Determination of vitamin D in butter and ghee by chick bioassay
Gordon, P.; Sharma, K.; Taylor, T.G.
Proceedings of the Nutrition Society 36(1): 24A
1977
ISSN/ISBN: 0029-6651 PMID: 197532 Document Number: 121885
In a 4 X 4 Latin square design experiment, chicks were fed standard diets containing vitamin-free margarine (200 g/kg) and 1.25, 2.5 or 5.0 mu g cholecalciferol/kg. In experimental diets, margarine was replaced by 200 g butter/kg or ghee prepared from 200 g butter. Final mean wt. of butter- and ghee-fed chicks were not significantly different. From a regression equation relating chick wt. to log dose cholecalciferol, a value of 4.88 mu g cholecalciferol/kg butter was obtained. A previous experiment confirmed that when butter is made into ghee the cholecalciferol is quite stable.