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The Effect of Varying Levels of Vitamin A in the Hen Ration on the Vitamin A Content of the Egg Yolk, on Hatchability and on Chick Livability

✍ Scribed by Bearse, G. E.; Miller, M. W.

Book ID
121207905
Publisher
Poultry Science Association
Year
1937
Tongue
English
Weight
306 KB
Volume
16
Category
Article
ISSN
0032-5791

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Edam type cheese was exposed to sunlight at ambienl temperature and to fluorescent light at 5 "C. The loss of vitamin B, (riboflavin) and vitamin A was monitored in both the surface and inner layers of the cheese and the results compared with control samples kept in the dark. The loss of riboflavin