Effect of Flavor on Nutritive Value of Fats. ∗

Summary

With ad libitum feeding and with lactose as the sole carbohydrate, the growth and appearance of albino male rats fed butter fat was superior to that of animals fed corn oil. Removal of the flavoring agents from butter fat by chromatographing or the addition of one such agent, diacetyl, to corn oil had little effect on the comparative nutritive value of the two fats. Rats fed butter fat or corn oil on rations containing dextrose as the sole carbohydrate grew at equal rates and were of normal appearance. Flavor played no part in these dextrose experiments.