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Show VITAMIN G NEEDED IN POULTRY FEED Green Leaves, Milk Products Get Eggs That Hatch. Vitamin G, one of the most recently re-cently discovered vitamins, is of great importance In poultry rations, ra-tions, says A. T. Ringrose of the New York State College of Agriculture. Agri-culture. Experiments which are being conducted con-ducted at the college show that the presence of this vitamin in the ration of the young chicks reduces losses by death, and promotes growth; in the ration of the laying hen, it aids in the production of eggs that will hatch. Mr. Ringrose says that In experiments experi-ments with laying hens on rations low in vitamin G, few eggs hatch, or less 10 per cent of the fertile eggs. Eggs from hens that are fed enough vitamin G hatch 70 per cent or more. Green, leafy alfalfa; milk and milk products are the most practical practi-cal sources of the vitamin, he says. Dried skim milk and buttermilk are of equal value, and dried whey, or milk-sugar feed is one and a half times -richer in the vitamin than dried skim milk. However, he points out that alfalfa is only one-half as rich In vitamin G as is milk, and that it is fibrous and slightly unpalatable, unpal-atable, and for these reasons should not be used as the only vitamin G supplement. For production of hatchable eggs, Mr. Ringrose says that 10 per cent milk in the breeder mash will supply enough vitamin G. When alfalfa Is added, the quantity of milk may be reduced. The same proportion of dried skim milk in the feed mixture, he -says, will supply the needed vitamin G for growing chicks. |
