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Full-Text Articles in Dairy Science
Studies On The Vitamin A Content Of Cheese, I. L. Hathaway, H. P. Davis
Studies On The Vitamin A Content Of Cheese, I. L. Hathaway, H. P. Davis
Historical Research Bulletins of the Nebraska Agricultural Experiment Station
The vitamin-A contents of twenty-two kinds of cheeses were studied by feeding these cheeses to rats whose body stores of vitamin A had been exhausted by being fed a vitamin-A-deficient diet. Twelve experiments were made in which approximately 1100 rats were used. There was considerable variation in the vitamin-A content of the samples studied. The samples of cottage, Neufchatel, and Limburger cheeses had the lowest vitamin-A potency.
The Vitamin A Content Of Soybean Silage And Of A.I.V., Molasses, And Common Corn Silages, And The Effect Of Feeding These Materials Upon The Vitamin A Content Of Milk, I. L. Hathaway, H. P. Davis, J. C. Brauer
The Vitamin A Content Of Soybean Silage And Of A.I.V., Molasses, And Common Corn Silages, And The Effect Of Feeding These Materials Upon The Vitamin A Content Of Milk, I. L. Hathaway, H. P. Davis, J. C. Brauer
Historical Research Bulletins of the Nebraska Agricultural Experiment Station
A study was made of the vitamin A content of soybean silage, and of A.l.V., molasses, and common corn silage. The silages were fed to groups of cows and the vitamin A content of their milk determined. The vitamin A determinations were made by feeding the silage or the milk to groups of rats whose body stores of this vitamin had been depleted by being fed a vitamin-A-deficient ration. Approximately 780 rats were used in these experiments. There were no apparent ill effects of feeding as much as 3.2 grams of the A.l.V. silage per rat per day for eight …