Dietary influences on resistance to Salmonella infection in chicks

Studies on the influence of nutritional factors on the resistance of chicks to Salmonella gallinarum have been reviewed. Increased dietary protein decreased the resistance of chicks to this infection although resistance to Escherichia coli infections was not appreciably affected. The administration of high levels of iron, particularly when accompanied by a chelating agent such as EDTA, resulted in increased resistance to this infection. The additional iron resulted in the prevention of the transient hypoferremia and anemia during the course of the disease. Fewer viable S. gallinarum were present in the blood, liver, and spleen in the presence of increased dietary or injected iron. Cadmium added to the diet at a nontoxic level also enhanced resistance to this infection.