Abstract
ABSTRACT VARIOUS investigators have shown that the stability of carcass fats with respect to their resistance to oxidative rancidity is closely related to the tocopherol content of the fat. While the content of fatty acids of varying degrees of unsaturation is also reported to be directly related to the stability of carcass fats, Kummerow et al. (1950), Chu and Kummerow (1950), and Klose et al. (1951), there is general agreement that increasing the tocopherol content of depot fat results in greater resistance to rancidification. Phillips and Williams (1950) found that supplementing the diet of two-month old chickens with 50 mg. of alpha tocopherol acetate daily for 15 days appreciably increased the stability of the skin fat. Similar results for the fat of turkey tissues have been reported by Criddle and Morgan (1947). Mecchi et al. (1956), on the other hand, found that one to five week supplementation of the diet with . . .
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