AbstractsBiology & Animal Science

Studies of the effect of polymerizing temperatures on the nutritive value of herring and linseed oils

by Barbara Elizabeth Clark

Institution: McGill University
Department: Department of Nutrition.
Degree: MS.
Year: 1950
Keywords: Nutrition.
Record ID: 1502834
Full text PDF: http://digitool.library.mcgill.ca/thesisfile122681.pdf


Diets containing unheated and heat polymerized herring and linseed oils were fed to male white rats. The oils were incorporated in the diets at 20$ (herring and linseed) and 10$ (linseed) levels. Linseed oil, segregated by propanol or with additions of antioxidants were tested. Supplements of sheep feces and dried brewers yeast were fed with linseed oil diets to determine their prophylactic and curative properties. Heat polymerization decreased the nutritive value of the oils as assessed by the growth rates, feed consumption, and the physical condition of the animals. Increasing the heated oil content of the diet from 10 to 20% resulted in lower growth rates. Propanol segregation or the additions of antioxidants to the heated linseed oil showed no effect on the nutritive value. Yeast was found to have slight prophylactic and curative properties when fed with heated oil diets.