The Vitamin E Content of Eggs as Related to the Diet of the Hen and to Hatchability

Abstract

Studies were conducted on the vitamin E content of eggs with relation to the diet of the hen and the hatchabilities of the eggs. By varying the diets in different pens it was found possible to produce eggs varying widely in their hatchabilities. The normal diet was partially effective at a 3-cc. level of eggs and a 5-cc. level was fully effective in curing vitamin E-deficiency in female rats. The eggs from those deficient diets which showed low hatchability were ineffective even at a 10-cc. level. The prophylactic egg tests with male rats yielded results which agreed, in general, with the female rat tests. The normal diet which produced eggs of moderately high hatchability was found to be potent in vitamin E when tested with female rats. The diets which produced eggs of low hatchability particularly marked by a high first week embryonic mortality were found to be low or lacking in vitamin E, providing cod liver oil was incorporated in the diet of the rats. In the absence of the latter, the rat tests showed little difference in vitamin E content from the normal diet. When the deficient diet which produced eggs lacking in vitamin E and low in hatchability was supplemented with 15 per cent of wheat germ, the eggs were comparable in vitamin E content to eggs produced on the normal diet. On the other hand, one head of lettuce per seven birds daily did not increase the vitamin E content or markedly improve the hatchability, although it reduced the first 4-day mortality over that of the deficient diet. It is concluded from the data obtained that vitamin E may be a limiting factor in the hatchability of eggs on certain types of diets and that one manifestation of vitamin E-deficiency in the chick is the first-week embryonic mortality. The deficiency can be greatly reduced by supplying vitamin E in the poultry diet.