Evaluation of the lee-white modified technique and three blood clotting time techniques in leghorn chicks

Abstract

Intramuscular and subcutaneous hemorrhages in the meat of chicken is likely associate to some diseases of liver function and coagulation factors. Laboratory diagnostic tests of these pathological situations are required. The primary coagulation mechanisms were determined throughout stop bleeding time in comb, wattles and nail cut. In order to get in vitro coagulation time the modified technique Lee-White was used. The mean value obtained was 5.03 ± 0.710 minutes. Measurement of bleeding stop by comb and wattle cut gave a mean values of 4.47 ± 0.422 and 2.5 ± 0.151 minutes, respectively and they were different (p< 0,01) than the nail cut (10.45 ± 0,94); therefore, the last technique is not adecuate as diagnostic test because it is very traumatic and variable. There were not differences in coagulation times among birds of different age. Coagulation time obtained in Lee White´s modified test were similar to those reported by other authors, with differences when the age and breed of the birds were considered . In order to detect the presence of coagulation disorders the modified Lee-White test is a reliable laboratory test. When it is not possible to use it, one alternative could be use the stop bleeding time with the comb and wattles cut techniques.