THE EFFECT OF HEATING, THE PRESENCE OF ANTIOXIDANTS, AND THE LEVEL AND MELTING POINT OF THE FAT COMPONENT ON THE NUTRITIONAL VALUE OF DIETS AS INDICATED IN RAT FEEDING TESTS

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Abstract
Male white rats were fed baked and unbaked diets containing blended cottonseed oil of two different melting points (45° and 57 °C) with and without antioxidant. The fat was incorporated in the diets at 4 and 16% levels. The relative nutritive value of the diets was measured by growth of rats, digestibility of the diet, and the proportion of fat deposited in the livers and carcasses.The digestibility of the fat decreased as the melting point increased from 45 °C to 57 °C The addition of 0.1% nordihydroguairetic acid to the fat showed no effect on the nutritive value of the diets. Increasing the fat content of the diet from 4 to 16% resulted in a decline in body weight that can be accounted for only on the assumption of poor utilization of fat. Heating the diet lowers its efficiency for rats.