[in Japanese]

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Four weeks old male rats were fed 10%, 18%, or 27% casein diet both ad libitum and paired. The influence of dietary protein level on the growth rate and food consumption was studied.
Food intakes were not different significantly among three groups on ad libitum feeding. The food intake on paired feeding was about 90% of that on ad libitum feeding at each dietary protein level.
During the first 30 weeks on ad libitum feeding and the first 20 weeks on paired feeding, the body weight was significantly lower at 10% level of dietary casein than at both 18% and 27% levels, but there was no significant difference between 18% and 27% levels. After that time the body weight showed no significant difference among three levels on both ad libitum and paired feedings.
It was noted that on paired feeding the body weight of rats in 10% casein group was heaviest after about 35 weeks of age, though it was not statistically significant.
As the results of comparison between ad libitum and paired feedings the body weight in 27% casein group was significantly heavier than 18% and 10% groups until 50 weeks of age.
There was a tendency that tail length of rats fed either ad libitum or paired was longest at 27% casein level and shortest at 10% level, but only the difference between 10% level and either 18% or 27% level was significant.
The growth rate was not significantly different even among rats in different litters at the same casein level.

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Hens (2-years-1-month old) fed a diet containing 10% of grease and 0.5% of cholesterol developed atherosclerotic lesion in 8 months. Vitamin A (10mg of vitamin A acetate/day/hen) or vitamin E (50 mg of dl-α-tocopherol acetate/day/hen) administered singly or together seemed to decrease serum cholesterol and cholesterol esters in the aortic lipids even though this effect was not significant because of large variations within the group. No synergistic action of two vitamins was not observed. The excretion of lipid in the feces was increased by the addition of the vitamins.

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The author has discovered a new strain of a psychrophile showing a high activity of histidine decarboxylase, which is different from causative organisms for food poisoning reported so far. The author considers that this strain belongs to Citrobacter group according to the classification by Kauffmann (1956) and Edwards et al (1962) on the basis of its behaviours concerning morphology and biochemical characteristics. The author denominated this bacteria Citrobacter YK. It can not grow at 37°C. Its optimal temperature for growth is 20°C, and it can grow even at 4°C from which the word psychrophile itself formulates a good definition. The author has implanted this bacteria in an extract of tuna and also in dried mackerel flesh and obsereved no growth without any histamine production at 37°C. A paper chromatography indicated the amount of histamine produced at various temperatures within the limit of 27°C-4°C to be 3.2mg/g. According to the facts stated, the author confirmed that this bacteria is a causative bacteria of the allergy-like food poisoning. As a report indicating the presence of a psychrophile which produces histamine has not been published, this discovery will be of a significance. The author considers that the fact is important from the point of food hygiene, as the problem of coldchain market has come to be discussed in their country.

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