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September 1, 1955Poultry ScienceOpen Access

Riboflavin and Thiamine Content of Eggs from New Hampshire and White Leghorn Hens Fed Diets Containing Condensed Fish or Dried Whale Solubles

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Authors

HMHelen L. MayfieldMontana State UniversityRRRichard R. RoehmMontana State UniversityABA. F. BeecklerMontana State University

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Mayfield et al. (1955) studied this question.

synapsesocial.com/papers/6a8a3eee4c30e1095aeca3dbhttps://doi.org/10.3382/ps.0341106
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effect of Riboflavin Intake on the Content of Egg Whites and Yolks from Individual Hens1946 · 7 citations
  2. 2The Significance of the Level of Riboflavin in the Ration of Breeding Birds1946 · 9 citations
  3. 3Fluorometric Determination of Riboflavin in Eggs1945 · 10 citations
  4. 4Effect of Riboflavin Intake on Egg Production and Riboflavin Content of Eggs1947 · 18 citations