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The Relation of Vitamin G¹ to the Hatchability of Hens' Eggs

Department of Animal Industry, Ohio Agricultural Experiment Station, Wooster²

The inclusion of either alfalfa leaf meal, dried skimmilk, dried whey, autoclaved yeast, dried liver, or wheat germ in the ration of the hen caused an increase in the hatchability of the eggs produced.

It was observed that the increase in hatchability was not associated with protein and that the hatchability-promoting factor or factors were water soluble and extractable from dried liver and dried whey with cold 20% and hot 95% alcohol, respectively.

The factor or factors were destroyed in dried liver by autoclaving in an alkaline medium and were not affected at an acid reaction. The increase in hatchability was not associated with vitamin B₄ or vitamin E (wheat germ oil).

It is concluded that the increase in hatchability noted in the experiments reported was due to vitamin G and that this factor is necessary for the normal embryonic development of the chick.

² Published with the permission of the director of the Ohio Agricultural Experiment Station.

Manuscript received 6 June 1936.