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The Digestibility of Six Tropical Fats as Determined on Rats1

Robert L. Squibb, Howard T. Love and Miriam K. Wyld2

Instituto Agropecuario Nacional, Guatemala

For 6 partially refined fats of tropical origin, some chemical data were obtained and digestion coefficients determined with rats. The coefficients of digestibility for the 6 were as follows: Corozo (Orbignya cohune, and species of the genus Scheelea), 97.0; morro (Crescentia alata), 96.4; tambor (Omphalea oleifera), 94.5; sapayulo (Calocarpum mammosum), 92.2; cacao volador (Virola guatemalensis), 96.9; and unrefined aceituno fat (Simarouba glauca), 93.5.

The data indicate that there are many valuable fats in tropical America which are of strategic importance. These essential vegetable oil resources should be developed through the cultivation of indigenous or introduced oil plants.

1 A contribution from the Instituto Agropecuario Nacional, a technical agricultural service organization for Guatemala, operated jointly by the Government of Guatemala and by the Office of Foreign Agricultural Relations, U. S. Department of Agriculture. United States participation in this work was carried out as part of the Point IV program in Guatemala, administered by the Technical Cooperation Administration, U. S. Department of State.

2 Animal husbandman, biochemist, and medical doctor in charge of nutrition laboratory, respectively—all of the Instituto Agropecuario Nacional.

Manuscript received 17 February 1951.




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