Vitamin K was discovered in Denmark as a nutritional factor necessary for blood coagulation in chickens that were being fed a diet devoid of fat that made them bleeding. In administering certain foods, especially alfalfa and putrefied fish meal, was that such alteration was corrected.
Vitamin K is stable and resistant to heat, therefore not destroyed by ordinary cooking methods.
It can occur in three ways:
- K1: present in green plants.
- K2: produced by microorganisms of the intestinal flora.
- K3: synthetic nature.
Sources:
Present in alfalfa, green leafy vegetables (cabbage, spinach, lettuce, cauliflower), tomatoes, wheat bran, soy, cheese, egg yolk and liver.
Functions:
This vitamin apply it before performing preventive surgical sexing monomorphic birds (eg parrots), orthopedics, etc. Also advise your administration during and after treatment with antibiotics and sulfonamides. Other applications: intestinal malabsorption, diarrhea, liver disorders, etc..
Tags: a nutritional factor, after treatment, diarrhea, liver disorders, Vitamin K
