Effect of Riboflavin Intake on the Content of Egg Whites and Yolks from Individual Hens

THE importance of riboflavin, also called vitamin B2 or vitamin G, in poultry feed is quite generally recognized. Numerous studies have been made concerning the relationship of riboflavin to hatchability, chick growth, and the prevention of curled-toe paralysis. The effect of riboflavin intake on the content of eggs has not been studied extensively and particularly since improved methods of analyses have become available. Eggs are one of the good sources of riboflavin in the human diet and the relationship of the amount of riboflavin in poultry feeds to the content in eggs needs further study. Ellis, Miller, Titus, and Byerly (1933) noted that the riboflavin content of the diet influenced the content of the eggs, which was further observed by Heiman (1935). A more complete study to show this effect was made by Norris and Bauernfeind (1940) in which they used groups of hens fed different levels of riboflavin. Their . . .