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The effect of varying levels of vitamin A in the hen ration on the vitamin A content of the egg yolk, on hatchability and chick livability


The effect of varying levels of vitamin A in the hen ration on the vitamin A content of the egg yolk, on hatchability and chick livability



Poultry Sci 16: 39-43



Dehydrated alfalfa was supplied to White Leghorn hens in varying quantities, and vitamin A'appeared in the egg yolk in amounts proportional to the quantities supplied to the hens. The hatchability of the eggs increased with increases in the vitamin A content of the ration up to 500 ShermanMunsell units per 100 g. food. The eggs with the highest vitamin A content produced chicks with the greatest power of survival on a vitamin A deficient diet. - K.

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