The Effect of the Administration of Large Amounts of Vitamin A on the Vitamin A Content of the Hen's Egg. E. M. Cruickshank and T. Moore. Biochemical Journal, Vol. 31, 1937, p. 179.

The administration of cod liver oil to a laying hen at the rate of 10 per cent. of the diet, which was otherwise low in vitamin ‘A’ and carotene, caused the vitamin ‘A’ content of the eggs, as determined by the antimony trichloride method, to be doubled. The vitamin ‘A’ content of the egg resumed its normal level soon after the withdrawal of the cod liver oil from the diet.