The Vitamin B12 Content of Egg Yolks as Influenced by Oral and Parenteral Administration of the Vitamin

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Abstract
Marked increases in the B12 content of egg yolks were obtained by the injection of high levels of the vitamin into the hen as compared with the B12 content of eggs from hens where the vitamin was fed. These differences indicate that there is limited absorption or possible destruction of vitamin B12 in the intestinal tract, or both, when it is ingested orally. The presence of a surface-active agent and a high level of B12 in the ration resulted in an increase in the B12 content of the egg yolks over that in the yolks from hens fed the high level of B12 alone. These results suggest that absorption of the vitamin was enhanced, at least to a limited extent, by the presence of the surfactant. There was no apparent increase in the B12 content of eggs from hens fed the surfactant with a lower level of B12. Under the conditions of this experiment the high level of B12 observed in the eggs had no deleterious effects on hatchability. Similarly, the hatchability of eggs from hens fed the surfactant, with and without B12, was normal.

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