The Nutritive Value of Fractions of Butterfat Prepared by Cold Crystallization

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Abstract
Butterfat prepd. from butter made in various months of the yr. has been fractionated into 2 fractions by cold crystallization from an acetone soln. A liquid fraction obtained from Sept., 1945, butter allowed rats to grow at a superior rate; a solid fraction prepd. from this butter caused a very slow rate of growth. This phenomenon was not repeated to the same degree in subsequent trials using other samples of butter. Corn oil was separated into 2 fractions by a similar procedure but rats grew equally well when fed either of these fractions or corn oil itself. The treatment of either fat by solvent had no deleterious effect on its nutritive value.