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Further Studies of the Nutritive Value of Butterfat Fractions¹

Department of Biochemistry, College of Agriculture, University of Wisconsin, Madison

ABSTRACT

September butterfat (1947) again was fractionated by crystallization from acetone at –5° C, yielding a liquid fraction (II) which allowed rats to grow at a superior rate as compared with butterfat or corn oil, and a solid fraction (I) which gave a significantly slower growth rate.

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

This work was supported in part by funds granted by the National Dairy Council, Chicago, on behalf of the American Dairy Association; by funds granted by the Evaporated Milk Association, Chicago; and by funds from the Wisconsin Alumni Research Foundation.

The authors are indebted to Merck and Co., Inc., Rahway, New Jersey, for supplies of some of the synthetic B vitamins and -tocopherol.

² Government of India Research Fellow.