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Journal of Agricultural Research 
Vol. XXVIII, No. 5 
pigeons, while others have ascertained the value of eggs as a source of vitamin B 
for growth in young rats. Following are the opinions of several authorities 
concerning the value of eggs as a source of vitamin B: 
McCarrison (4, p. 12) . 3 “ This vitamin is widely distributed throughout natural foodstuffs. Its richest 
sources are the germs of seeds, eggs, yeast, wheat and rice bran, peas, beans, lentils, and cellular organs 
(such as liver, brain, sweetbreads, fish-roe, kidneys, and heart muscle.) ” 
Sherman and Smith ( 6 , p. 86). “ Eggs. There is probably as high a concentration of vitamin B in the 
egg, or at least in the egg yolk, as in any part of the body. This is indicated both by the experiments of 
Cooper upon prevention of polyneuritis and those of Osborne and Mendel upon the support of growth. 
The latter results have apparently not yet been published in full, but are referred to in terms which would 
imply that the solids of eggs and of milk have about equal proportions of the water-soluble vitamin.” 
The work of Cooper ( 1 ) deserves special mention because it was carried on by 
methods very similar to those employed in the investigation that is to be reported 
in this paper. Cooper determined the antineuritic value of both raw and cooked 
egg yolk when fed to pigeons together with polished rice. Raw egg yolk was fed 
daily to groups of 2 pigeons each, in quantities varying from 1 to 10 gm. for each 
bird. It was found that when 5 gm. of raw egg yolk were fed daily to each of 2 
pigeons that they did not develop polyneuritis during a period of 55 days, but 
they lost greatly in weight to the extent of 30.7 and 32.1 per cent, respectively. 
Ten grams of raw egg yolk in the daily ration of each of two pigeons protected 
them against polyneuritis during a period of 55 days, but they had lost 3 and 7.5 
per cent, respectively, in weight. 
Cooked egg yolk had a similar value to the raw product. Six grams of cooked 
egg yolk in the daily ration of each of 2 pigeons protected them against poly- 
neutritis for 50 days, but they had lost 12.2 and 19 per cent, respectively, in 
weight. * 
In conclusion, Cooper, states: 
Egg yolk exceeds all the other foodstuffs examined of animal origin in antineuritic value, three grams daily 
added to the rice diet being sufficient to prevent polyneuritis Its capacity for preventing this disease is 
not measurably altered by boiling for four minutes. 
Osborne and Mendel (5) report that— 
Rats weighing 100 gm. living on a standard food mixture, of which they consumed about 50 gm. per week, 
have required not less than 0.8 gm. of dried egg yolk a day (equivalent to 10 per cent of this food mixture) 
fed apart from the rest of the ration, to secure even an approximation to the normal rate of growth; and in 
every case the rate of gain has increased when 0.2 gm. of dried brewers’ yeast replaced the egg-yolk prepara¬ 
tion. 
In conclusion the authors state in part: 
The content of egg yolk in vitamin B is not large, a daily intake of at least 1.5 gm. of the fresh yolk being 
required when it furnishes the sole source of vitamin B to a 100-gm. rat. The whole egg is accordingly not 
exceptionally rich in vitamin B when contrasted with the foods already investigated. Judged by the com¬ 
parative trials on rats, the average sized hen’s egg is equivalent to about 150 c. c of cow’s milk, or, a quart 
milk and six or seven eggs of the average sort have an approximately equivalent vitamin B value. 
EXPERIMENTAL WORK 
The purpose of this investigation was to determine the vitamin B (anti¬ 
neuritic vitamin) content of dried poultry flesh and eggs as measured by the 
quantity of either product, required in a ration with polished rice to protect a 
pen of four pigeons against both development of polyneuritis and loss in weight 
during a test period of 56 days. 
The methods employed are essentially the same as those previously employed 
by one of the writers (2,8) in a study of the antineuritic properties of the edible 
tissues of the ox, sheep, and hog. The feeding tests with pigeons were conducted 
by Abraham Balter, formerly laboratory aid in the Biochemic Division. 
3 Reference is made by number (italic) to “Literature cited,” p. 472. 
