A Biological Assay of Riboflavin in the Liver of the Cow, Calf, Sheep, Lamb, and Hog

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Abstract
Samples of beef, calf, lamb, and pork livers were purchased in the early fall, then again in early winter with the addition of mutton livers. Each of the five liver samples represented two to six animals. The assay for riboflavin was made according to the procedure of Bourquin and Sherman. Riboflavin fed at 0.0, 2.5, and 5.0 mcg. levels daily was used as a standard. The riboflavin content of the livers was estimated by comparing the gain in weights of the rats given the liver supplements with those given the riboflavin supplement. Lamb liver, which showed the greatest potentiality for gain in weight in rats, was estimated to contain 4950–5400 mcg. per 100 gm.; mutton liver, 4350 mcg.; calf liver, 3450–4350 mcg., and beef liver, 2850–3450 mcg. per 100 gm. Pork liver, estimated to contain 2700 mcg. per 100 gm., ranked lowest in riboflavin value. Liver samples purchased in the winter season were slightly higher in riboflavin value than samples purchased in the fall.
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