The Value of Certain Supplements in Practical Chick Rations Containing Adequate Riboflavin

SEVERAL factors are responsible for the radical changes being made in the composition of poultry rations. Wartime shortages of various feedstuffs have, of course, made certain changes essential. However, even before the war, the trend was toward the use of larger quantities of vegetable proteins and less of those of animal origin. Also at times the alfalfa products commonly included in poultry rations have been difficult to obtain and of poor quality. Synthetic riboflavin and other materials rich in this factor are becoming cheap and readily available and are often suggested as a replacement for dried milk. The following experiments were conducted to determine whether or not satisfactory results would be obtained if the alfalfa leaf meal and dried milk are replaced with vitamin A from fish oils and synthetic riboflavin in rations containing a limited quantity of animal protein. EXPERIMENTAL For sake of brevity only three experiments will be . . .