Effect of Dietary Magnesium and Fluoride on Citric Acid Content of Chick Bones.

Abstract

Summary Addition of both magnesium and fluoride to the diet of growing chicks caused a greater reduction in the citric acid content of bone than that caused by addition of either element alone. Bones from chicks maintained on either the basal diet or diets supplemented with 0.25% magnesium contained approximately 0.42% citric acid and those from chicks maintained on high fluoride diets contained approximately 0.29% citrate. Bones from chicks fed diets high in both magnesium and fluoride contained only 0.16% citric acid.