\..r ‘ TEXAS AGRICULTURAL EXPERIMENT STATION C. H. McDOWELL, Acting Director College Station, Texas BULLETIN NO. 671 JUNE 1945 RIBOFLAVIN CONTENT OF SOME ANIMAL FEEDS AND SOME HUMAN FOODS A. R. KEMMERER and G. S. FRAPS Division of Chemistry uBRARY ;gnamimmwesifeaazea! i ceflege. fiiaiézm, “W183 i‘ AGRICULTURAL AND MECHANICAL COLLEGE OF TEXAS GIBB GILCHRIST, President w! E68-645-4-500-Ll80 [Blank Page in Original Bulletin] Riboflavin, also called vitamin G or vitamin B2, is of considerable “ practical importance in the nutrition of human beings, and some farm animals. Swine, horses and poultry require this vitamin in their feeds, but ruminants (cows, sheep and goats) do not. A review of the litera- ture on the requirements of farm animals and the riboflavin content of foods and feeds is given. A number of feeds and a few human foods were analyzed for ribo- flavin. There were only a few materials which were considered high in riboflavin (over 10 parts per million). These were liver meal, dried but- ter milk, dried turnip greens, dried whey, alfalfa meal, and dried chicken excrement. Materials fairly high in riboflavin (4-10 p.p.m.) were al- falfa stem meal, ground peanut hay, sardine meal, sesame oil cake, corn distillers dried grains, and fish meal. Materials which contained fair amounts of riboflavin (2-4 p.p.m.) were beet pulp, corn bran and gluten feed, cottonseed meal, hominy feed, linseed meal, meat and bone scraps, milo head chop, oat mill feed, peanut meal, cake and pellets, rice bran and polishings, shrimp meal, soybean oil meal, cake and pellets,“ wheat bran, wheat brown shorts and wheat gray shorts. Feeds which contained lo-w amounts of riboflavin (below 2.0 p.p.m.) were babassu oil meal, barley, beans, bone meal, citrus pulp, corn and corn meal, Argentine fish meal, grape nuts, kafir-milo mill feed with screen- ings, kafir chop and meal, milo whole or meal, oats and oat meal, peas, tankage, wheat and low grade wheat. flour, dried brewers grains and rice. All but one of 12 samples of commercial laying mash contained enough ribo-flavin to satisfy the minimum requirements of hens f0!‘ egg production, but only 3 contained the amounts recommended as ade- quate by the Sub-committee on Poultry Nutrition of the National Research Council which contains an allowance of 20% for safety. Introduction Quantities required . . . . . . . . . . . . . Methods The Riboflavin Content of Experimental . Results CONTENTS uoouunoonqconoouoc tlnlclaotluauul Commercial poultry feeds . . . . . . . . Acknowledgment . . . . . . . . . . . . . . Sunimary. . . . . . .. .. References . . . . . . . . . . . . . . . Qmfrqqqmmehwe- ] HE RIBOFLAVIN CONTENT OF SOME ANIMAL FEEDS i _ AND SOME HUMAN FOODS iiy. A. R. Kemmerer, Chemist and G. S. Fraps, Chief Division of Chemistry Animals require, in their food, fats, starches and similar foods which rnish energy, protein, certain minerals, and a number of vitamins. iitamins are organic compounds which differ widely in chemical composi- 'on and properties but are alike in that very small amounts are needed y animals. The vitamins include vitamin A, vitamin B1 (thiamin), ribo- vin, and others. Vitamin D is required in the food if it is not furnished 1' sunlight, but comparatively small amounts of light furnish it in suf- ient quantities. Vitamin A is required by all farm animals. Riboflavin, also called vitamin G or B3, is one of the vitamins belonging g the B-complex group. It is very widely distributed over the entire plant d animal kingdom, in large amounts in only a. few cases and in small ounts in many cases. The function of this vitamin in living tissues i‘ to aid in regulating cellular oxidation. lThe exreme symptoms of riboflavin deficiency in animals are cessation Jgrowth of young animals and eventually death. Since- riboflavin is not red in appreciable amounts in the animal body, adult animals succumb \ a deficiency almost as soon as young animals. ("Pigs (35, 36) and horses (43A, 62A, 62B) need riboflavin for normal wth and good health. Chickens and other fowls require sufficient ounts for good growth, for the production of eggs and for the normal tchability of eggs (59, 9, 30, 21, 39, 4). Curled toe paralysis in chickens i been attributed to