The Effect of Some Riboflavin Supplements on Chick Growth and Curled-Toe Paralysis

Abstract

THE early recognition of the importance of milk products as riboflavin sources in poultry rations has led to numerous riboflavin assays of these products, based largely on chick growth. Heiman (1935) showed the riboflavin content of dried skimmilk and of dried whey to be in a ratio of 1:1.5. Norris et al. (1936) confirmed this result and established the riboflavin content of dried whey and dried skimmilk at 30 and 20 micrograms per gram, respectively. Heiman and Carver (1937), assaying samples of neutralized dried whey, dried skimmilk, and dried sweet-cream buttermilk, obtained from the same processing plant and prepared within one week in April, concluded that the whey contained between 10 and 20 percent more riboflavin than the dried skimmilk and that the dried sweet-cream buttermilk contained 90 to 100 percent more riboflavin than the dried skimmilk and 60 to 70 percent more than the neutralized dried whey. Jukes (1937) .