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The Vitamin A Activity of Butter Produced by Guernsey and Ayrshire Cows^*

Department of Dairy Husbandry and Research Chemistry, Purdue University Agricultural Experiment Station, Lafayette, Indiana

ABSTRACT

1. Comparisons were made of the vitamin A activity of butters from one group of Ayrshire cows and two groups of Guernsey cows, fed under identical nutritive conditions.
   
2. The wide variation in color of these butter samples was shown by their carotin content. The Guernsey butters contained 3.6 and 4.0 mgs. of carotin per 100 grams of butterfat while the Ayrshire butter contained only 1.8 mgs. of carotin.
   
3. The vitamin A activity of these samples of butter was found to be similar regardless of breed of cows or color of butter.
   

^* Published with the approval of the Director of the Purdue University Agricultural Experiment Station, Lafayette, Indiana.