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The Relation of Fed and Injected Tocopherols to Development of Rancidity in the Stored Meat and Utilization of Carotene by the Rabbit¹

Division of Home Economics, Washington Agricultural Experiment Station, State College of Washington, Pullman

The relation of tocopherols in the diet to development of rancidity in the fat and meat and to the utilization of carotene was investigated.

1. When high levels of tocopherol were fed to or injected in rabbits on a purified diet, protection from the development of rancidity was shown.

2. On a natural ration, no protection from the development of rancidity was shown when the animals were injected with tocopherol or tocopherol phosphate 3 weeks before slaughter.

3. Accelerated tests for the development of rancidity on sausage preserved with chloroform agreed with tests made on sausage held in frozen storage.

4. No difference either in the utilization of carotene or in the liver storage of vitamin A was observed on supplementing a synthetic diet with high and low levels of tocopherol.

² Taken from the thesis submitted by Ruth Major in partial fulfillment of the requirements for the Degree of Doctor of Philosophy. Present address: Department of Home Economics, University of California, Santa Barbara, California.

³ Present address: College of Home Economics, Syracuse University, Syracuse, New York.

Manuscript received 18 August 1947.