QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by McCay, C. M. Articles by Paul, H. Search for Related Content PubMed Articles by McCay, C. M. Articles by Paul, H.

The Effect of Melting Point of Fat upon Its Utilization by Guinea Pigs

Laboratory of Animal Nutrition, Cornell University, Ithaca

In order to determine if the melting points of a fat in region of body temperature is important in influencing its utilization in Herbivora, a series of balance studies was made chiefly with guinea pigs. The following oils were fed, incorporated at a 6% level in a diet of alfalfa hay and grain which had been extracted previously with isopropyl ether: castor, soybean, olive, cocoanut, salmon, cod liver, neatsfoot, peanut, butter, cottonseed, hydrogenated cottonseed, corn, tallow and lard. The fecal lipid tended to be much higher after feeding the higher melting fats. The higher melting fats are not so well utilized as the oils by the guinea pig in contrast to the rat. Even castor oil seems well absorbed.