The Relative Vitamin G Content of Dried Whey and Dried Skimmilk

THE extensive use of milk products and leafy green plants such as alfalfa in the poultry ration indicates that poultrymen have found them essential, but the underlying cause of the benefits derived from these products was not understood until recently. Now, with a more complete knowledge of the nutritive requirements of poultry, the vitamin G content of milk products and leafy greens is considered their chief contribution to poultry rations. Hauge and Carrick (1926) were the first to present evidence showing that a growth-promoting factor, now known as vitamin G, is required by poultry in addition to vitamin B. Later Norris and co-workers (1930, 1931, 1933) and Bethke et al. (1931) confirmed these results and called attention to the great requirement of poultry for this vitamin. On account of this the vitamin G content of milk by-products and other sources of this vitamin becomes an important practical consideration. Since dried . . .