a deficiency of riboflavin (4). Riboflavin deficiency i humans of all ages results in characteristic lesions of the eyes which observed also in rats. Also sores on the lips and in the corner of mouth, have been observed ('72, 69, 60). A purplish red or magenta- red infiamnzation of the tongue may develop. along with other dis- BPS. Quantities Required _ he amount of riboflavin required by chickens for various purposes y been reported by several workers. Heuser, Wilgus and Norris (30) krt that the minimum requirements for growth for each week of age ' chickens 2, 3, 4, 5, 6, 7, 8 weeks old are 350, 290, 240, 200, 160, 130, i; 100 micrograms of riboflavin per ‘100 gm. of ration, respectively. t, Winter and Bethke (39) report the requirements to be 190 to 200 ograms per 100 gm. of ration and Bethke and Record (4) 250 micro- ims per 100 gm. ration. Cravens, Almquist, Norris, Bethke and T115115 ) in a National Research Council Annual report recommend that young ‘kens should receive 350 micrograms per 100 gm. ration for adequate ». 5'- ’ . v ’ ‘ = Y l 5i g. \/ . 6 BULLETIN NO. s71, TEXAS AGRICULTURAL EXPERIMENT STA / ' growth. For chickens over 8 weeks old, the quantity recommend micrograms per 100 gm. ration. For chicks up to 6 weeks of = (6) recommends 300 micrograms per 100 gm. ration for optimum and 360 micrograms for the prevention of curled toe paralysis. F_ thi hens, Norris, Wilgus, Ringrose, Heiman and Heuser (5) report the,» it ment to be 150 micrograms per 100 gm. of feed: Boucher (9) 1g O micrograms and Cravens et al. (18) 290 micrograms. For producti ‘ad of good hatchability Davis, Norris and Heuser (21) report the: m‘ ment to be 245 micrograms per 100 gm. ration. Hunt, Wing “f0 Bethke (39) give 220 to 230, Boucher (9) 340 and Cravens et Q5 m‘ 290. For turkeys, Jukes (44) reports that the requirements are s'-_ fit those of chicks. Boucher, Patrick and Knandel (10) found turke_ quire between 300 and 350 micrograms per 100 gm. of feed; and l’ Darrow and Morgan (61) approximately 270, and Cravens et 550 for poultry and 400 for breeders. _ The minimum requirements of riboflavin for young growing {l PF reported by Hughes (36) to be between 1 and 3 mg. per 100 lbs. l“ f‘! daily. Hughes, Crompton, Ellis and Loeffel (37) report that for ;_“_ and fattening pigs 3.8 mgs. per 100 lbs. live weight is adequate. 3 For horses Pearson, Sheybani and Schmidt (62A, 62B) repo 2 mg. of riboflavin per 100 lb. live weight (350 micrograms per l feed) is adequate for normal growth. . Q Considerable work has been done on human requirements f0. flavin. The Food and Nutrition Board of the National Research Q; (68) recommends for an adult male 2.2 to 3.3 milligrams daily, according to activity. For women the requirement is 1.8 to 3.0 mg. w; children 0.6 to 1.8 mg. varying according to the age of the child. 1i ing to a recent report (60 A) these amounts may be too high and evidence is needed before any definite level can be established. Ruminants have been found not to require riboflavin in their '51 cording to a number of workers (26) riboflavin is synthesized in 7 amounts to take care of the requirements by the flora and fa the rumen and caecum of ruminants. There is also a synthesis flavin in the feces of chickens. ‘Lamoreux and Schumacher (47) i that the riboflavin content of the feces of chickens increased appro 1-1; ly 100% when the feces were held at room temperature for 24 _ Schumacher and Heuser (65) found that bacteria were responsible f0“ synthesis. However, it has not yet been demonstrated that any parié chicken’s require-ment for riboflavin is satisfied by intestinal synth_ MGthOdS B1 Several methods are commonly used for the determination of j flavin in feeds and foods. Rat growth methods have been used ' past (11, 78) and are generally accepted to be reliable. Young ra f kept on a deficient diet until they cease to grow. Addition of ribofla ‘ ' BOFLAVIN CONTENT OF SOME ANIMAL FEEDS AND HUNIAN FOODS 7 )0 set causes the continuation of growth, the rate, of which is used to m " ine the amount of riboflavin. lg orometric methods are alsoquite widely used and give reliable re- L (45). These methods depend upon the property of riboflavin to isce greenish yellow in solution. The