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Vitamin E and Reproduction in Turkeys¹

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

The addition of alpha-tocopheryl acetate to an all-vegetable protein diet at a level of 20 mg/lb. of feed increased hatchability of Beltsville Small White turkey eggs from 51.7 to 88%. Dried whey and fish solubles had no effect on hatchability over a 17-week period under the conditions of these experiments.

Alpha-tocopheryl acetate had no effect on egg production or fertility under the conditions of the above experiment.

Removal of alpha-tocopheryl acetate from the diet at the end of the first 9 weeks produced a decrease of 9.3% in the hatchability during the remaining 8 weeks of the experimental period. This indicates that vitamin E is stored to an appreciable extent by the mature laying turkey, or possibly that other factors are involved.

The peak of embryonic mortality in eggs from hens where the diets were not supplemented with alpha-tocopheryl acetate was from the 24th to the 28th days of the incubation period. These embryos appeared blind and were found to have a cloudy lens or a cloudy spot under the cornea. Some embryos had both of these defects. Most deficient embryos which died during the incubation period were found to be smaller in size than the normal.

A much higher tocopheryl content of egg yolks was found in all groups receiving dietary supplements of alphatocopheryl acetate (20 mg/lb.) than was found in egg yolks from hens not fed this supplement. No tocopherol was found in the egg whites.

The occurrence of a possible vitamin E-deficieny in the field is reported.

² Public Health Research Fellow of the National Cancer Institute.

Manuscript received 24 September 1954.