Abstract
THE early work on the properties of vitamin D showed that it was quite stable to heat and oxidation. However, reports on the stability of this vitamin when mixed in poultry rations were contradictory. These early findings have been reviewed by Baird, Ringrose and MacMillan (1939) and Fritz, Archer and Barker (1942). The authors have pointed out that some of the differences in the early work may have been due to inadequate methods for the quantitative estimation of the loss of vitamin D. Although in recent years the method of assay for vitamin D has been greatly improved, the question of stability of this vitamin in poultry rations has not yet been completely resolved.Baird et al. (1939) showed that vitamin D when mixed in the A.O.A.C. basal ration and stored in galvanized bins at indoor summer temperatures was stable for at least 32 weeks. Miller et al. (1942) also .
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