Vitamin A Content of Eggs as Related to Rate of Production
1935; Elsevier BV; Volume: 14; Issue: 3 Linguagem: Inglês
10.3382/ps.0140178
ISSN1525-3171
AutoresMyra C. Koenig, M. M. Kramer, Loyal F. Payne,
Tópico(s)Animal Nutrition and Physiology
ResumoFOR years eggs have been studied as a source of vitamin A and are among the animal products now receiving increased attention concerning variations in this vitamin due to ration, breed, season and rate of production. Bethke, Kennard, and Sassaman (1927) reported that the ration of the hen has a marked influence on the vitamin A content of the egg yolk, bluegrass range or cod liver oil in the mash being particularly effective. Sherwood and Fraps (1932) showed that laying hens require large amounts of vitamin A, often lacking unless there is access to green feed. Low egg production, low vitamin content of the egg, undernourishment, and eventual death of the hen may result from this shortage. Fraps and Treichler (1933) found that normal eggs, produced by hens receiving a complete diet plus green feed, contained 20 to 30 Sherman units of vitamin A per gram of yolk. “When the . . .
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