degree of fluorescence is pro- fnal to the amount of riboflavin present. Another method which is y used and is considered to be very reliable is the microbiological q (45). This method is based on the fact that riboflavin is necessary ‘he growth of Lactobacillus casei. The evaluation is carried out by irement of turbidity produced by the growth of the bacteria or by_ 'on of the lactic acid formed. o~c=wru¢< The Riboflavin Content of Foods and Feeds - ifvious work on riboflavin content of foods and feeds that was hed in the literature since 1940 is summarized in Table 1. The g are obtained from the references listed in the last column and are ges. Analyses previous to 1940 are not included in the table be- ; methods used for the determination of riboflavin previous to that _.were not always accurate and were likely to give results which were J ect. This is illustrated by the work of Strong and Carpenter (74) of Wegner, Kemmerer, and Fraps (79, 80). For the same reasons a tr the values given in Table 1 may be too high. Several reviews on (vitamin content of foods and feeds which include the riboflavin con- } have been published since 1940 (7, 56, 22). u‘ V‘ (I1 .1. Riboflavin content of foods—as found in the literature, 194-0 to 1944, inclusive v: ‘s - 1 Riboflavin ,‘j Kind of food or feed parts per Refcrerct: " ' million nvmher leaf meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 16.0 19, 27, 77 ahay,darkcure........ . . . . . . . . . . . . . . . . . . . . .. 14.0 38 hay,lihtcure........ 10.5 38 " meal, ehydrated . . . . . . . . . . . 19.0 27 ' : meal, sun cured . . . . . . . . . . . . . . . 10.8 27 i» stem meal, dehydrated. . . . . . . . 15.8 27 ~ fresh . . . . . . . . . . . . . . . . . . . . . . .. 0.3 13, 31, 48, 82 ts, canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0.2 77 ried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 .3 51 gus, fresh . . . . . . . . . . . . . . . . . . . . . . .. 2.2 25, 51 s, canned . . . . . . . . . . . . . . . . . . . . .. 1.0 l3, 77 ‘ - 1 s, canned, bleached . . . . . . . . . . . . . 0.6 77 s,fr0zen...r . . . . . . . . . . . . . . . . . . . . . . . . . .. 1.3 31 _ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 0.6 13,31,4s,s2 It . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 .4 , 77 »_ lima, fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 .5 15 i lima, canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 77 f. lima, dried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 .3 13, 82 , lima, frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 29 navy, dried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 .1 55 " navy, canned, baked . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 27 f, navy, canned, baked with tomato sauce . . . . . . . . . . . .2 77 snap, green fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.1 23, 31, 55 ‘ , snap, green canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 77 i snap, green frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3?, 29 snap, yellow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . t». ,1 8 BULLETIN NO. 671, TEXAS AGRICULTURAL EXPERIMENT STATI Table 1. Riboflavin content in foods—as found in the litera —~Continued lure, 1940 to 1944, Kind of food or feed a Refere .; num ' Beans, soy, edible, green (dry basis) . . . . . . . . . . . . . . . . . . . . Beans, soy, edible, mature (dry basis) . . . . . . . . . . . . . . . . . . . Bee food (dry basis) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beef, raw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beef, roasted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beef, dehydrated . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beef brains . . . . . . . . . .‘ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beef heart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . liaef heart, stewed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beef laidney’ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beet kidney, sLewed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beef liver . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beef pancreas . . . . . . . . . . . . . . . . . . . . .