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The Effect of Genetic Variation in the Fowl on the Thiamine Content of the Egg¹

Department of Physiology and Vital Economics, School of Medicine and Dentistry, The University of Rochester, Rochester, New York Department of Poultry Husbandry, Cornell University, Ithaca, New York

Using a modified macro-fermentation assay procedure, the mean thiamine content of the egg was compared in three different breeds of domestic fowl. These were kept under comparable conditions and their diet contained about 5 µg. of thiamine per gram. The thiamine content was found to average 279 (in µg. per 100 gm. of yolk) for White Leghorn eggs, 167 for Rhode Island Reds and 175 for Barred Rocks (105, 64, 66 µg. per 100 gm. of egg contents, respectively).

From these results and other reports for hens on diets deficient in thiamine, it is concluded that the White Leghorns must differ genetically from the other two breeds in the capacity to utilize more efficiently the thiamine in their diet.

² At the University of Rochester.

³ At Cornell University.

Manuscript received 18 June 1945.