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The Action of Herring Oil Before and After Hydrogenation on the Yield and Fat Percentage of the Milk of the Goat¹

Department of Dairy Husbandry, College of Agriculture, Columbia, Mo.

ABSTRACT

When small amounts of cod-liver oil are included in the diets of lactating cows, there is a subsequent decline in the fat percentage of the milk which they secrete. This was first pointed out by Golding and his associates (1), and has since been amply substantiated by Petersen (2) and McCay and Maynard (3).

Recently Golding (4) has shown that the factor or factors in cod-liver oil which cause this decline in fat percentage are not recovered in the non-saponifiable fraction of the oil. McCay and Maynard (3) have shown that the principle responsible for the phenomenon is located in the saponifiable fraction of the oil. In other words, some fatty acid or groups of fatty acids is responsible.

¹ Contribution from the Department of Dairy Husbandry, Missouri Agricultural Experiment Station, Journal Series No. 529.

² The author wishes to thank the General Education Board of the Rockefeller Foundation for financial support.