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The Nutritive Value of the Fatty Acid Fractionsof Butter Fat¹

Department of Biochemistry, University of Wisconsin, Madison, Wisconsin

ABSTRACT

Conclusion:

1. The fatty acids responsible for the superior growth of young rats obtained on butter fat as compared with certain vegetable oils homogenized into skim milk with all of the known essential fat soluble vitamins added, apparently lie in the saturated fraction of butter fat.
   
2. When the fatty acids of butter fat were separated into the volatile acids by steam distillation and into the unsaturated and saturated acids as lead soaps and triglycerides of these fraction fed in corn oil in approximately the composition found in butter the saturated fraction with corn oil was found to be a little superior to butter fat while the other two fractions compared favorably with corn oil.
   

¹ Published with the approval of the Director of the Wisconsin Agricultural Experiment Station.

Supported in part by grants from the University of Wisconsin Research Fund and the Works Progress Administration.

This article has been cited by other articles:

				E. E. LOCKHART, H. SHERMAN, and R. S. HARRIS DIHYDROXY-STEARIC ACID AND VITAMIN K DEFICIENCY Science, December 11, 1942; 96(2502): 542 - 543. [PDF]