- . . . . . . . . . . . . . . . . . . . Beef spleen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beet" spleen, stewed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beef tongne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beets, roots, fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beets, roots, canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beet tops . . . . . . _ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bread, white, 2% yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bread, white, 2% milk solids . . . . . . . . . . . . . . . . . . . . . . . . . Bread, whole wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bread, peeled wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bread, rye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . i . . . . . . . Brccsol fresh . . . . . . . . . . . . . . . . . . . . . . . . . . n . . . . . . . . . ,. Br0ccoh,fz0zen . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..' . . . . . .. Broccoh, denyurated . . . . . . . . . . . . . . , . . . . . . . . . . . . . . . .. Buttermilk, dried . . . . i . . . . . . . . . . . . . . . . . . . . . . . . . . , , . . . Cabbage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. Cabbage,CHfinese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . , . . . .. Cabbage, sauerkraut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cantaloupe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . _ . . . . . . . . . . . Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Carrots, canned . . . . . . . . . . . . . . . . . . . . . . , . . . . . . . . . . . . . . Casein . . . . . . . . . . .~ . . . . . . . . . . . . . . . . . . . . , . . . . . . . . . . . . . Cauhnower . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . U Celery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cheese, American . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .' . . Cheese, Brick . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cheese, Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cheese, Cottage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cheese, Camembert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cheese, Chantelle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cheese, Colby . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cheese, Limberger (process) . . . . . . . . . . . . . . . . . . . . . . . . . . Cheese, Old English (process) . . . . . . . . . . . . . . . . . . . . . . . . . . Cheese, Parmisello . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cheese, Roquefort . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cheese, Swiss (process) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cheese, Velveta (process) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . , . . . . . . . . . . Corn,yeHomr Corn, white . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Corn meal, yellow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Corn meal, white . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Corn bran . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Corn germ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Corn ofl cake . . . . . . . . . . . . . . . . . . . . . . . . ... . . . . . . . . . . . .. Corn gluten meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Corn grits . . , . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Corn, sweet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Corn, sweet, canned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cucumbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [)ates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. Egg, whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Egg yolk, fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Egg yolk, dried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Egg yolk, dried, fat free . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Egg white . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Egg white, dried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . N OCBDCIF-‘NOCHLCQ Ulh\ILCCCKCU\>P->*OCI\7@QN§>5L'\CJYOCCO\ICFIOQCLNUKCJJUKOQCWQJF- " MUM ~>€."‘l\'[\?