and
deliberately induced in certain
females of high quality, the
chances' of viability would be
increased and thus male progeny
of extremely high quality might
result. Ultimately, if antiviral
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agents are developed, the
phenomenon might be greatly
reduced in ordinary populations
of turkeys.
The turkey breeder would thus
have at his disposal a menas of
reducing the genetic variability
in a given population; the
resulting homogeneity would
make for less handling losses
and, possibly, lower costs to the
consumer.
About 115 million turkeys are
354-4191
284-4141
393-3906
%
produced for sale each year, at
approximately $4.50 each: about
half a billion dollars gross.
Dr. Olsen’s previous work,
prior to the joint experiments
with Buss, involved attempts to
produce a turkey-chicken hybrid.
He found that when female
turkys with a low incidence of
parthenogenicity were fertilized
with semen from male chickens
no hybrids developed. It was only
after using turkeys with a high
observed incidence of par
thenogenicity that hybrids were
produced. This put Olsen on the
trail of an agency that would raise
the incidence of par
thenogenicity: the virus.
In their first cooperative ex
periment (1966), Buss and Olsen
designed the following
procedure:
Twenty-four pairs of birds
(sisters) were separated between
University Park and Beltsville
(Md ). Males were mated to one
sister at University Park, then
taken to Beltsville and mated to
the other. Offspring of these
matings, used in later stages of
the experiment, were thus
genetically as similar as they
could be.
Unvaccinated males were then
mated to progeny of the above
unions (at University Park) and
the same males, vaccinated,
were mated to sisters in Belt
sville. Daughters of both matings
were observed: if there was a
high incidence of par-
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& t
VITAMIN INTERRELATIONSHIPS -II
(Second of a four-part senes of articles)
as recently as 1913, the first
known vitamin was, as you would
suppose, vitamin A It had been
known before then by scientists
that something other than pure
protein, fats, carbohydrates, or
minerals was at work in foods
something that encouraged growth
Working with laboratory animals,
vitamin A was discovered and
since then, the whole host of pre
sently-known vitamins has been
identified, each for its particular
contributions to nutrition
Vitamin A, of course, is best
known for its prevention of night
blindness We don’t know how it
works, but a deficiency of this
vitamin will result in an inability
to sec m dim light Vitamin A is
obviously important in the whole
visual process But it is also im
poitant in maintaining your skin
and mucous membranes Without
enough vitamin A, the moistness
and pliability of your eyelids and
eves, for example, would dry up.
Dry, lough, itching skin also can
result
To know the importance of vita
mins, you need to understand how
individuals cells in our bodies
work. Your body consists of more
than a trillion cells They all work
together to perform chemical
functions that are essential
But assisting each cell with its
specific tasks are numerous en
zymes Enzymes are known chem
ically as biochemical catalysts. A
catalyst helps induce chemical
reactions and allows changes to
occur under milder conditions It
is estimated that in helping the
cell to do its jobs, individual en
zymes perform their specific tasks
about 10,000 times a minute.
Since it is also believed that each
cell contains about 1,000 different
enzymes, a cell obviously is a very
busy place.
Can’t Work Alone
But some enzymes cannot work
alone They have to have the help
of a co-worker So, the co-workers
are known as coenzymes And
here is where vitamins arc im
portant, for many coenzymes are,
in fact, vitamins or vitamins
are needed for their production
So, it is true when your chemistry
book tells you that a primary
function of vitamins is assisting
enzymes in carrying out the many
chemical happenings that are es
sential for life
How Were Vitamins Discovered?
Vitamins are the newest nutri
ent group in nutrition. Discovered
thenogenicity in the eggs oi those
daughters resulting from
matings with a vaccinated bird
(as was the case) than from
matings of their sisters with
unvaccinated males, it was
assumed the virus had become
involved with the sperm in such a
way as to enhance par
thenogenicity.
The establishment of the fact
that parthenogenic eggs begin as
haploids was accomplished in
experiments involving
cytological analysis on Beltsville
Small White turkey eggs.
A paper describing these ex
periments has received wide
distribution, with a large number
of requests for reprints coming
from Europe. (“A Cytological
Study of Early Cell Populations
in Developing Blastodiscs of the
Turkey” by Darcey, Buss et al;
Genetics, 69; 479-489; December
1971.)
Doctor
in the Kitchen®
by Laurence M. Hursh, M.D.
Consultant, National Dairy Council
The membranes of the eye are
especially susceptible to vitamin
A deficiency In World War 11, be
cause of extreme shortages of
vitamin A over a long time, Dan
ish children developed an eye
disease called xerophthalmia.
They had been getting only skim
milk Many lost their eyesight
When whole milk was restored
to Danish children’s diets, the
disease was brought under con
trol The factor was the vitamin A
in milkfat and butter Other good
sources of vitamin A include
cream, cheddar-type cheese, ice
cream, liver, egg yolk, dark green
and decp yellow vegetables, deep
yellow fruits
Storing Holiday Apples
If you received more fresh
fruits than you can eat during the
holidays, Extension consumer
specialists at The Pennsylvania
State University say you can
store them If possible, place
apples in perforated bags in the
refrigerator or in a cool
basement—but make sure the
storage temperature is above
freezing. You can store oranges
and grapefruit in a cool room
from 60 to 70 degrees. But if the
citrus fruits are held too long, at
too low temperatures, the skin
can become pitted.
Eye Membranes