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The influence of the ration upon yolk color and vitamin A content of the egg yolk

The influence of the ration upon yolk color and vitamin A content of the egg yolk

U S Egg and Poultry Mag 40(5): 26-27, 56-58

Two groups of hens were fed all-mash rations which produce pale yolked eggs. White corn, ground wheat, ground oats, meat and bone meal, and salt were used. The one group received this ration alone while the other received an additional 2% of cod liver oil. A 3rd group received a ration containing yellow corn instead of white corn, and this group was allowed free access to blue grass range Eggs were saved for vitamin A assay after 28 days of feeding. The rat-feeding technic of Sherman and Smith was used in making the assays. The eggs produced by hens which received a ration including white corn and 2% of cod liver oil contained less than 20 units of vitamin A per gm., while those produced by hens on the ration including yellow corn and green grass had a vitamin A content of approximately 34 units per gm. It is suggested that it is much more practical for mid-western farmers to produce a uniformly richer colored yolk than that which now commands a premium on certain markets, because this work indicates that such eggs, produced under practical conditions, are higher in vitamin A than the paler yolks.

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