€" NHCOHCCMQ>J>U1dl\jl-dfljlb—4b—l p-A ‘i lUlQ OJ >4 >—'[\j O>J>\IOBI\U>§CIJMMCAJIQUIIOHF~MN>RUYOH>OOJCAJQOUJ l0 OJ>~iO§JtQMMU1AUWIOIO [\Q[\;‘[Q>-¢>-¢yj[\j>d[\QpdI—4>-4[\j ge- @»~»~»-»s@-eemsesssesessscmssssss U! [OWOJCQNI-Pfivi; a \ll\J lOtOlOwNlQi-i moaqwoooo-soooewcsmewoc Materials which contain fair amounts of riboflavin, 2 to 4 parts per million, are beet pulp, corn bran, corn gluten feed and meal, cottonseed meal and cake, hominy feed, linseed meal, meat and bone scraps, milo head chop, oat mill feed,_peanuts, peanut cake, peanut meal 43% and 45% protein, peanut pellets, rice bran, rice polishings, shrimp meal, soybean oil meal, cake, and pellets, wheat bran, wheat bran and screenings, wheat brown shorts and wheat brown shorts and screenings, wheat gray shorts, wheat gray shorts and screenings and wheat mixed feed and screen- ings. The analyses of these feeds agree with the same feeds listed in Table 1 as well as can be expected. Feeds which contain low amounts of riboflavin (1-2 p.p.m.) are babassu oil meal, barley, beans, bone meal, bread, citrus pulp, corn chop, whole ' RIBOFLAVIN CONTENT OF SOME ANIMAL FEEDS AND HUMAN FOODS 13 corn, Argentine fish meal, grape nuts, kafir-milo mill feed with screenings, kafir chop or meal, milo whole or meal, whole oats, peas, peanut meal or cake, tankage and Wheat. Feeds which are very low in riboflavin (less than 1.0 p.p.m.) are dried brewers grains, corn meal, rice, and wheat flour, low grade. i The amount of riboflavin in a material is not the only factor that affects its value as a source of riboflavin. In some materials, riboflavin is present in more available forms than it is in others. For example, in some vegetables and seeds, riboflavin cannot be absorbed to a high degree in the intestine of animals. (49). After cooking the vegetables or seeds, the vitamin is completely absorbed. Another example can be taken from the work of Patrick and Morgan (62) who found that the riboflavin in Korean lespedeza and crystalline riboflavin Were equally available for chickens, whereas the riboflavin in alfalfa and lespedeza sericea meal Were not as available as the crystalline material. According to these authors riboflavin exists in two forms in these materials, available and unavailable. Commercial Poultry Feeds The riboflavin contents of commercial mixed feeds may be examined from two points of view. One viewpoint is the minimum amounts which should be present in order to pass the requirements of the Feed Control Laws. The other viewpoint is the nutrient allowances which includes a margin of safety to provide for the contingencies which are inherent in the manufacture, transportation and use of poultry feeds. The minimum requirements, as given in Table 3, are based upon the work reported in the literature and previously cited in this Bulletin, If Table 3. Riboflavin* required in poultry feeds Minimum Adequate requirement allowance parts per parts per million million All-mash starting ration to age of 8 weeks . . . . . . . . . . . . . . . . . . . . . 2.5 3.5 Starting mash to age of 8 weeks (to be supplemented with 25% scratch feed) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.0 4.3 All-mash growing ration (over 8 weeks) . . . . . . . . . . . . . . . . . . . . . . . 1.5 2 .0 Growing mash to be fed with 50% scratch feed (over 8 weeks old) . 2 .0 3.0 All-mash laying ration (eggs to be eaten) . . . . . . . . . . . . . . . . . . . . . . 1 .5 2.0 Laying or egg mash (to be supplemented with 50% scratch feed) (eggs t0 be eaten) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 2.0 3.0 All-mash laying ration (eggs for hatching) . . . . . . . . . . . . . . . . . . . . . 2.5 2 .9 Laying or egg mash, eggs for hatching, to be fed with 50% scratch feed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.0 4.8 *1 part per million =1 microgram per gm. =454 micograms per pound =0.0001% 14 BULLETIN NO. 671, TEXAS AGRICULTURAL EXPERIMENT STATION the commercial feed does not meet these requirements, it may be con- sidered deficient in riboflavin. The adequate allowances, as given in Table 3, are calculated from the Report of the Subcommittee on Poultry Nutrition, National Research Council (18). A margin of safety of 20% is allowed for water-soluble vitamins. When the margin of safety is taken into consideration, the two sets of figures are- not far apart. They are intended to serve two