The Comparative Rates of Absorption of Egg Oil and Cod Liver Oil

Abstract THE nutritive properties of egg oil suggest possible commercial uses for this substance. In a previous paper the author (Reder, 1938) reported the preparation of an egg oil product with a vitamin D potency equal to that of a standard cod liver oil (95 I.U. per gram). Aside from its value as a vitamin carrier, egg oil may prove to be an important source of fat in animal and human nutrition. Marked variations in the rate of absorption of fat from different sources have been reported by a few investigators. Steenbock, Irwin, and Weber (1936) studied this problem and found that butter oil, halibut liver oil, and cod liver oil were absorbed more rapidly than were lard, corn oil, and partially hydrogenated vegetable oils. In further absorption studies of other fats they found a difference of 53 percent between the percentages of oleo stock and raw linseed oil absorbed in . . .