A Further Study of the Factor in Soybeans Affecting the Vitamin a Value of butter

Hauge, S. M.; Wilbur, J.W.; Hilton, J.H.

doi:10.3168/jds.s0022-0302(37)95666-2

Cited by 8 publications

(4 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…(45) obtained quite good agreement between the vitamin A activity of butter measured biologically and that calculated from physical measurements of vitamin A and carotene. Hauge et al (46,47) have investigated further the factor in soya beans which has a depressing action on the vitamin A content of the butter, and have concluded that the factor is heat-stable, insoluble in alcohol and present in the soya bean itself, soya-bean oil and soya-bean cake. Active charcoal apparently removes a large part of the factor from soya-bean oil.…”

Section: Cow's Milk I Nutritional Value As Estimated In Laboratory Amentioning

confidence: 99%

Section D. The Nutritional value of milk and milk products

Kon

1938

Journal of Dairy Research

View full text Add to dashboard Cite

Introduction. General. Cow's milk: I. Nutritional value as estimated in laboratory and field experiments. A. Raw milk (and butter in the cases of vitamins A and D). (a) General. (b) Vitamins, (i) General. (ii) Vitamin A and carotene, (iii) Vitamin B complex, (iv) Vitamin C. (v) Vitamin D. (c) Other factors, (i) Lactose. (ii) Soft curd milk, (iii) Minerals, (iv) Milk proteins. B. Treated milk. (a) Heated milk, (i) General. (ii) Vitamins, (iii) Other factors. (6) Irradiated and vitaminized milk. C. Milk products. (o) Cheese. (b) Dried and evaporated milk. II. Nutritional value of milk for human beings. A. General effects. B. Effect of treatment, (o) Heated milk. (6) Irradiated and vitaminized milk.

show abstract

Section: Cow's Milk I Nutritional Value As Estimated In Laboratory Amentioning

confidence: 99%

Section D. The Nutritional value of milk and milk products

Kon

1938

Journal of Dairy Research

View full text Add to dashboard Cite

show abstract

“…and cows. Wilbur, Hilton, and Hauge (1935) ;Hauge, Wilbur, and Hilton (1937) ; and Hauge (1937) reported that soybeans contain a factor which interferes with the transference of vitamin A (carotene) potency of the ration to the milk fat secreted by cows. Sharpless (1938) found that rats readily developed goiter when fed a ration containing a large proportion of unprocessed soybean flour and that the enlarged thyroid glands were hyperplastic with little or no colloid.…”

Section: Discussionmentioning

confidence: 99%

VITAMIN A CONTENT OF SHEEP'S COLOSTRUM AND MILK¹

Sattereield

Clegg

Holmes³

1944

Journal of Food Science

View full text Add to dashboard Cite

“…Carotene is.very much more stable in rations, although most is lost if the feed is not used within two to three months. Hauge et al (97) found that there is a factor present in soya beans which suppresses the transference of vitamin A activity from feed to milk fat. This factor is present in the oil and fat extracted residue.…”

Section: Mineral Metabolism (A) Calcium and Phosphorusmentioning

confidence: 99%

II. Nutrition

Morris

1939

Journal of Dairy Research

View full text Add to dashboard Cite

PHYSIOLOGY OF DIGESTIONASSMANN(I) has recently studied the weights of the stomach, intestine and the alimentary contents of bullocks. He found that the empty stomach accounts for 3-5% of the body weight, the empty intestine 1-7-2-4%, the stomach contents 8-6-16-6% and the intestinal contents 1-7-5%. For comparison with non-ruminants it may be noted that in pigs the corresponding figures were 0-5-0-7, 2-5-3-2, 0-25-0-45 and 1-26-1-86%. In large bullocks the alimentary tract and contents accounted for 30 % of the body weight. Swett et al.(2) in a very comprehensive study of the weights of the various organs found similar results.The effect of feeding long and short hay on chewing and rumination has been investigated by Kick & Gerlaugh(3). Using three steers, 18-32 months old, with fistulae, alfalfa hay was fed uncut, 2 in. long, J in. long and ground. After 24 hr. the rumen contents were removed, weighed and sampled. With the more finely ground fodder the number of chews decreased, although the younger animals needed mare chews than the older. There was little difference between the uncut hay and the 2 in. sample. The shorter material gave less rumination. After 24 hr. the amount of fibre in the rumen decreased from the uncut to the \ in. sample but increased with the ground hay. With the two younger steers the protein in the rumen tended to diminish with the fineness of the hay. In a later paper Kick et al. (4) found that there was a saving in energy on grinding hay. Much more chewing energy was expended during rumination of hay alone than during that of a mixed ration. When the ration consisted of a protein supplement and maize only, the amount of rumination was reduced to a minimum with no ill effects to the animals during the 2-week period. Columbus (5) investigated the effect of different foods on the rate of passage of the food, using the dyed straw method. The rate was influenced by the physical properties of the food, fine division giving quick passage. Green fodder was more rapidly digested, but the rate of digestion was diminished with an insufficient amount of roughage. Exercise also accelerated the rate of digestion.Analysis of the saliva of cattle, sheep, goats and pigs has shown that the amylase content is very low (6).By a mask spirometer method, Washburn & Brody(7 8) measured simultaneously the rumen and expired gases from a cow. The ratio between the fermentation carbon dioxide and the combustible gases was subject to considerable but characteristic variations. The total energy losses in fermentation gases were 12-16% of the feed energy intake or 25-40% of the maintenance requirement. Rumen oxygen and nitrogen values showed an aerobic fermentation. As digestion proceeded the values for the rumen gases approached those of the intestinal gases.Regarding bacterial digestion of cellulose in the fore-stomachs of ruminants Woodman & Evans (9) have made further observations from their in vitro studies. From previous experiments(io,ii,i2) these authors had concluded that although the normal end products o...

show abstract

A Further Study of the Factor in Soybeans Affecting the Vitamin a Value of butter

Cited by 8 publications

References 5 publications

Section D. The Nutritional value of milk and milk products

Section D. The Nutritional value of milk and milk products

VITAMIN A CONTENT OF SHEEP'S COLOSTRUM AND MILK¹

II. Nutrition

Contact Info

Product

Resources

About

A Further Study of the Factor in Soybeans Affecting the Vitamin a Value of butter

Cited by 8 publications

References 5 publications

Section D. The Nutritional value of milk and milk products

Section D. The Nutritional value of milk and milk products

VITAMIN A CONTENT OF SHEEP'S COLOSTRUM AND MILK1

II. Nutrition

Contact Info

Product

Resources

About

VITAMIN A CONTENT OF SHEEP'S COLOSTRUM AND MILK¹