Assessment of the Analgesic, Anti-inflammatory and Antipyretic Activity of Amitriptyline in Chicks

Document Type : Original Articles

Authors

Department of Physiology, Biochemistry, and Pharmacology, College of Veterinary Medicine, University of Mosul, Mosul, Iraq.

10.32598/ijvm.20.3.1005705

Abstract

Background: Amitriptyline is effective for pain relief in a variety of pain states, as evidence suggests that it influences various analgesic pathways. 
Objectives: This study aimed to determine the analgesic dose, the analgesic effect over time, and the anti-inflammatory and antipyretic effects of amitriptyline in chicks.
Methods: Sixty-six broiler chicks were used in several successive experiments. Five and seven chicks were used to determine the median lethal dose (LD50) and median effective analgesic dose (ED50), respectively, using the Dixon method. Pain was induced and assessed using an electrical stimulator. Three sets of experiments were conducted to assess analgesic, anti-inflammatory, and antipyretic effects, using three groups of six chicks each (control, amitriptyline 50 and 100 mg/kg BW, administered orally). A formalin test was used to induce acute inflammatory pain, and a baker’s yeast test was used to induce fever. 
Results: The LD50 and ED50 of oral amitriptyline were 315 mg/kg and 23 mg/kg, respectively. Amitriptyline showed short-term analgesic effects lasting only two hours. Amitriptyline at 50 and 100 mg/kg showed dose-dependent, significant analgesic and anti-inflammatory effects by reducing the number of foot lifts and the foot thickness treated with formalin, respectively, compared to the control group. Amitriptyline exhibited a significant antipyretic effect, as the doses of 50 and 100 mg/kg were able to prevent the temperature rise for six and nine consecutive hours, respectively. 
Conclusion: The study concluded that amitriptyline had a short-term analgesic effect with an acute anti-inflammatory effect, with a remarkable effect on reducing the induced fever.

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