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The Vitamin B₁₂ Content of Egg Yolks as Influenced by Oral and Parenteral Administration of the Vitamin

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Departments of Poultry Husbandry and Biochemistry and Nutrition, Texas Agricultural Experiment Station, College Station

Marked increases in the B₁₂ content of egg yolks were obtained by the injection of high levels of the vitamin into the hen as compared with the B₁₂ content of eggs from hens where the vitamin was fed. These differences indicate that there is limited absorption or possible destruction of vitamin B₁₂ in the intestinal tract, or both, when it is ingested orally.

The presence of a surface-active agent and a high level of B₁₂ in the ration resulted in an increase in the B₁₂ content of the egg yolks over that in the yolks from hens fed the high level of B₁₂ alone. These results suggest that absorption of the vitamin was enhanced, at least to a limited extent, by the presence of the surfactant. There was no apparent increase in the B₁₂ content of eggs from hens fed the surfactant with a lower level of B₁₂.

Under the conditions of this experiment the high level of B₁₂ observed in the eggs had no deleterious effects on hatchability. Similarly, the hatchability of eggs from hens fed the surfactant, with and without B₁₂, was normal.