The effect of riboflavin and the filtrate factor on egg production and hatchability
L. W. Taylor
T. H. Jukes
H. J. Almquist
Authors AffiliationsS. Lepkovsky was Associate Professor of Poultry Husbandry and Associate Poultry Husbandman in the Experiment Station; L. W. Taylor was Associate Professor of Poultry Husbandry and Associate Poultry Husbandman in the Experiment Station; T. H. Jukes was Instructor in Poultry Husbandry and Junior Poultry Husbandman in the Experiment Station; H. J. Almquist was Assistant Professor of Poultry Husbandry and Assistant Poultry Husbandman in the Experiment Station.
Hilgardia 11(10):559-591. DOI:10.3733/hilg.v11n10p559. September 1938.
Abstract does not appear. First page follows.
Numerous investigations(Bethke and Kennard, 1928); (McFarlane, Fulmer, and Jukes, 1930); (Titus, Byerly, and Ellis, 1933)6 have indicated a factor or factors required for hatchability other than the fatsoluble vitamins. The factor or factors seemed associated with some protein concentrates and with such feedstuffs as alfalfa, milk, liver, yeast, and fresh greens. Later work (Halpin, Holmes, and Hart, 1933); (Bethke, Record, and Kennard, 1933); (Heiman, 1935) indicated that vitamin G was the factor responsible. It is now known (Birch, György, and Harris, 1935) that the term “vitamin G” as previously used in the literature covered the complex action of several vitamins. (Bethke, Record, and Kennard (1936)) have suggested that riboflavin was the active factor responsible for increased hatchability. On the other hand, (Smith and Branion (1936)) have expressed the opinion that more than one factor in the vitamin-G complex7 is involved in hatchability of eggs.
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