The Pantothenic Acid Content of Fresh and Stored Shell Eggs

Abstract

EGG yolk is considered to be one of the better sources of pantothenic acid (Hawk et al., 1947). No data have been published on possible losses of pantothenic acid from shell eggs during storage. The present paper reports data obtained as part of a study of changes in nutrients in shell eggs during storage. Previous work shows that the protein, niacin, pyridoxine and riboflavin contents of shell eggs decreased during cold storage (Evans et al., 1949, 1951b, c, 1952), but that no choline was lost in twelve months (Evans and Davidson, 1951).EXPERIMENTALLaying White Leghorn hens were housed in individual laying cages. They were fed a ration composed of ground corn 34.5, ground oats 20.0, wheat bran 15.0, flour middlings 10.0, dehydrated alfalfa 3.0, meat scraps 3.0, dried milk 2.0, fish meal 2.5, soybean oil meal 2.5, ground oyster shell flour 5.0, steamed bone meal 1.5, salt 0.6, and .