The Riboflavin Content of Fresh and Stored Shell Eggs

Abstract

EGGS are considered to be one of the better sources of riboflavin in the human diet (Hawk et al., 1947). The only data available concerned with changes in the riboflavin content of shell eggs during storage are those of Antoniani et al. (1948). A study of changes in the vitamin content of shell eggs stored for periods up to 12 months was started in our laboratories about two years ago. Data have already been reported on choline (Evans and Davidson, 1951), niacin (Evans et al., 1951a), and vitamin B6 (Evans et al., 1951b). The present paper contains data on changes in the riboflavin content of eggs during 12 months of cold storage.EXPERIMENTALLaying White Leghorn hens were housed in individual laying cages and 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, .