Effect of Thermal Oxidative Polymerization on the Growth-Promoting Value of Some Fractions of Butterfat

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Abstract
Butterfat was fractionated into acetone or alcohol-soluble and -insoluble fractions at 0 and 20[degree] C, respectively. The butterfat and the 4 fractions were thermally oxidized at 200[degree] C for 24 hours, to study the effect of heat on the growth-promoting value of the fractions when fed to rats at a 20% level, in a diet composed of 31% casein, 44% cerelose, 4% Wesson salts, and supplemented with fat- and water-soluble vitamins. The results indicated that thermally oxidized butterfat or the thermally oxidized acetone-insoluble fraction of butter did not exhibit any differences in the growth of rats when compared with those fed fresh fats. When rats were fed corn oil or hydrogenated soybean oil thermally oxidized at 200[degree] C for 24 hours, they gained significantly less weight than did those fed the fresh fats. When these oils were mixed with 30% of the acetone-insoluble butterfat and thermally oxidized at 200[degree] C for 24 hours and fed to rats, no differences in growth were noted. These data indicate that butterfat contains triglycerides which are acetone-insoluble and which are able to counteract the effect of toxic products or prevent the formation of toxic products during the thermal polymerization of a fat.