Evaluation of the Nutritional Properties of some Heated Fats by Animal Experiments

Publisher Website
Google Scholar
Abstract
The effect of heating (20 hr. at 200 [degree]C in air) on the nutritional value of butter, lard, and safflor oil was investigated with rats. In order to avoid the noticed aversion of rats to heated fat, it was mixed in ratios 0:1, 1:3, 1:1, and 1:0 with fresh fat of the same type. The total fat content of the diets was 60 cal%. The growth efficiency of safflor oil was impaired when the content of heated oil increased. In butter and lard groups the impairment was noticeable only in those groups where all the diet fat was heated. The accumulation of fat into the adipose tissue was much smaller in safflor oil groups than in butter and lard groups. As compared to fresh fats the fat stores of rats were smaller when diets of 60 cal% heated fat were allowed, and in safflor oils rats also with a mixture of 30 + 30 cal% fresh and heated oil. The fatty acid composition of the adipose tissues was not altered by the heated fat. The relative liver weights were markedly increased in the butter and lard groups when the diet contained at least 30 cal% heated fat. In safflor oil rats, 15 cal% heated oil was sufficient to cause this effect.