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Show VITAMIN G NEEDED IN POULTRY FEED Ci oen Leaves, Milk Products Get Eggs That Hatch. 'ir;imln (J, one of the more recent ly discovered vitamins. Is of great lm-poi lm-poi t.-iiice In poultry rations, says A. T. IUugrose of the New l'ork State Col cc of Agriculture. Kvperlments which are being conducted con-ducted at the college show that the pri-seiiee of this vitamin in the ration of the young chick reduces losses by dc:! th, and promotes growth; in the nil inn of the laying hen, It aids In the production of eggs that will hatch. Mr. Ulngrose says that In experiments experi-ments with laying hens on rations low In vitamin G, few eggs hatch, or less ttiiin 10 per cent of the fertile eggs, ten from hens that are few enough vit in G hatch 70 per cent or more. ".'reon, leafy alfalfa; milk and milk products are the most practical sources of the vitamin, he says. Dried skiiiiinilk and butter milk are of equal value, and dried whey, or milk-sugar food Is one and a half times richer In the vitamin than dried skimmllk. However, he points out that alfalfa Is only one-half as rich In vitamin G bh Is milk and that It Is fibrous and sliirlitly unpalatable, and for these To.isons should not be used as the ofi.v vitamin G supplement. For production of hatchable eggs, Air. Ringrose says that 10 per cent of dried skimmllk in the breeder mash will supply enough vitamin G. When alfalfa U added, the quantity of milk may be reduced. The same proportion of dried skimmllk skim-mllk In the feed mixture, he says, will supply the needed vitamin G for growing grow-ing chicks. |