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Journal of Nutrition Vol. 63 No. 3 November 1957, pp. 409-416
Copyright © 1957 by American Society for Nutrition
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The Addition of Small Amounts of Defatted Fish Flour to Whole Yellow Corn, Whole Wheat, Whole and Milled Rye, Grain Sorghum and Millet

I. Influence on Growth and Protein Efficiency

II. Nutritive Value of the Minerals in Fish Flour1

Barnett Sure, L. Easterling, J. Dowell and M. Crudup

Department of Agricultural Chemistry, University of Arkansas, Fayetteville

Data have been presented on the influence of addition of 1, 3 and 5% defatted fish flour to whole yellow corn, whole wheat, whole and milled rye, grain sorghum and millet on growth and protein efficiency. The greatest responses were secured with grain sorghum, millet and whole yellow corn. The minerals in two dehydrated and defatted fish products were found to be of excellent nutritive value for growth of the albino rat.

1 Published with the approval of the Director, Arkansas Agricultural Experiment Station. Aided by a grant from The National Institutes of Health. Preliminary reports of this paper were presented before The American Institute of Nutrition in Chicago, April 15, 1957; and before representatives of The United Nations International Children's Emergency Fund (UNICEF) in The United Nations Headquarters, New York City, May 8, 1957.

Manuscript received 13 June 1957.




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