different purposes. Neither set of figures is to be considered as final. Twelve "samples of commercial egg mash, or laying mash, intended to be fed with scratch feed, were found to contain 2.4, 1.8, 2.9, 2.6, 3.1, 2.7, 2.9, 2.3, 3.2, 2.7, 2.2 and 3.6 parts per million of riboflavin. Only one of these samples contained less than the minimum of 2 parts per million riboflavin recommended for such feeds in Table 3 for production of eggs to be eaten. Four samples contained less than the minimum of 2.5 parts per million of riboflavin for the production of eggs for hatching. On the other hand, 9 samples contained less than the 3.0 parts per million considered as an adequate allowance for eggs to be eaten as recommended by the Sub-committee on Poultry Nutrition of the National Research Council. All of them were far below the adequate allowance of 4.8 parts per million for eggs for hatching. The riboflavin requirements of the feed may be met by the use of synthetic riboflavin, or by the use of natural feeds comparatively high in riboflavin. The use of natural products is preferable, for the reason that synthetic riboflavin supplies only riboflavin, while the natural feeds may supply other necessary nutrients. However, feeds containing more than 5.0 parts per million of riboflavin and which are therefore suitable for off-setting the lower content of grain are limited in number. They in- clude (Tables 1 and 2), alfalfa products, milk products, corn distillers dried grains with solubles, chicken excrement, fish meal (domestic), liver meal, peanut hay, sardine meal, sesame oil cake or meal, dried whey, dried skim milk, dried yeast, and dehydrated grass. ACKNOWLEDGEMENT Most of the analyses reported in this bulletin were made by Mrs. Sarah Ezekiel, Laboratory assistant. SUMMARY A review of the literature on the riboflavin requirements of farm ani- mals and the riboflavin contents of animal feeds and human foods is given. A number of feeds and foods were analyzed for riboflavin. Mate- rials high in riboflavin, containing over 10 parts per million, were- liver meal, 41.5; dried butter milk, 35.4; dried turnip greens, 23.5; dried whey, 4 17.2; alfalfa leaf meal, 16.2 and 11.9; and dried chicken excrement, 11.8. Materials which contained fairly high amounts of riboflavin, 4 to 10 parts per million, were alfalfa stem meal, ground peanut hay, sardine meal, sesame oil cake, corn distillers dried grains, and fish meal. Materials RIBOFLAVTN CONTENT OF SOME ANIMAL FEEDS AND HUMAN FOODS 15 which contain fair amounts of riboflavin, 2 to 4 parts per million, were beet pulp, corn bran, corn gluten feed and meal, cottonseed meal, hominy feed, linseed meal, meat and bone scraps, milo head chop, oat mill feed, peanut cake, peanut meal and pellets, rice bran and polishings, shrimp meal, soybean meal, cake and pellets, wheat bran, brown shorts and gray shorts. Materials which contained low amounts of riboflavin, below 2.0 p.p.m., were babassu oil meal, barley, beans, bone meal, bread, citrus pulp, corn chop, whole corn, Argentine fish meal, grape nuts, kafir, milo mill feed with screenings, kafir chop and meal, milo Whole or meal, whole oats and meal, peas, tankage, wheat, dried brewers grains and rice. Twelve samples of laying mash were analyzed andall but one were found to contain the 2 parts per million of riboflavin to satisfy the minimum requirements of chickens for egg production for eating purposes, and 8 of them contained over 2.5 parts per million, suflicient to satisfy the re- quirements for eggs for hatching. On the other hand only 3 of the samples contained suificient riboflavin to meet the recommendations of the Sub- committee on Poultry Nutrition of the National Research Council, for the production of eggs for eating purposes and none met the requirements for the production of eggs for hatching. The recommendations of the Sub- committee on Poultry Nutrition contains an allowance of 20% for safety. REFERENCES 1. Andrews, J. S., Boyd, H. M., and Terry, D. E. 1942. The riboflavin content of cereal grains and bread and its distribution in products of wheat milling. Cereal Chem. 19, 55. 2. Arnold, A., Lipsius, S. T., and Greene, D. J. 1941. 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