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Comparative Nutritive Value of Butter Fat and Vegetable Oils

Comparative Nutritive Value of Butter Fat and Vegetable Oils vitamins A, D, and E is homogenized into skimmed milk' to a 4 per cent level and the skimmed milk reinforced with iron, copper, and manganese, there is always an inferior growth of young weanling rats as compared with rats receiving butter fat.2 Not only do the rats on butter fat grow better, but they look better; and when kept for reproduction studies, marked superiority in numbers born and reared results. This growth stimulating property of butter fat lies in the saponifiable fraction,3 since feeding the non-saponifiable fraction with corn oil or coconut oil did not give the results obtained with the butter fat. This superiority of butter fat is not due to a phosphatide or any constituent of a phosphatide, such as choline or cholamine.4 It seems to be due to a saturated acid (or acids) of high molecular weight which is not present, at least in quantity, in the vegetable oils investigated. Hydrogenation of the unsaturated fraction of butter fat results in a product which when added to corn oil gives a growth response superior to the butter fat itself. Hydrogenation of the vegetable oils, such as corn oil, cottonseed oil, soy bean oil, and coconut http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png American Journal of Public Health American Public Health Association

Comparative Nutritive Value of Butter Fat and Vegetable Oils

American Journal of Public Health , Volume 33 (3) – Mar 1, 1943

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Publisher
American Public Health Association
Copyright
Copyright © by the American Public Health Association
ISSN
0090-0036
eISSN
1541-0048
Publisher site
See Article on Publisher Site

Abstract

vitamins A, D, and E is homogenized into skimmed milk' to a 4 per cent level and the skimmed milk reinforced with iron, copper, and manganese, there is always an inferior growth of young weanling rats as compared with rats receiving butter fat.2 Not only do the rats on butter fat grow better, but they look better; and when kept for reproduction studies, marked superiority in numbers born and reared results. This growth stimulating property of butter fat lies in the saponifiable fraction,3 since feeding the non-saponifiable fraction with corn oil or coconut oil did not give the results obtained with the butter fat. This superiority of butter fat is not due to a phosphatide or any constituent of a phosphatide, such as choline or cholamine.4 It seems to be due to a saturated acid (or acids) of high molecular weight which is not present, at least in quantity, in the vegetable oils investigated. Hydrogenation of the unsaturated fraction of butter fat results in a product which when added to corn oil gives a growth response superior to the butter fat itself. Hydrogenation of the vegetable oils, such as corn oil, cottonseed oil, soy bean oil, and coconut

Journal

American Journal of Public HealthAmerican Public Health Association

Published: Mar 1, 1943

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