Abstract THE addition of linoleic acid to poultry diets increases the requirement for vitamin E or other biologically active antioxidants for prevention of encephalomalacia (Machlin and Gordon, 1960) and maintenance of egg production and hatchability (Marr et al., 1961). In order to conduct more extensive studies on the effect of linoleic acid on this antioxidant requirement, large quantities of a source of linoleic acid low in vitamin E (alpha tocopherol) are required. Vegetable oils often contain high levels of linoleic acid but also contain vitamin E which must be removed or destroyed. This has usually been accomplished by treating oils with ferric chloride, or by oxidation. However these procedures are either expensive or may result in undesirable side reactions if not very carefully controlled. Lauryl peroxide has been used as a bleaching agent for vegetable oils because of its property of forming destructive free radicals upon heating (Anonymous, 1960). The bleaching…