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Journal of Nutrition Vol. 40 No. 3 March 1950, pp. 383-392
Copyright © 1950 by American Society for Nutrition
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The Importance of the Dietary Level of Fats on their Nutritional Evaluation1

V. H. Barki, R. A. Collins, C. A. Elvehjem and E. B. Hart

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

Butterfat, corn oil, soybean oil and coconut oil were fed to rats at three different levels in the diet, 10, 28 and 35%. The rats gained the most weight on the 35% butterfat diet and the 10% corn oil diet. Slower growth was observed on the diets containing higher levels of corn oil and lower levels of butterfat. Changes in the levels of coconut oil or soybean oil in the diet did not result in significant changes in growth, although in general the gains on the conconut oil diets were low.

These observations suggest that since different fats produce optimum growth at different levels of intake, a comparative evaluation of their nutritive merits based on only one dietary level may be misleading.

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. We are indebted to Merck and Company, Inc., Rahway, New Jersey, for supplies of the synthetic B vitamins and {alpha}-tocopherol and to the Withrop Chemical Company, Inc., New York, N. Y., for crystalline vitamin D2.

Some of the early work reported in this paper was carried out in cooperation with Dr. H. Nath of India.

Manuscript received 8 August 1949.




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