The Effect of the Ration of the Hen on the Vitamin G Content of Eggs with Observations on the Distribution of Vitamin B and G in Normal Eggs

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Abstract
A study of the distribution of vitamins B and G in eggs produced on a good practical ration showed that vitamin B is present in the egg yolk and not in the egg white and that vitamin G is found in both the white and yolk. Experiments with rats and chicks showed that the ration of the hen affects the vitamin G content of the eggs produced. The inclusion of dried skimmilk, dried whey, autoclaved yeast, dried liver, or certain fish meals in rations low in vitamin G resulted in the production of eggs of increased vitamin G content. Evidence is presented which shows that embryonic development of the chick (hatchability) is related to the vitamin G content of the eggs.